Fettuccine with Izmir Tulum Cheese

March 19, 2020

Aegean cuisine is known for its world-famous flavors. Especially foods enriched with olive oil leave a completely different taste in your palate. Like this special fettuccini recipe coming from İzmir. Fettuccini with İzmir Tulum Cheese will be a great option for those who are looking for a difference in pasta. Bon Appetit!

Fettuccine with Izmir Tulum Cheese
Taste Score: %97
Difficulty Medium
Servings 4-6 people
Preparation 10 mins
Cooking 20 mins
Total 30 mins

Ingredients

Directions

  1. First, boil the pasta according to the instructions on its package.
  2. Then chop the mushrooms, chicken and spinach as julienne cut.
  3. Finely chop the garlic in the pan and then sauté the chicken, mushrooms and spinach with olive oil.
  4. In the next step, strain the boiled pasta and add it to the pan.
  5. After adding the cream and fresh thyme branches on it, mix all of them and grate the Izmir Tulum Cheese before serving.
  6. This wonderful flavor is now ready to be served.
Nutrition Facts
Serving Size 1 Fettuccine with Izmir Tulum Cheese
Serves 4-6
Amount Per Serving
Calories662
% Daily Value*
Cholesterol 194 mg64.7%
Sodium 154 mg6.7%
Potassium 671 mg14.3%
Protein 38.5 g77%
Total Fat 22.1 g28.3%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

A little history of pasta

The first pasta factories established in Turkey are Piyale (1942), ECE (1954), Nuh’un Ankara Makarnası (1959) and Ulukartal (1961). It is rumored that the pasta came from the name of the Commedia dell’Arte hero Mascherone. It is also rumored that the name comes from “makarios” (contentment in Greek) said by Frederick III (ruled between 1515-1576) during a feast where he ate pasta and liked it a lot. Mass production of spaghetti was started in Naples and it was dried in wooden frames in the 1800’s. The dough was kneaded by hand until the 1830s, and the development of mixing machines increased pasta production.

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