Fettuccine with Izmir Tulum Cheese

Name: Fettuccine with Izmir Tulum Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5
Cuisine: Turkish
Ingredients: 2 cloves of garlic; 1 sprig of fresh oregano; 0.7 pound of mushroom; 0.7 pound of chicken meat; 1 pack of pasta; 6.8 ounces of heavy cream; 6.4 ounces of spinach; 3 tablespoons of olive oil; 1 cup of izmir tulum cheese

Fettuccine with Izmir Tulum Cheese is a perfect balance of creamy texture and tangy flavors.

Turkish Cuisine

May 17, 2023

Difficulty Medium

Servings 4-6 people

Preparation 10 mins

Cooking 20 mins

Total 30 mins

Recipe Contents

Ingredients Directions Nutrition Equipments Tips

Ingredients

2 cloves of garlic
1 sprig of fresh oregano
0.7 pound of mushroom
0.7 pound of chicken meat
1 pack of pasta
6.8 ounces of heavy cream
6.4 ounces of spinach
3 tablespoons of olive oil
1 cup of izmir tulum cheese

Directions

First, cook the pasta according to the instructions on the package. Drain the pasta, reserving 1 cup of pasta cooking water.
Then chop the mushrooms, chicken, and spinach into julienne pieces.
To make the sauce, finely chop the garlic. In a pan, sauté for about 1 minute until fragrant and lightly golden. Then sauté the chicken, mushrooms, and spinach with olive oil.
Pour the heavy cream into the skillet. Bring it to a simmer, stirring occasionally. Gradually add the grated tulum cheese to the cream, stirring continuously until the cheese is melted and the sauce is smooth. If the sauce seems too thick, you can add some reserved pasta cooking water.
After adding the cream and fresh thyme branches to it, mix all of them.
In the next step, strain the boiled pasta and add it to the pan. Toss the pasta gently to coat it evenly with the sauce.
Grate the Izmir Tulum Cheese before serving.
Serve it immediately.

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.

Tips

Use fresh or dried fettuccine pasta. Fresh pasta often has a superior texture and flavor, but good-quality dried pasta can be used. Dried pasta may cook longer than fresh pasta.
Cook the pasta al dente. Follow the cooking instructions on the pasta package and cook it until it is al dente. Otherwise, overcooking can result in mushy pasta. Check the cooking time of pasta.
Stir the pasta immediately after adding it to the water. Stir the pasta gently right after adding it to the boiling water. This helps prevent the strands from sticking together.
Reserve pasta cooking water. Before draining the cooked pasta, reserve a cup of the starchy pasta cooking water. This can be used to thicken the sauce.
If the sauce is too thick, you can add a little more pasta cooking water.
Toss the pasta with the sauce before serving. Drain the cooked pasta; however, do not rinse it. Instead, transfer it to the pan with the sauce. Toss the pasta gently in the sauce to ensure that each strand is coated evenly.
If you cannot find Izmir Tulum Cheese, you can use a different cheese, such as parmesan or romano cheese.
Add fresh herbs, such as parsley or basil.

Rate This Recipe

Aegean cuisine is known for its world-famous flavors. Especially foods enriched with olive oil leave a completely different taste on your palate. Like this special fettuccini recipe coming from Izmir. This pasta dish combines fettuccine pasta with the rich taste of Izmir Tulum Cheese, a traditional Turkish cheese made from raw sheep's milk.

Fettuccini with Izmir Tulum Cheese will be a great option for those who are looking for a difference in pasta. Bon Appetit!

Equipment for this recipe

Measuring Cup

Buy on Amazon

Mixing Bowls

Buy on Amazon

Chef Pan

Buy on Amazon

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.

What Is Fettuccine with Izmir Tulum Cheese?

Fettuccine with Izmir Tulum Cheese is a pasta dish that combines fettuccine pasta with a creamy sauce made with Izmir Tulum Cheese. Izmir Tulum Cheese, also known as Tulum Peyniri, is a type of traditional Turkish cheese made from raw sheep's milk. It has a distinct flavor profile that is slightly tangy, salty, and nutty.

To make Fettuccine with Izmir Tulum Cheese, cook fettuccine pasta until al dente and then toss in a sauce made from melted cheese. Garnish it with fresh herbs and grated cheese.

How To Prevent The Fettuccine From Sticking Together?

To prevent fettuccine from sticking together, follow these tips:

Use a large pot. Cook the pasta in a large pot with plenty of boiling water. This prevents it from clumping together.
Add salt to the boiling water. Before adding the pasta, salt the boiling water generously. This helps to season the pasta and also reduces the chances of it sticking.
Stir immediately after adding the pasta. Once you add the fettuccine to the boiling water, give it a gentle stir right away. This helps to separate the strands and prevents them from sticking together.
Avoid overcrowding the pot. If the pot is too full, the pasta may not have enough room to move freely and can stick together. Cook the pasta in batches if needed.
Stir occasionally during cooking. While the pasta is cooking, stir it occasionally with a fork or a pasta utensil. This helps prevent the strands from clumping together and sticking to the bottom of the pot.
Use the right cooking time. Overcooking the pasta can lead to a sticky texture.
Drain and rinse with hot water. After cooking the pasta, drain it in a colander.

What To Serve with Fettuccine with Izmir Tulum Cheese?

Fettuccine with Izmir Tulum Cheese can be served as a main dish. Additionally, this pasta recipe goes well with complementary flavors.

Here are our delicious recipes that you can serve with Fettuccine with Izmir Tulum Cheese:

How To Store Fettuccine with Izmir Tulum Cheese?

This Fettuccine with Izmir Tulum Cheese is best consumed fresh. Additionally, you can store it in the refrigerator. To store fettuccine, allow it to cool to room temperature. Store the pasta and sauce separately. Transfer the pasta and sauce to an airtight container. Store them in the refrigerator for up to 3 days.

Can Fettuccine with Izmir Tulum Cheese Be Frozen?

While Fettuccine with Izmir Tulum Cheese can be refrigerated, it is not recommended to freeze. The creamy cheese sauce may separate or become grainy upon thawing and reheating.

If the Fettuccine with Izmir Tulum Cheese shows any signs of spoilage, such as an off smell, an unusual texture, or mold, discard it to ensure food safety.

How To Reheat Fettuccine with Izmir Tulum Cheese?

To reheat the Fettuccine with Izmir Tulum Cheese, place the leftover fettuccine pasta and sauce in a different saucepan or skillet. Heat it over medium-low heat, stirring gently, until the pasta and sauce are heated through. Add the reheated sauce to the cooked pasta and toss it gently to combine.

Reheating the pasta can slightly change the texture of the pasta. May become softer than al dente pasta. If the pasta seems dry, you can add olive oil or pasta cooking water.

Recipe byPetite Gourmets