Fettucini potfredo

Marijuana: Yes | Level: Hard | Views: 5362 | Submitted by: RamenIsGooood | Category: Meal

Currently 2.27/5
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Ingredients:

1 lb pasta.
Salt.
1 pint heavy cream.
Olive Oil.
1 stick unsalted butter.
Dash of flour.

White pepper.
Parsley (Dry or fresh.)
Oregeno (Dry or fresh.)
Basil. (I prefer dry here. Fresh is just to much flavor if your not making pesto.)
Marijuana (about a quarter-oz of finely grinded buds for this portioning.)

Garlic.
Parmesan Reggiano, freshly grated.
Pecorino Romano, freshly grated.
Mozzerella, freshly grated.
Asiago, if you're feeling creative.

Directions:

Okay guys. Delicious, creamy, delectable. Infinitely better than Olive Garden. The oil and butter and fat that is so prevalent in this recipe make it ideal for adding cannabis.

Feel free to add any kind of meat you like to this recipe. Use some pot butter to saute some shrimp or chicken. It gives another level of flavor to the dish.
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POTFREDO-

Before cooking, get your pot prepared. Grind up your buds real fine. Use a coffee grinder if need be.

Time to start cooking the sauce. Melt your stick of butter over a medium heat. Add about a 1/4 a cup of olive oil. Add two dashes of flour and your weed. Let simmer for about 20 to 30 minutes.

Now start cooking your pound of pasta. You'll be cooking this til it is 'al dente'. Just follow the boxes instructions. Add a dash or two of salt to the boiling water, this will raise the boiling point of the water. Cooks the pasta better.

After letting your butter, oil, flour and weed simmer for a while, its time to add in the rest.

Pour in your pint of heavy cream. Add three dashes of white pepper and all your herbs. I try to use only fresh herbs. If you are using fresh herbs, just add what you like. If not, I recommend parsley, oregano and basil. Add in a fairly generous portion of these herbs, favoring parsley more than the others.

Now for cheese. I love cheese. More than any other cheese, I love romano cheese.

In my sauce, I use about 2 cups of fresh grated romano. 1 cup of fresh parmesan. 1/2 a cup of mozzarella. That's plenty. Finish it off with some asiago, or whatever other exotic cheese you have in your fridge.

Stir this mixture at medium heat for about 10 to 15 minutes. Taste it! Go on. See how you like it. To creamy? Add some parmesan. To sharp? Romano and mozzarella will cut that some.

Finally, after draining your pasta, add it to your sauce and turn your heat down. If you've prepared some chicken or shrimp, add it in now and mix it all up.

All in all, a refined way to become absolutely blown.

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