Vegetable appetizer with eggplant, tomatoes and green olives! Good for a snack with bread or dried slices of bread, and as a vegetable addition to the main dishes!
Fettuccine Alfredo (also known as pasta al burro or pasta Bianca) is an ancient and simple pasta recipe first mentioned in the 15th century. The second life was breathed into it, at the beginning of the last century, by the chef Alfredo Di Lelio. Later, the recipe was developed and modernized, especially outside of Italy. The original list of ingredients has been significantly expanded. Today I offer you just such a modernized version of cooking fettuccine Alfredo with shrimp.
Try cooking chopped chicken cutlets with cheese and herbs. The dish is very tasty, tender and quite original. As a side dish, it is well suited to pasta, rice, and mashed potatoes.
