Fettuccine My Face

A visit to the kitchen of Acappello Ristorante


This past November a bright yellow awning appeared on Bloomfield Avenue signaling the arrival of Acappello Ristorante. Since their opening, Acappello has developed a loyal following of Italian food lovers.

Last week, co-owner of Acappello Ristorante, Ben Husenaj, allowed us into the kitchen where their very personable sous chef, Brad Cohen, demonstrated one of Acappello’s most popular dishes—Fettuccine Cara Mia (translation: Fettuccine My Face). 

When Hot From The Kettle’s own Elizabeth Palmer Starnes reviewed Acappello, Cara Mia was “the unparalleled favorite menu item across the board.” After having tasted it myself, I couldn’t agree more. It was delish! Watch the video to see how it’s done or follow the recipe below!


2 Tbs vegetable oil

3 large shrimp

1 Tbs minced shallot and garlic

1 Tbs butter

1 diced Roma or beefsteak tomato

1/4 Cup white wine

1/2 Cup heavy cream

2 Tbs red pepper puree

1/8 Cup water or chicken stock

1/4 Cup backfin crab meant or lump

1/8 Cup grated Parmesan cheese

1/2 Tbs red chili flakes

Parsley to garnish

Salt and pepper to taste

1 Serving of fettuccine or any pasta you want

In a sauté pan, heat up 2 Tbs of vegetable oil. Add shallots and garlic. Cook for 2 minutes until garlic begins to brown. Add butter, then shrimp. Turn heat to med-low. When butter is melted, add white wine and reduce for 2-3 minutes.

After white wine is reduced, add the cream and red pepper puree and mix well. At this time, add salt and pepper to taste, as well as chili flakes. You can omit the chili flakes if you do not like spice. 

Add the crabmeat and stir to incorporate into sauce. If sauce is too thick you can add a small amount of pasta water or chicken stock. 

Add cooked fettuccine, or other pasta to pan. Coat pasta with the sauce, then sprinkle with Parmesan cheese, making sure all pasta is coated. Plate and garnish with fresh parsley.

Trish February 21, 2012 at 03:49 AM
Sounds good! Next time I'm up in North Jersey, I'll stop in.


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