Fettuccine With Shiitakes In A Saffron Cream Sauce
Total Time: 25 mins
Preparation Time: 5 mins
Cook Time: 20 mins
Ingredients
- Servings: 4
- 3/4 lb fettuccine
- 1 1/2 cups dry wine
- 1 teaspoon saffron thread, lightly packed
- 2 tablespoons olive oil
- 4 tablespoons butter
- 4 shallots, chopped (or use red onion)
- 1/2 red bell pepper, julienne (optional)
- 1 1/2 lbs shiitake mushrooms, stems removed, caps sliced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups heavy cream (i reduce this to 1 cup or less)
- 1/4 cup grated parmesan cheese (i use more)
- 1/4 cup flat leaf parsley, chopped
Recipe
- 1 bring a large pot of salted water to a boil.
- 2 meanwhile, bring the wine to a boil in a small saucepan and add the saffron. remove from heat and let it infuse for 5 minutes.
- 3 add the pasta to the boiling water and cook for 12 minutes, or until the pasta is just done.
- 4 while pasta is cooking, heat the oil and butter in a large frying pan over medium heat. add the shallots, mushrooms, peppers (optional), salt and pepper. cook until very lightly browned, about 5 minutes.
- 5 add the wine and saffron and boil for 2 mintues.
- 6 add the cream, bring to a boil, reduce heat and simmer until slightly thickened, about 2 minutes.
- 7 if, like me, you reduced the volume of cream, the sauce may be runny. make a slurry with a tablespoon of flour in two tablespoons water. stir into the sauce and simmer until slightly thickened.
- 8 drain the pasta. toss it with the sauce, parmesan and parsley. serve immediately in large pasta bowls.
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