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Title: Fettuccine Al Cilantro
Categories: Pasta, Italian
Yield: 6 Servings
2 c Cilantro leaves
3 tb Butter
1/2 c Dark Mexican beer
Salt
1 c Whipping cream
3/4 c Chicken stock
4 Shallots, minced
1/8 ts Ground cumin
Freshly ground pepper
1 lb Cooked fresh fettuccine
Combine cilantro and chicken stock in food processor or blender and
puree. Heat butter in saucepan. Add shallots and saute lightly. Add
beer. Boil mixture until reduced to about 3 tbs. Add cilantro mixture
and cumin. Season to taste with salt and pepper. Reduce again and add
cream. Simmer 3 to 4 minutes, then pour sauce over pasta. Makes 6 to
8 servings.
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