1 lb Fresh fettuccini pasta
2 tbsp Butter
1/4 cup Minced shallots
2 tsp Minced garlic
1 lb Roasted Granny Smith apples, cored, and thinly sliced
Salt, to taste
Freshly-ground white pepper, to taste
Calvados, for deglazing pan
2 cup Heavy cream
1/2 cup Grated Parmigiano-Reggiano cheese
4 Panned Veal Chops - (to 6), see * Note
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* Note: See the "Panned Veal Chop" recipe which is included in this collection.
Bring a pot of salted water to a boil. Add the pasta to the water and cook until tender, about 4 to 6 minutes. Remove from the water and drain.
In a large saute pan, over medium heat, melt the butter. Add the shallots, garlic, and apples. Season with salt and pepper. Saute for 2 minutes. Remove the pan from the heat and deglaze the pan with the Calvados. Place the pan back over the heat and flame the apples, shaking the pan constantly. After the flame has died, add the cream and bring the liquid to a boil. Reduce to a simmer and continue to cook for 3 to 4 minutes. Add the pasta to the apple/cream mixture and toss to evenly coat the pasta. Stir in the cheese. Season with salt and pepper if needed.
Mound the pasta in the center of each plate. Place each Panned Veal Chop directly on top of the pasta. Garnish with parsley.
This recipe yields 4 to 6 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A64 broadcast 10-22-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
11-08-1997
Recipe by: Emeril Lagasse
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