Roasted Apple Fettuccini
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Roasted Apple Fettuccini
Last updated 6/12/2012 12:59:05 AM. Recipe ID 21972. Report a problem with this recipe.
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      Title: Roasted apple fettuccini
 Categories: E.
      Yield: 4 Servings
      1 lb Fresh fettuccini pasta
      2 tb Butter
    1/4 c  Minced shallots
      2 ts Minced garlic
      1 lb Roasted Granny Smith apples,
           Cored and thinly sliced
           Salt and white pepper
           Calvados, for deglazing pan
      2 c  Heavy cream
    1/2 c  Grated Parmigiano-Reggiano
  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 veal chop directly on top of the pasta. Garnish with
  Yield: 4 to 6 servings

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Recipe ID 21972 (Apr 03, 2005)

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