Fettuccine With Morels, Asparagus And Goat Cheese

Recipe Ingredients

1/2 cup	46g / 1.6oz	Minced shallot
2 tablespoons	30ml	Unsalted butter
1/2 cup	118ml	Dry white wine
1/2 cup	118ml	Chicken broth
1/2 lb	227g / 8oz	Fresh morels - washed well,
		Patted dry, and trimmed
1/2 cup	118ml	Heavy cream
6 oz	170g	Mild goat cheese such as Montrachet - crumbled
3/4 lb	340g / 11oz	Asparagus - trimmed, and
		Cut into 1/2" pieces
1/4 cup	23g / 0.8oz	Minced fresh chives
		Salt - to taste
		Freshly-ground black pepper - to taste
3/4 lb	340g / 11oz	Fettucine

Recipe Instructions

Cook the asparagus in boiling salted water for 2 to 3 minutes, or until tender. Set aside.

In a heavy skillet cook the shallot in the butter over moderately-low heat, stirring, until it is softened, add the wine, and simmer the mixture until the wine is reduced by half. Add the broth and morels, sliced crosswise, and simmer the mixture, covered, for 10 minutes, or until the morels are tender. Add the cream and goat cheese and cook the mixture over low heat, stirring until the cheese is melted. Stir in the asparagus, chives, and salt and pepper to taste and keep the sauce warm.

In a kettle of boiling salted water cook the fettuccine until it is al dente, drain it well, and in a bowl toss the pasta with the sauce.

This recipe yields 4 to 6 servings as a first course.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9094 broadcast 03-26-1998) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.