Roasted Apple Fettuccini

Recipe Ingredients

1 lb	454g / 16oz	Fresh fettuccini pasta
2 tablespoons	30ml	Butter
1/4 cup	23g / 0.8oz	Minced shallots
2 teaspoons	10ml	Minced garlic
1 lb	454g / 16oz	Roasted Granny Smith apples - cored,
		And thinly sliced
		Salt - to taste
		Freshly-ground white pepper - to taste
		Calvados - for deglazing pan
2 cups	474ml	Heavy cream
1/2 cup	73g / 2.6oz	Grated Parmigiano-Reggiano cheese
4		Panned Veal Chops - (to 6) - see * Note

Recipe Instructions

* 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.

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

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