Emeril's Pasta

Recipe Ingredients

3/4 lb	340g / 11oz	Pepperoni - halved lengthwise
2 tablespoons	30ml	Olive oil
1		Onion - sliced
1/2 lb	227g / 8oz	Assorted mushrooms - sliced
		= (portobello, shiitake and button)
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Minced garlic
1/4 cup	59ml	Torn basil
3 cups	711ml	Spinach chiffonade
2 cups	474ml	Veal demi-glace
1 1/2 cups	355ml	Heavy cream
3/4 cup	109g / 3.8oz	Grated Parmesan cheese
1 lb	454g / 16oz	Fresh fettucine - cooked al dente

Recipe Instructions

Place pepperoni on a hot grill, cut-side down. Grill for 3 minutes per side. Remove from the grill and slice into 1/4-inch thick slices.

In a large saute pan, heat the oil. When the oil is hot, add the onions and saute for 6 minutes. Add the mushrooms and saute until soft, about 5 minutes. Season with salt and pepper. Add the grilled pepperoni, garlic, basil and spinach. Saute for 3 minutes or until spinach has begun to wilt. Add the veal demi-glace and bring to a boil. Reduce heat to a simmer. Add the heavy cream and bring back up to a boil. Reduce heat and simmer for 5 minutes. Add the Parmesan cheese and mix well. Add the pasta and toss well. Season with salt and pepper.

This recipe yields 4 to 5 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C79) - from the TV FOOD - NETWORK

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