Vegetarian Southwest : Red Chile and Jalapeño Fettucine

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Red Chile and Jalapeño Fettucine With Cilantro Cream and Toasted

Walnuts

 

Recipe By :Chef Amanda Stine, Garland‘s Oak Creek Lodge, Sedona, Arizona

Serving Size : 4 Preparation Time :0:00

Categories : Entree

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

RED CHILE FETTUCINE:

2 cups unbleached flour -- plus flour for rolling

4 tablespoons ground red chile

2 teaspoons ground cumin

2 teaspoons salt

4 large eggs

JALAPENO FETTUCINE:

2 cups unbleached flour -- plus flour for rolling

2 tablespoons finely minced jalapenos

2 teaspoons salt

3 eggs -- (3-4)

CILANTRO CREAM:

1/4 cup virgin olive oil

6 cloves garlic -- finely minced

1 cup vegetable stock

1 cup heavy cream

kosher salt to taste

1/3 cup chopped cilantro

freshly ground black pepper

1/2 cup grated parmesan -- (1/2-1)

3/4 cup toasted -- chopped walnuts or pecans

 

Red Chile Fettucine: Place 2 cups flour, ground red chile, cumin, and salt in a

food processor and pulse a few times to mix. Break the eggs into the processor

and blend continuously until mixture forms a ball or a mass on the sides of the

processor bowl. Turn out the dough onto a lightly floured surface and knead it

until smooth and somewhat elastic. Knead in extra flour as necessary—the dough

should not be too damp or too dry. Wrap dough in plastic and set it aside to

rest for 10 minutes.

 

Jalapeno Fettucine: Place flour, chiles, and salt in a food processor and pulse

a few times to mix. Add 3 eggs, process, then add part or all of the fourth

egg. Process until the dough mass comes together, then turn out onto a lightly

floured surface. To adjust consistency, knead in more flour by hand. This dough

is typically wetter than the red chile fettucine dough. When smooth, wrap the

dough in plastic and set it aside to rest.

 

Process both doughs on a pasta machine, taking each portion through 1 to 6

settings. The smallest setting is too thin for fettuccine. Hang the pasta to

dry while preparing the cream sauce.

 

Cilantro Cream: Combine oil, garlic, and stock in a saucepan. Bring to a boil

and reduce for about 2 minutes. Add cream and simmer for 3 to 4 minutes until

sauce thickens somewhat. Add salt. Keep warm while pasta cooks, adding cilantro

just before pouring sauce over freshly cooked pasta. Season with several grinds

of pepper, and toss with Parmesan and walnuts. Serve immediately on warmed

plates or in bowls. Pass extra grated Parmesan.

 

Cuisine:

" Southwestern "

Source:

" Vegetarian Southwest - Lon Walters "

S(Formatted by):

" Nancy Braswell "

Copyright:

" 1998 "

 

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Per serving: 891 Calories (kcal); 44g Total Fat; (44% calories from fat); 25g

Protein; 99g Carbohydrate; 409mg Cholesterol; 2661mg Sodium

Food Exchanges: 6 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 8

Fat; 0 Other Carbohydrates

 

NOTES : Author's note: If you don’t have the time or inclination to make the

pasta from scratch, purchase fresh, flavored pasta. Unlike dried pasta, fresh

pasta cooks in boiling water in only a few minutes, so check for doneness

frequently.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0