Fettuccine w/ Morels (uses Brandy) - xpost

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xposted: mc, veg, lu

 

 

This one uses Brandy and I don't know of a substitute if you do not. ~ Brenda

 

 

* Exported from MasterCook *

 

Fettuccine w/ Morels (uses Brandy)

 

Recipe By :The Complete Book Of Pasta And Noodles

Serving Size : 4 Preparation Time :0:00

Categories : Cauliflower

 

Amount Measure Ingredient -- Preparation Method

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

1 2/3 cups heavy cream

- preferably not ultrapasteurized

5 tablespoons unsalted butter

2 tablespoons brandy

4 ounces fresh morels -- rinsed, drained, & patted dry

or 1 ounce dried morels, soaked, drained,

and patted dry

salt

1 pound fresh egg pasta -- cut into fettuccine

1 cup grated parmesan cheese

ground black pepper

 

1. Combine 1 1/3 cups cream, butter, brandy, and morels in a saute pan large

enough to accommodate the cooked pasta. Heat over low until the butter is melted

and the cream comes to a bare simmer. Cover and cook at a bare simmer for 2

minutes to combine flavors. Turn off the heat and set aside.

 

2. Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon salt and

the pasta to the boiling water. Cook until almost al dente. Drain the pasta and

add it to the saute pan. Add the remaining 1/3 cup cream, cheese, 1/2 teaspoon

salt, and pepper to taste. Cook over very low heat, tossing to combine

ingredients until the sauce is slightly thickened, 1 to 2 minutes. Divide among

4 warmed pasta bowls and serve immediately.

 

Typos by BrendaAdams

 

Source:

" The Complete Book Of Pasta And Noodles by the Editors of Cook's

Illustrated magazine "

 

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NOTES : Morels are among the richest-tasting (and most expensive) mushrooms. We

like to showcase them in a luxurious alfredo-type sauce. Try this sauce in the

spring, when fresh morels are available; or use dried morels that have been

rehydrated in warm water until tender (15 to 25 minutes) and patted dry with

paper towels. Serves 4.