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Fettuccine Al Cilantro


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Italian

Ingredients:

  • 2 c Cilantro leaves
  • 3 tb Butter
  • 1/2 c Dark mexican beer
  • Salt
  • 1 c Whipping cream
  • 3/4 c Chicken stock
  • 4 Shallots; minced
  • 1/8 ts Ground cumin
  • Freshly ground pepper
  • 1 lb Cooked fresh fettuccine

Directions:

Combine cilantro and chicken stock in food processor or blender and puree. Heat butter in saucepan. Add shallots and sauté‚lightly. Add beer. Boil mixture until reduced to about 3 tbs. Add cilantro mixture and cuminutes Season to taste with salt and pepper. Reduce again and add cream. Simmer 3 to 4 minutes, then pour sauce over pasta. Makes 6 to 8 servings.
 
Per serving: 195 Calories (kcal); 20g Total Fat; (92% calories from fat); 1g Protein; 2g Carbohydrate; 70mg Cholesterol; 343mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates
 
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