Fettucine with caviar sauce
1 package really good quality fettuccine or tagliatelle (cook according to package instructions, keep a couple tablespoons of the pasta water)
1 tablespoon olive oil
1 tablespoon butter
1½ tablespoons shallots, 1/8 inch dice
½ teaspoon minced garlic
¼ cup dry white wine
1 cup chicken stock
2 tablespoons heavy cream
2 tablespoons Brillat Savarin or your favorite double or triple cream cheese
1 tablespoon finely grated parmesan
Caviar (American or what you prefer; my absolute favorite is Osetra)
Salt, to taste
Heat a sauté pan over medium low heat. Add the oil and butter. Add the shallots and cook until soft. Add the garlic and cook until soft. Add the white wine and reduce by half. Add the chicken stock, reduce by half. Add the heavy cream and the cheeses and allow to melt into the sauce. Season lightly and add the cooked pasta (it should be al dente) and a little of the pasta cooking water. Add a little more cheese of either one or both if desired. I love it. Toss and then serve on a plate topped with a lot of caviar.
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