Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Roasted Apple Fettuccini
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- #61643
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 pound fresh fettuccini pasta
2 tablespoons butter
1/4 cup minced shallots
2 teaspoons minced garlic
1 pound roasted granny smith apples, cored, and thinly sliced
salt, to taste
freshly-ground white pepper, to taste
calvados, for deglazing pan
2 cups heavy cream
1/2 cup grated parmigiano-reggiano cheese
directions
Bring a pot of salted water to a boil. Add the pasta to the water and cook until tender, about 4 to 6 minutes. Remove from the water and drain.
In a large saute pan, over medium heat, melt the butter. Add the shallots, garlic, and apples. Season with salt and pepper. Saute for 2 minutes.
Remove the pan from the heat and deglaze the pan with the Calvados. Place the pan back over the heat and flame the apples, shaking the pan constantly.
After the flame has died, add the cream and bring the liquid to a boil. Reduce to a simmer and continue to cook for 3 to 4 minutes. Add the pasta to the apple/cream mixture and toss to evenly coat the pasta. Stir in the cheese. Season with salt and pepper if needed.
added by
Mommavegas
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 23, 2013
Where to begin! First, if you are looking for a dish to really impress someone I believe this is it. The flavor combinations are a little on the unexpected side with the apples garlic and cheese. It all comes together so beautifully. I served it alongside broiled lamb chops for a dinner we won't soon forget. It's also a very reasonable recipe $$ wise given how impressive it is. The good parm is the only real expense (and don't scrimp on that)