Roll Cuisine Corner
Pass the Pasta
by Pierre-Luc Moeys, Owner/Chef Oriole 9
The debate about the true origin of pasta is ongoing. Apparently a
very well–preserved bowl of noodles from 2000 B.C. was unearthed
in China not long ago. Don’t expect that to cut much with your
friendly neighborhood Sicilians, though.
FETTUCCINI WITH A WHITE WINE CREAM SAUCE
SALMON CAVIAR & CHIVES
(This recipe is for a starter dish for four people; double if intended
for a main course.)
what you will need:
1 white onion
1 clove of garlic
1 bottle of a good dry white wine (at least 2 cups worth)
2 cups quality chicken stock (better when homemade)
1 ½ cups heavy cream
a fistful of fettuccini (green, if available, or make it yourself which,
again, is much better and very therapeutic. See below)
1 jar of Salmon Caviar (specialty and seafood stores, also available
online)
Chives (sliced thin)
1 tbsp. butter
Salt and pepper
Chop up the onion and garlic and sauté it very slowly in the
butter, over medium heat. After 8 to 10 minutes, add 2 cups of white
wine, bring to a boil and reduce it to 1/3 of the original amount.
Add the 2 cups of chicken stock and again, reduce until 1/3 left. Then
add the heavy cream, bring to boil again and reduce to ½. Taste
and decide if it needs some salt and pepper, then strain through a
strainer. Pour into a sauté pan, and set aside. CONTINUE...
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