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Receta Fettuccine With Morels, Asparagus, And Goat Cheese

Name: Fettuccine With Morels, Asparagus, And Goat Cheese
Ingredients: 1/2 c. chopped shallot; 2 Tbsp. unsalted butter; 1/2 c. dry white wine; 1/2 c. chicken broth; 1/2 lb fresh morels (available seasonally at specialty producemarkets and some supermarkets), washed well, patted dry, and trimmed; 1/2 c. heavy cream; 6 ounce mild goat cheese such as Montrachet crumbled (about 1 1/2cups); 3/4 lb asparagus trimmed, cut into 1/2-inch pcs, and cooked inboiling salted water for 2 to 3 min, or possibly till tender; 1/4 c. chopped fresh chives; 3/4 lb fettuccine

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Ingredientes

1/2 c. chopped shallot
2 Tbsp. unsalted butter
1/2 c. dry white wine
1/2 c. chicken broth
1/2 lb fresh morels (available seasonally at specialty producemarkets and some supermarkets), washed well, patted dry, and trimmed
1/2 c. heavy cream
6 ounce mild goat cheese such as Montrachet crumbled (about 1 1/2cups)
3/4 lb asparagus trimmed, cut into 1/2-inch pcs, and cooked inboiling salted water for 2 to 3 min, or possibly till tender
1/4 c. chopped fresh chives
3/4 lb fettuccine

Direcciones

In a heavy skillet cook the shallot in the butter over moderately low heat, stirring, till it is softened, add in the wine, and simmer the mix
till the wine is reduced by half. Add in the broth and the morels, sliced crosswise, and simmer the mix, covered, for 10 min, or possibly till the morels are tender. Add in the cream and the goat cheese and cook the mix
over low heat, stirring, till the cheese is melted. Stir in the asparagus, the chives, and salt and pepper to taste and keep the sauce hot. In a kettle of boiling salted water cook the fettuccine till it is
al dente, drain it well, and in a bowl toss the pasta with the sauce.
Serves 4 to 6 as a first course.