Paneed Veal and Fettucini
4 qt Hot water 2 T Vegetable oil 1 T Salt 3/4 lb Fresh fettucini (1/2 lb dry) 1/2 lb Unsalted butter 2 1/2 c Heavy cream 1/2 t Cayenne pepper 3/4 c + 4 tsp. Parmesan cheese 1 3/4 c...
Ingredients
- 4qt hot water
- 2tsp vegetable oil
- 1tsp salt
- 3/4lbfresh fettucini (1/2 lb dry)
- 1/2lbunsalted butter
- 21/2 c heavy cream
- 1/2tsp cayenne pepper
- 3/4cup + 4 tsp. parmesan cheese
Directions
- 1
4 qt Hot water 2 T Vegetable oil 1 T Salt 3/4 lb Fresh fettucini (1/2 lb dry) 1/2 lb Unsalted butter 2 1/2 c Heavy cream 1/2 t Cayenne peppe
- 2
Parmesan cheese 1 3/4 c Very fine dry bread crumbs 1 1/2 T Minced fresh parsley 1 1/2 T Olive oil 3/4 t White pepper 1/2 t Onion powder 1/2
- 3
Place the water, the 2 tablespoons oil and the salt in a large pot over high heat
- 4
cover and bring to a boil
- 5
when water readdds a rolling boil, add small amounts of fettucini at a time to the pot, breaking up oil patches as you drop it in
- 6
Return to boiling and cook oncovered to al dente stage (about 3 minutes if fresh pasta, 7 minutes if dry)
- 7
do not overcook
- 8
during this cooking time, use a wooden or spagheti spoon to left fettucini out of the water by spoonfruls and shake strands back into the wa