Fruit and spice sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Extra virgin olive oil |
| 1 | tablespoon | Butter |
| 2 | teaspoons | Breadcrumbs |
| 2 | teaspoons | Orange rind; (grated, or finely shredded) |
| 2 | teaspoons | Dried coconut; (shredded) |
| 2 | teaspoons | Coarsely ground hazelnuts |
| 2 | teaspoons | Coarsely ground almonds; (or peanuts, or pecans, or... other nuts!) |
| ½ | teaspoon | Mixed spice; (garamasala, or thai spices, or any other...) (up to 1) |
| 2 | Fresh sage leaves; (optional) | |
| ¼ | cup | Butter milk or cream |
| 1 | pinch | Salt |
| 1 | pinch | Black pepper |
| 2 | tablespoons | Grated Parmesan cheese |
Directions
(I usually serve it with fettuccine) Place butter and oil in a saucepan over medium heat. When butter is melted, add fruit and spice -(breadcrumbs) to (sage)-, stirring occasionally, until lightly browned. Add buttermilk and salt, stir and simmer for a few minutes ~ - i.e., until pasta is cooked. Remove from heat, add pepper and Parmesan cheese. Place pasta on plate, add sauce, toss and serve hot.
Posted to TNT Recipes Digest, Vol 01, Nr 922 by Lucretia B <lucretiab@...> on Jan 10, 1998