Yield: 4 servings
|1 pounds||Fresh fettuccini pasta|
|¼ cup||Minced shallots|
|2 teaspoons||Minced garlic|
|1 pounds||Roasted Granny Smith apples,|
|\N \N||Cored and thinly sliced|
|\N \N||Salt and white pepper|
|\N \N||Calvados, for deglazing pan|
|2 cups||Heavy cream|
|½ cup||Grated Parmigiano-Reggiano|
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. Mound the pasta in the center of each plate.
Place each veal chop directly on top of the pasta. Garnish with parsley.
Yield: 4 to 6 servings
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