Citrus Cream Vermicelli
Citrus Cream Vermicelli
2 Tbsp butter
1 shallot, finely chopped
1/4 cup cognac
1/2 cup chicken stock
2 cups heavy cream
1 orange,zest into 1/2 inch strips
1 lemon, zest into 1/2 inch strips
1 pound vermicelli 1/4 cup grated Parmigiano-Reggiano
Salt
Freshly grated Black Pepper
1 Tbsp chopped mint
1 head radicchio, cleaned and finely chopped
1. Melt butter in a saucepan. Add shallots and suate until
translucent, 3 minutes. Remove from heat and carefully
deglaze with the cognac, cook until reduced. Add the next
four ingredients and cook until slightly thickened and reduced,
10 minutes. Add cheese and season with salt and pepper.
2. While sauce is cooking, cook the pasta until al dente in
boiling salted water.
3. Stir the mint into the sauce. Add the drained pasta and
toss to coat the pasta well. Place the pasta on plates
and sprinkle with radicchio.
2 Tbsp butter
1 shallot, finely chopped
1/4 cup cognac
1/2 cup chicken stock
2 cups heavy cream
1 orange,zest into 1/2 inch strips
1 lemon, zest into 1/2 inch strips
1 pound vermicelli 1/4 cup grated Parmigiano-
Salt
Freshly grated Black Pepper
1 Tbsp chopped mint
1 head radicchio, cleaned and finely chopped
translucent, 3 minutes. Remove from heat and carefully
deglaze with the cognac, cook until reduced. Add the next
four ingredients and cook until slightly thickened and reduced,
10 minutes. Add cheese and season with salt and pepper.
2. While sauce is cooking, cook the pasta until al dente in
boiling salted water.
3. Stir the mint into the sauce. Add the drained pasta and
toss to coat the pasta well. Place the pasta on plates
and sprinkle with radicchio.