Sunday, October 28, 2012

Fettuccine With Goat-Cheese And Salami Sauce

The family consensus is that this is a 4 or a 5 depending on who you ask.  For me personally it is a 4.5 that could be bumped up to a five because of it ease of preparation and economical price tag.  This dish and a salad would cost about $10.  It would depend on where you are and how inexpensively you could get the ingredients.  For  example, I got the Publix goat cheese that was exactly a 1/4 lb and it was $3.99 and the most pricey ingredient in the whole thing.  I got sliced salami because I didn't really read the recipe ahead a time, but it worked fine. I do think cubes would be better texturally.  This recipe was one of those delicious yet easy ones that made my son ask to have a college cookbook file created on the computer.  DONE!  I also think it would be a great thing to give friends that are setting off to college.  The only deviation was that I had an open carton of beef stock and I used that.  I also used half basil and half parsley.  YUM!!!

Fettuccine With Goat-Cheese And Salami Sauce

3/4 lb fettuccine
1 T  butter
3 ea garlic,minced
3/4 c  canned low-sodium chicken broth or homemade stock
1/2 c  heavy cream
1/4 lb mild goat cheese,such as Montrachet
1/4 lb salami,cut into 1/4-inch cubes
3 T  chopped fresh basil or parsley
1/4 t  fresh-ground black pepper
1. In a large pot of boiling, salted water, cook the fettuccine
until just done, about 12 minutes.
2. Meanwhile, in a large pot, melt the butter over low heat. Add the
garlic and cook, stirring, until soft, 3 to 5 minutes. Raise the heat
to moderately low. Add the broth; bring to a simmer. Stir in the cream
and bring just back to a simmer. Add the goat cheese and whisk until
smooth. Stir in the salami, basil, and the pepper.
3. Drain the fettuccine and add to the sauce. Heat, stirring, over very
low heat for 1 to 2 minutes, to allow the pasta to absorb some of the
sauce.



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