Fettuccine With Goat-Cheese And Salami Sauce

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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