| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Italian |
Italian2 |
6 |
servings |
INGREDIENTS
| 2 |
c |
Cilantro leaves |
| 3 |
tb |
Butter |
| 1/2 |
c |
Dark mexican beer |
|
|
Salt |
| 1 |
c |
Whipping cream |
| 3/4 |
c |
Chicken stock |
| 4 |
|
Shallots; minced |
| 1/8 |
ts |
Ground cumin |
|
|
Freshly ground pepper |
| 1 |
lb |
Cooked fresh fettuccine |
INSTRUCTIONS
Combine cilantro and chicken stock in food processor or blender and puree.
Heat butter in saucepan. Add shallots and sauté.lightly. Add beer. Boil
mixture until reduced to about 3 tbs. Add cilantro mixture and cuminutes
Season to taste with salt and pepper. Reduce again and add cream. Simmer 3
to 4 minutes, then pour sauce over pasta. Makes 6 to 8 servings.
Per serving: 195 Calories (kcal); 20g Total Fat; (92% calories from fat);
1g Protein; 2g Carbohydrate; 70mg Cholesterol; 343mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other
Carbohydrates
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