| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
California |
|
4 |
Servings |
INGREDIENTS
| 2 |
c |
Half-and-half |
| 1/2 |
c |
Butter or margarine — cut |
|
|
Into 8 chunks |
| 2/3 |
c |
Parmesan, Asiago or Romano |
|
|
Cheese — freshly grated |
| 3/4 |
c |
Fresh herbs — chopped |
|
|
Salt and freshly ground |
|
|
Pepper — to taste |
INSTRUCTIONS
Note: Fresh herbs can be any combination of parsely, chives, basil, mint
and oregano.
1. Combine half-and-half and butter in a saucepan. Boil gently about 20
minutes, until mixture has reduced to 1-1/2 to 1-2/3 cups.
2. Remove pan from heat; whisk in cheese and herbs. Use immediately or cool
to room temperature and refrigerate or freeze (see Timesaver Tip).
3. To serve: Cook 1-1/4 to 1-1/3 pounds fresh or fresh-frozen fettucine, or
12 ounces dried, following package directions. Drain. Toss with sauce.
Makes 2 cups (4 main dish or 6 appetizer servings).
* Timesaver Tip: Sauce can be made up to 6 hours ahead, covered and
refrigerated, or it can be frozen. To freeze, spoon into a freezer
container, cover, label, and freeze at 0 degrees F up to 2 months. To
serve, defrost sauce 15 to 20 minutes in microwave oven on Defrost setting,
stirring several times, or thaw in refrigerator 8 to 24 hours. Gently warm
sauce in a saucepan or microwave oven on 50% power until warmed through,
about 3 minutes, whisking frequently and vigorously to bring it to a creamy
consistency.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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