Fettuccine with Smoked Turkey in Black Peppercorn Sauce 1 ts Butter
1 ts Shallot; minced
1 ts Black Peppercorns; crushed
1/4 c Dry White Wine
3/4 c Whipping Cream
1/8 ts Ground Nutmeg
Salt
4 oz Fettuccine
4 oz Smoked Turkey Breast; julienned
1 tb Fresh Chives; chopped
Parmesan Cheese; grated
Melt butter in a heavy medium skillet over medium heat. Add shallot
and peppercorns and saute for 20 seconds. Add wine and boil until
almost no liquid remains in skillet, about 4 minutes. Add cream and
nutmeg and boil until reduced to sauce consistency, about 5 minutes.
Season sauce with salt.
Cook pasta in a large pot of boiling water until just tender but
still firm to bite, stirring occasionally. Drain. Transfer to bowl.
Add sauce and turkey to pasta and toss thoroughly. Sprinkle with
chives. Serve, passing Parmesan separately.
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