This recipe I came across in the now vintage, The Umberto Menghi Cookbook. I have been adding walnuts to my canneloni recipe this year, and I love the texture it brings. This sauce makes enough for 450 g of fettuccine!
Ingredients:
50 g butter
450 ml whipping cream
200 - 250 g walnuts, shelled and finely chopped
salt and freshly ground black pepper to taste
Parmesan cheese, coarsely grated
Directions:
Cook the Fettuccine al dente 3 to 5 minutes.
Melt butter in a large skillet on medium heat.
Add cream to butter and cook on medium heat until cream begins to bubble.
Add walnuts ( reserving 3 for garnish) to the butter and cream and simmer on medium heat for 4 to 5 minutes, allowing the flavour of the walnuts to mix with the cream. Season with salt and pepper.
Add fettuccine to sauce. Toss and heat.
Gradually add Parmesan cheese to the fettuccine. toss together and heat throughly until cheese melts and sauce thickens. Put Fettuccine into a warm serving bowl or on warm plates, Garnish with walnuts, sprinkle with parsley and serve.
Saturday, October 23, 2010
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