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Ingredients Jump to Instructions ↓

  1. 2 c Cilantro leaves 

  2. 3/4 c Chicken stock

  3. 3 tb Butter 

  4. 4 Shallots, minced

  5. 1/2 c Dark Mexican beer 

  6. 1/8 ts Ground cumin Salt Freshly ground pepper

  7. 1 c Whipping cream 

  8. 1 lb Cooked fresh fettuccine

Instructions Jump to Ingredients ↑

  1. Combine cilantro and chicken stock in food processor or blender and puree. Heat butter in saucepan. Add shallots and saute lightly. Add beer. Boil mixture until reduced to about 3 tbs. Add cilantro mixture and cumin. 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. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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