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Name: Roasted Apple Fettuccini
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 ts Garlic minced; Freshly-ground white pepper;; Salt to taste; 2 tb Butter; Calvados; for deglazing pan; 1 lb Fresh fettuccini pasta; 4 Panned Veal Chops - (to 6);; 2 c Heavy cream; 1 lb Roasted Granny Smith apples;; 1/2 c Grated Parmigiano-Reggiano; 1/4 c Shallots minced

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INGREDIENTS

2 ts Garlic ; minced
Freshly-ground white pepper;
Salt ; to taste
2 tb Butter
Calvados; for deglazing pan
1 lb Fresh fettuccini pasta
4 Panned Veal Chops - (to 6);
2 c Heavy cream
1 lb Roasted Granny Smith apples;
1/2 c Grated Parmigiano-Reggiano
1/4 c Shallots ; minced

INSTRUCTIONS

* Note: See the "Panned Veal Chop" recipe which is included in this collection. Bring a pot of salted water to a boil. Add the pasta to the water and cook until tender, about 4 to 6 minutes. Remove from the water and drain. In a large saute pan, over medium heat, melt the butter. Add the shallots, garlic, and apples. Season with salt and pepper. Saute for 2 minutes. Remove the pan from the heat and deglaze the pan with the Calvados. Place the pan back over the heat and flame the apples, shaking the pan constantly. After the flame has died, add the cream and bring the liquid to a boil. Reduce to a simmer and continue to cook for 3 to 4 minutes. Add the pasta to the apple/cream mixture and toss to evenly coat the pasta. Stir in the cheese. Season with salt and pepper if needed. Mound the pasta in the center of each plate. Place each Panned Veal Chop directly on top of the pasta. Garnish with parsley. This recipe yields 4 to 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A64 broadcast 10-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-08-1997 Recipe by: Emeril Lagasse

NOTES

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Roasted Apple Fettuccini

2 ts Garlic minced
 Freshly-ground white pepper;
 Salt to taste
2 tb Butter
 Calvados; for deglazing pan
1 lb Fresh fettuccini pasta
4 Panned Veal Chops - (to 6);
2 c Heavy cream
1 lb Roasted Granny Smith apples;
1/2 c Grated Parmigiano-Reggiano
1/4 c Shallots minced

* Note: See the "Panned Veal Chop" recipe which is included in this  collection.    Bring a pot of salted water to a boil. Add the pasta to the water and cook  until tender, about 4 to 6 minutes. Remove from the water and drain.    In a large saute pan, over medium heat, melt the butter. Add the shallots,  garlic, and apples. Season with salt and pepper. Saute for 2 minutes.  Remove the pan from the heat and deglaze the pan with the Calvados. Place  the pan back over the heat and flame the apples, shaking the pan  constantly. After the flame has died, add the cream and bring the liquid to  a boil. Reduce to a simmer and continue to cook for 3 to 4 minutes. Add the  pasta to the apple/cream mixture and toss to evenly coat the pasta. Stir in  the cheese. Season with salt and pepper if needed.    Mound the pasta in the center of each plate. Place each Panned Veal Chop  directly on top of the pasta. Garnish with parsley.    This recipe yields 4 to 6 servings.    Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -  (Show # EM-1A64 broadcast 10-22-1997) Downloaded from their Web-Site -  http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    11-08-1997    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (327g)
Recipe Makes: 4 Servings

Calories: 326
Calories from Fat: 282 (87%)

Amt Per Serving		% DV

	Total Fat 31.4g	42 %
	Saturated Fat 19.5g	98 %
	Monounsaturated Fat 8.9g
	Polyunsanturated Fat 1.2g
Cholesterol 107.8mg		33 %
Sodium 257.2mg		9 %
Potassium 134.2mg		4 %
Total Carbohydrate 5.9g		2 %
	Dietary Fiber 0g	0 %
	Sugars, other 5.9g
Protein 6.7g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 326

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