Emeril's Pasta (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
3/4 pound pepperoni, sliced in half, lengthwise |
2 tablespoons olive oil |
1 onion, sliced |
1/2 pound assorted mushrooms (portobello, shiitake and button), sliced |
salt |
freshly ground pepper |
2 tablespoons garlic |
1/4 cup torn basil |
3 cups spinach, chiffonade |
2 cups veal demi-glace |
1 1/2 cups heavy cream |
3/4 cup parmesan cheese, grated |
1 pound fresh fettucine, cooked al dente |
Directions:
1. Place pepperoni on a hot grill, cut side down. Grill for 3 minutes per side. Remove from the grill and slice into 1/4-inch thick slices. In a large saute pan, heat the oil. When the oil is hot, add the onions and saute for 6 minutes. Add the mushrooms and saute until soft, about 5 minutes. Season with salt and pepper. Add the grilled pepperoni, garlic, basil and spinach. Saute for 3 minutes or until spinach has begun to wilt. Add the veal demi-glace and bring to a boil. Reduce heat to a simmer. Add the heavy cream and bring back up to a boil. Reduce heat and simmer for 5 minutes. Add the Parmesan cheese and mix well. Add the pasta and toss well. Season with salt and pepper.
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