Vermicelli with Citrus Cream Sauce and Radicchio (Emeril Lagasse) Recipe
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Directions:
- In a saucepan, add butter and melt. Add the shallots and saute until translucent, about 3 minutes. Remove the pan from the heat and carefully deglaze with the cognac. Cook until the cognac is almost completely reduced. Add the chicken stock and heavy cream and citrus zest and cook until slightly thickened and reduced, about 10 minutes. Add cheese and season with salt and pepper.
- While sauce is cooking, cook the pasta until al dente in boiling, salted water. Drain well.
- Stir the mint into the sauce. Add the drained pasta and toss to coat the pasta well. Place the pasta on plates and sprinkle with the radicchio.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 777.81 Kcal (3257 kJ) | ||
| Calories from fat | 290.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.24g | 50% | |
|---|---|---|---|
| Cholesterol | 111.67mg | 37% | |
| Sodium | 165.03mg | 7% | |
| Potassium | 280.17mg | 6% | |
| Total Carbs | 106.33g | 35% | |
| Sugars | 25.48g | 102% | |
| Dietary Fiber | 6.84g | 27% | |
| Protein | 8.37g | 17% | |
| Vitamin C | 29.1mg | 49% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 24.9mg | 138% | |
| Calcium | 138.8mg | 14% | |
| Amount Per 100 g | |||
| Calories | 242.69 Kcal (1016 kJ) | ||
| Calories from fat | 90.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.06g | 50% | |
|---|---|---|---|
| Cholesterol | 34.84mg | 37% | |
| Sodium | 51.49mg | 7% | |
| Potassium | 87.42mg | 6% | |
| Total Carbs | 33.18g | 35% | |
| Sugars | 7.95g | 102% | |
| Dietary Fiber | 2.13g | 27% | |
| Protein | 2.61g | 17% | |
| Vitamin C | 9.1mg | 49% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 7.8mg | 138% | |
| Calcium | 43.3mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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