Pasta:
* 24 oz (2 bags) Amish Naturals Fettuccine
* 6 qt water
* 1 Tbs water
Sauce:
* 3/4 cup pearl onions (frozen)
* 1 1/2 cups chicken stock
* 2 Tbs butter
* 1 1/2 pts button mushrooms, sliced
* 1/4 cup white wine
* 1 1/2 cups heavy cream
* 1/2 cup Gruyere cheese, grated
* Salt and Pepper to taste
* 1 tsp white balsamic vinegar
* pinch cayenne pepper
Topping:
* 2 cups bread crumbs
* 1/4 cup butter
* 1/4 cup Gruyere cheese, grated
Instructions:
Boil water with tablespoon of kosher salt in large covered stock pot. Remove lid, add pasta and boil for 11-13 minutes or until al dente (soft but not overcooked). Drain pasta through colander and rinse immediately with cold water to stop cooking process. Set aside.
For Sauce- In medium saut� pan over medium heat combine pearl onions and 1/4 cup chicken stock. Simmer until stock reduces completely then deglaze with another 1/4 cup chicken stock. Allow stock to reduce again then add 1/4 cup chicken stock and sliced mushrooms. Reduce stock then stir in remaining chicken stock and white wine. Simmer for 4 minutes, reduce heat to low, add cream and continue to simmer for 6 minutes. Stir in grated cheese and vinegar- season to taste then add pasta. Place mixture in oven proof 13x9 inch pan. Preheat oven broiler to high.
For Topping- Melt butter and combine with cheese and bread crumbs. Spread topping evenly over pasta and place under broiler. Cook for about 3 minutes or until topping is golden. Serve immediately.
Yield: 1, 13x9 inch pan
Additional recipes are available at AmishNatural.com.
* 24 oz (2 bags) Amish Naturals Fettuccine
* 6 qt water
* 1 Tbs water
Sauce:
* 3/4 cup pearl onions (frozen)
* 1 1/2 cups chicken stock
* 2 Tbs butter
* 1 1/2 pts button mushrooms, sliced
* 1/4 cup white wine
* 1 1/2 cups heavy cream
* 1/2 cup Gruyere cheese, grated
* Salt and Pepper to taste
* 1 tsp white balsamic vinegar
* pinch cayenne pepper
Topping:
* 2 cups bread crumbs
* 1/4 cup butter
* 1/4 cup Gruyere cheese, grated
Instructions:
Boil water with tablespoon of kosher salt in large covered stock pot. Remove lid, add pasta and boil for 11-13 minutes or until al dente (soft but not overcooked). Drain pasta through colander and rinse immediately with cold water to stop cooking process. Set aside.
For Sauce- In medium saut� pan over medium heat combine pearl onions and 1/4 cup chicken stock. Simmer until stock reduces completely then deglaze with another 1/4 cup chicken stock. Allow stock to reduce again then add 1/4 cup chicken stock and sliced mushrooms. Reduce stock then stir in remaining chicken stock and white wine. Simmer for 4 minutes, reduce heat to low, add cream and continue to simmer for 6 minutes. Stir in grated cheese and vinegar- season to taste then add pasta. Place mixture in oven proof 13x9 inch pan. Preheat oven broiler to high.
For Topping- Melt butter and combine with cheese and bread crumbs. Spread topping evenly over pasta and place under broiler. Cook for about 3 minutes or until topping is golden. Serve immediately.
Yield: 1, 13x9 inch pan
Additional recipes are available at AmishNatural.com.
