Emeril's Pasta
- 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
- 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.
pepperoni, olive oil, onion, mushrooms, salt, freshly ground pepper, garlic, torn basil, chiffonade, veal demi, heavy cream, parmesan cheese, fresh fettucine
Taken from www.foodnetwork.com/recipes/emeril-lagasse/emerils-pasta-recipe.html (may not work)