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Recipe Ancho Chile Fettuccini with Cilantro-Tomatillo Cream Sauce (Pasta)

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Required Ingredients:

  • 1 tablespoon olive oil
  • 3 ancho chiles, stemmed and seeded
  • 4 cloves unpeeled garlic
  • 2 eggs
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  •  
  • 1 bunch chopped fresh cilantro
  • 3 tomatillos, husked and chopped
  • 1/2 jalapeno pepper, seeded and chopped
  • 1/2 cup cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup chicken stock
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • salt and pepper to taste

Preparing/Cooking:

  • Heat 1 tablespoon olive oil in a skillet over medium high heat.
  • Roast ancho chiles and 4 cloves unpeeled garlic.
  • Press the chiles flat against the pan with a spatula until they begin to pop and smoke, then flip.
  • When done, rehydrate chiles in a bowl of warm water for 30 minutes.
  • Turn garlic until all sides are browned, about 15 minutes.
  • Allow to cool, then peel.
  • In a blender or food processor, combine chiles, 2 cloves roasted garlic, and eggs.
  • Blend until smooth.
  • Place the flour in a mound on a clean surface.
  • Stir in 1/2 teaspoon salt with a fork, then make a well in the center.
  • Pour in egg mixture.
  • Working from the center outward, gradually incorporate the flour with a fork until dough is formed.
  • Knead dough for 5 minutes, adding more flour if necessary.
  • Prepare fettuccini according to your pasta machine's instructions.
  • Lay the fettuccine flat on lightly floured surface for 15 minutes.
  • In a blender or food processor, combine 2 remaining cloves roasted garlic, cilantro, tomatillos, jalapeno, cream cheese, sour cream, chicken stock, 1 tablespoon olive oil, cumin, salt and pepper.
  • Blend until smooth.
  • Pour into a saucepan over low heat, and cook until heated through.
  • Bring a large pot of lightly salted water to a boil.
  • Add pasta and cook for 2 to 3 minutes, or until pasta rises to the surface.
  • Drain, and divide into serving portions; pour sauce over top.
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