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