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Perciatelli Piedmontese
Ingredients
8
tablespoons
unsalted butter
2
teaspoons
cappers
2 1/2
teaspoons
chopped garlic
2
teaspoons
lemon juice
½
teaspoon each
dried rosemary, dried oregano, chopped fresh parsley, black pepper and Tabasco
3
ounces
fresh button mushrooms
1/2
cup
demi glace
¼
cup
white wine vinegar
2
tablespoons
lemon juice
2
fresh egg yolks
8
ounces
Fettuccine pasta
cooked
4
Italian plum tomatoes
4
artichoke hearts
quartered
10-12
blanched snow pea pods
½
julienned red bell pepper
1/4
cup
Romano or Asiago cheese
grated
parsley for garnish
Instructions
Melt 4 tablespoons butter in saute pan. Add capers, 1/2 teaspoon garlic, 1 teaspoon lemon juice, rosemary, oregano, parsley, pepper and Tabasco. Add mushrooms, saute briefly.
Add remaining garlic and lemon juice, demiglace, and vinegar. Cook until volume is reduced by a third.
Whip in remaining butter. Remove from heat. Stir in yolks. Add tomatoes and artichoke hearts. Add pasta, stir.
Garnish with peppers, snow peas, parsley and cheese.
Notes
(8 servings)
Yield 8