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Fettuccini in Spiced Rum Sauce




Source of Recipe


Cooking with Beth & Bill


Recipe Introduction


Chef: Jagger Griffin
Restaurant: Furio



List of Ingredients




1 oz. olive oil
1 oz. carrot, diced
1 oz. celery, diced
1 oz. shallot, diced
1 oz. spiced rum
3 oz. veal stock or beef consomm�
6 oz. fresh or cooked fettuccine, cooked according to package instructions, drained and kept warm
Salt and pepper to taste
1 tsp. parsley, chopped


Recipe



Stirring occasionally, saut� carrots, celery and shallot in olive oil until tender. Scraping the bottom of the pan well, deglaze pan with spiced rum. Add veal stock or consomm�; cook until heated through. Use tongs to toss fettuccini in the sauce. Season with salt and pepper to taste. Garnish with parsley. Serve hot with grilled tenderloin, duck or osso bucco.