Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

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 consommé
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, sauté 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 consommé; 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.