Recipe - Roasted Apple Fettuccini

1 pound Fresh fettuccini pasta
2 tablespoon Butter
One fourth cup Minced shallots
2 teaspoon Minced garlic
1 pound Roasted Granny Smith apples;
cored, and thinly cut or sliced up
Salt; to taste
Freshlyground white pepper;
to taste
Calvados; for deglazing pan
2 cup Heavy cream
One half cup Grated ParmigianoReggiano
cheese
4 Panned Veal Chops (to 6);
see * Note

* Note: See the "Panned Veal Chop" recipe which is included in this
collection.

Bring a pot of salted water to a boil. Add the pasta to the water and cook
until tender, about 4 to 6 minutes. Remove from the water and drain.

In a large saute pan, over medium heat, melt the butter. Add the shallots,
garlic, and apples. Season with salt and pepper. Saute for 2 minutes.
Remove the pan from the heat and deglaze the pan with the Calvados. Place
the pan back over the heat and flame the apples, shaking the pan
constantly. After the flame has died, add the cream and bring the liquid to
a boil. Reduce to a simmer and continue to cook for 3 to 4 minutes. Add the
pasta to the apple/cream mixture and toss to evenly coat the pasta. Stir in
the cheese. Season with salt and pepper if needed.

Mound the pasta in the center of each plate. Place each Panned Veal Chop
directly on top of the pasta. Garnish with parsley.

This recipe yields 4 to 6 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK
(Show # EM1A64 broadcast 10221997) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11081997

Recipe by: Emeril Lagasse