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Ancho Chile Fettuccini with Cilantro-Tomatillo Cream Sauce recipe |
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4 servings
Ingredients:
1 tablespoon olive oil3 ancho chiles, stemmed and seeded4 cloves unpeeled garlic2 eggs2 cups all-purpose flour1/2 teaspoon salt 1 bunch chopped fresh cilantro3 tomatillos, husked and chopped1/2 jalapeno pepper, seeded and chopped1/2 cup cream cheese, softened1/2 cup sour cream1/4 cup chicken stock1 tablespoon olive oil1/2 teaspoon ground cumin salt and pepper to taste
Instructions:
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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