Arterra’s Handmade Fettucini (with dried cranberries, applewood bacon, butternut squash and goat cheese alfredo sauce)

For the pasta:
16 oz. pasta flour
2 Tbsp. olive oil
2 Tbsp. water
6 egg yolks
3 whole eggs

2 Tbsp. olive oil
1/2 small leek, diced
1/4 c. slab bacon, cut into 1/4-inch dice
1/4 c. butternut squash, small dice
2 Tbsp. dried cranberries
2 oz. heavy cream
3 Tbsp. goat cheese
Salt and pepper to taste

Method: On clean cutting board, place pasta flour in a mound. Make a well; add olive oil, water and eggs. With fork, start to incorporate flour slowly from the edges. As dough starts to take shape, knead for 5 to 10 minutes until dough is smooth and silky. Allow to rest covered for 20 minutes. Using a pasta roller, roll pasta from the largest setting to desired thickness (about 1 or 2 on the dial). Cut into four 8-inch segments and run through a fettucini roll cutter attachment. Set aside.

To finish: Simultaneously set a pot of salted water with olive oil in it and heat olive oil in sauté pan over medium-high heat until oil just starts to smoke. Add leeks and bacon. Sauté 2 to 3 minutes until bacon starts to caramelize. Add butternut squash and sauté for an additional 4 to 5 minutes or until squash softens. Add cranberries and heavy cream. Add pasta to the water and cook for 4 more minutes. While pasta is cooking, incorporate goat cheese into cream and set aside to drain the pasta. Add pasta to the mixture and toss thoroughly.   Serves 4.

Related posts:

  1. On the Menu: The Public House’s Kobe Wagyu Burger
  2. on the Menu recipe: Sammy’s Chilled Roast Vegetable Salad (gluten-free)
  3. On the Menu recipe: Brockton Villa’s Truffle Red Bliss Potato Salad
  4. Marine Room’s Redwood Hill Goat Cheese Brûlée (with Tupelo Honey Verjus Dressing)
  5. On the Menu: Manhattan’s Cannelloni

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Posted by Staff on Sep 1, 2011. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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