RECIPE OF THE MONTH
Everything created at THE DOUGH HOUSE is made to share so here is a special recipe for you...
It's that time of the year now, we will all watch the movie "The Holiday" and fall in love with Iris & Miles and the Christmas Fettuccine again! This month, we're gifting you the recipe of this iconic pasta dish with our own twist on it. Enjoy!
1 package dried Fettuccine or 150g fresh Fettuccine
1/2 stick butter
1 clove garlic large, finely minced
220ml double cream
200g shredded Parmesan cheese
200g cooked chicken or turkey pieces
100g cooked & chopped chestnuts
Zest and the juice of 1 clementine
2 pinches freshly ground nutmeg
Salt and pepper
Set a large pot of salted water over high heat and bring to a boil. Add the fettuccine and cook according to package instructions or 2.5 minutes if it's fresh.
Meanwhile, place the butter, sage, salt & pepper and garlic in a large skillet over medium heat. Saute for 2-3 minutes, then add the cream and bring to a simmer. Stir in the shredded cheese, clementine zest, juice, chicken or turkey, chestnuts and nutmeg. Stir until the sauce is smooth. Then check the pasta. Once the pasta is "al dente" (cooked, but firm) scoop it out of the water (reserving at least 2 cups of water) and into the sauce. Stir and cook the pasta and sauce together for 1-3 minutes. Add a pinch of chili flakes if desired.
If the sauce starts to tighten too much before you are ready to serve the fettuccine, stir in some of the pasta water to loosen the sauce. Serve warm with a sprinkle of chopped parsley over the top!