Ingredients:
110 g fettucine, cooked till al dente
1 1/2 tbsp butter
1 small onion
200 g limpets, cut into chunks or sliced
50 g golden mushrooms
3/4 C chicken broth (1/4 11g stock cube in 180 ml water)
3/4 C milk
1 1/2 tbsp flour
1 tbsp chopped parsley
Salt and pepper to taste
1 1/2 tbsp butter
1 small onion
200 g limpets, cut into chunks or sliced
50 g golden mushrooms
3/4 C chicken broth (1/4 11g stock cube in 180 ml water)
3/4 C milk
1 1/2 tbsp flour
1 tbsp chopped parsley
Salt and pepper to taste
Directions
1) Melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add limpets and golden mushroom. Cook until the limpets are browned. Remove to a bowl, and set aside.
2) In the same skillet, stir in chicken broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
3) Remove the pan from the heat, stir together the milk and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper.
4) Serve over cooked fettuccine.
Remarks:
I didn't know that I am allergic to limpets, which gave me very bad hives! I had to get a steroid and antihistamine jab from the doctor (a whopping $91 dollars in total), and fortunately that cleared my rashes really quick. I did a quick search on the net and found out that according to Auckland Allergy Clinic, limpets have heat-stable allergens which are released only when cooked. Well, no everyone gets such seafood allergies. What luck, how can I enjoy my abalone and escargots now?
Oh ya, back to the dish, it's really good and appetising.. Even Mum, after stuffing herself with 6 slices of bread, found it delectable. Since I had reduced my chicken broth to less than what the recipe called for, the sauce was just sufficient to coat each fettucine strand but not drench the whole dish in creamy goodness. Give this quick entree a try, but substitute the limpets with something else that doesn't produce heat-stable allergens =x
2) In the same skillet, stir in chicken broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
3) Remove the pan from the heat, stir together the milk and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper.
4) Serve over cooked fettuccine.
Remarks:
I didn't know that I am allergic to limpets, which gave me very bad hives! I had to get a steroid and antihistamine jab from the doctor (a whopping $91 dollars in total), and fortunately that cleared my rashes really quick. I did a quick search on the net and found out that according to Auckland Allergy Clinic, limpets have heat-stable allergens which are released only when cooked. Well, no everyone gets such seafood allergies. What luck, how can I enjoy my abalone and escargots now?
Oh ya, back to the dish, it's really good and appetising.. Even Mum, after stuffing herself with 6 slices of bread, found it delectable. Since I had reduced my chicken broth to less than what the recipe called for, the sauce was just sufficient to coat each fettucine strand but not drench the whole dish in creamy goodness. Give this quick entree a try, but substitute the limpets with something else that doesn't produce heat-stable allergens =x
No comments:
Post a Comment