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Evans Street Station Recipe

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Fall Fettuccini

6 oz                       Fettuccini  (cooked)

¼ lb                       Sunchokes  (peeled and roughly chopped)

6 cloves                 Garlic (roasted soft and rough chopped)

1 small                   Shallot (minced)

3 each                   Chestnuts (roasted and rough chopped)

¾  cup                   White Wine

¼ cup                    Heavy Cream

1 Sm.  bunch         Spinach

¼ cup                    Parmesan Reggiano (grated)

1 TB                       Oil Blend

To taste                Sea Salt and Cracked Black Pepper

 

  1. Heat a sauté pan on high flame and add oil.
  2. Add the sunchokes and sauté until caramelized.
  3. Add the roasted garlic, chestnuts, and shallots.
  4. Deglaze with white wine and cook until liquid is reduced by half.
  5. Reduce the heat to medium and add the heavy cream.
  6. Once it starts to thicken, toss  in the fettuccini and spinach.
  7. Add the parmesan and serve.