Butter Dried Chestnut And Fresh Rosemary Sauce Recipes
ROSEMARY-BUTTER SAUCE
A light, nice sauce that is a perfect addition to Parmesan chicken instead of the typical marinara sauce. Also goes nicely over garlic mashed potatoes.
Provided by Lindsay
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Melt the butter in a small saucepan over medium heat. Stir in the shallot; cook until the shallot has softened and turned translucent, about 3 minutes. Pour in the wine, cream, chicken broth, and lemon juice. Simmer until the liquid has reduced by half, about 10 minutes. Stir in the rosemary, season to taste with salt.
Nutrition Facts : Calories 236.1 calories, Carbohydrate 3.1 g, Cholesterol 71.3 mg, Fat 22.5 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 14.1 g, Sodium 95.6 mg, Sugar 0.6 g
BUTTER, DRIED CHESTNUT, AND FRESH ROSEMARY SAUCE
Yield for 1 pound of pasta
Number Of Ingredients 7
Steps:
- Heat the butter and 1 tablespoon of the olive oil in the skillet set over medium-high heat until sizzling; drop in the chopped chestnuts; toast and stir for a minute.
- Scatter in the rosemary needles and cook another minute or so, until the nuts are lightly colored.
- Ladle in 1 1/2 cups of pasta-cooking water; cook rapidly for 2 to 3 minutes, reducing the liquid by half; keep at low simmer until the pasta is ready.
- Finish the sauce and pasta together in the skillet (for details see page 105). Add the parsley during the initial tossing; off the heat, toss in the cheese and a final tablespoon of olive oil just before serving.
- Pappardelle of fresh Chestnut Pasta (page 177)
- Rich egg pasta
- A thin dry pasta such as capellini, spaghettini
ROSEMARY RED WINE SAUCE FOR STEAK
Fabulous on flat iron steak, seasoned simply with salt and freshly ground black pepper. I recommend using the wine singles you can buy at the grocery store. That way you don't necessarily have to waste an entire bottle of wine if your family is not likely to finish a bottle of wine in one sitting.
Provided by kagomesama
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- After cooking the steaks, remove to a plate to rest. Deglaze the pan with the red wine and add all other ingredients except for the butter.
- Let reduce by half, then just before serving add butter to the pan and whisk in until melted. Serve immediately.
Nutrition Facts : Calories 106.4, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.3, Sodium 268.9, Carbohydrate 2.8, Fiber 0.2, Sugar 0.5, Protein 0.3
LIDIA'S FAMILY TABLE - BUTTER, DRIED CHESTNUT, AND FRESH ROSEMARY SAUCE
Categories Pasta
Number Of Ingredients 7
Steps:
- Heat the butter and 1 tablespoon of olive oil in the skillet set over medium-high heat until sizzling; drop in the chopped chestnuts, toast and stir for a minute. Scatter in the rosemary needles and cook another minute or so until the nuts are lightly colored. Ladle in 1-1/2 cups of pasta cooking water; cook rapidly for 2 to 3 minutes, reducing the liquid by half; keep at low simmer until the pasta is ready. Finish the sauce and pasta together in the skillet. Add the parsley during the initial tossing; off the heat, toss in the cheese and a final tablespoon of olive oil just before serving.
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