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This rich pasta dish serves 2 as a main, or 4 as a starter.
27 people made this
- 100g pine nuts
- 300ml double cream
- 120ml clarified butter
- 35g butter
- 1 pinch ground nutmeg
- salt to taste
- 1 pinch freshly ground white pepper
- 250g vermicelli pasta
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Toast pine nuts slowly in a frying pan, watching carefully not to burn. Remove from frying pan when nuts are tan in colour.
- Cook pasta in boiling salted water until al dente. Drain.
- Combine double cream, clarified butter, butter, nutmeg, salt and pepper in a saucepan; heat thoroughly. Add pasta to the heated sauce. Let sauce reduce to a creamy consistency. Top with pine nuts, and serve.
Reviews & ratingsAverage global rating:(29)
Reviews in English (24)
I have been looking for this recipe for a long time. There is a restaurant in Pittsburgh that severs this as an appetizer or a main dish. They top it with lump crab meat. WONDERFUL and this is just as good!!!-06 Jul 2000
I found this recipe to be a really great base for chicken florentine that we get from a local restaurant. I sauteed some chicken cut up into bite size pieces with some of the shallots and fresh garlic, along with some baby spinach and prepared the sauce in another pan, added some fresh parmesean and romano to thicken, then once the sauce was ready added the chicken spinach mixture. My in-laws and husband went NUTS! It still goes together quite fast and heats up well for leftovers. Thanks for a good recipe-13 Feb 2004
This recipe is great with a couple whole smashed cloves of garlic, couple dashes of cayenne pepper, ground black pepper, and crushed red pepper, in addition to the nutmeg. It's extremely rich, a real treat.-25 Sep 2006