 |
Recipies from the private kitchen of Lynfred Chef, Chris Smith:
Chris' Crab-ucine:
Ingredients:
3 tablespoons butter
3 tablespoons olive oil
2 cloves garlic, minced
2 tomatoes, peeled, seeded and chopped
1/2 cup Seyval Blanc
3/4 to 1 cup heavy whipping cream
1 pound fettucine noodles
2 tablespoons pesto sauce(optional)
2 tablespoons olive oil
1 1/2 teaspoons dry or
1/4 cup finely chopped fresh basil
2 cups cooked crab meat
1/4 cup chopped fresh parsley
1/4 cup fresh grated parmesan cheese
salt and coarsley ground pepper, to taste
parsley
parmesan cheese
Method:
1) In a large skillet, over medium heat, melt butter and olive oil. Add the garlic and saute 2 minutes; add tomatoes and simmer until softened. Add wine and heat; stir in cream. Simmer to reduce, 10 minutes (do not boil!).
2) In a large pot, cook pasta al dente, according to package directions. Drain pasta, return to cooking pot and stir in pesto and olive oil to coat pasta. Cover and keep warm.
3)Add fresh or dried basil, crab and parsley to sauce. Simmer 5 minutes to heat through and blend flavors. Gently add grated parmesan cheese. Salt and pepper to taste.
4)Place pasta onto warmed serving platter, pour sauce over pasta. Garnish with fresh parsley and grated parmesan.
5)Invite a few friends over, open a couple bottles of Seyval Blanc 2000, and enjoy!
back
History of Illinois Wineries and their wine selections:
About Lynfred Winery, Roselle Illinois
Lynfred Winery Wine Selections
home welcome about our vineyard viticulture
illinois wine gift shop faq shipping & handling policy
contact us vineyard hours vineyard directions
|
