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Fettuccine with Caviar and Vodka Sauce, American
This recipe calls for salmon roe - which is colorful, flavor, and not quite so expensive as sturgeon caviar. For the best results, use fresh fettucine and imported Parmigiano-Reggiano. Have extra vodka on hand for sipping while you cook.
TO PREPARE THE SAUCE:
Combine the cream, garlic, and lemon zest in a heavy saucepan, and boil, stirring occasionally, until only 2/3 (1 1/4 cups) mixture remains. Discard the garlic and zest. Whisk in the butter and cheese and simmer for 2 minutes. Remove the pan from the heat and whisk in the vodka and pepper.
Bring 8 quarts lightly salted water to a boil in a large pot. Cook the fettuccine until al dente, 4 to 6 minutes. Drain the pasta and place in a large bowl. Stir in the sauce and caviar. Sprinkle the fettucine with the chopped chives and serve at once.
Contributed by Cooking.com, 2008
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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