Goat Milk Fettuccine with Spicy Corn Fritters + Sweet Nectarine.
I thought it would be really fun to switch things up a bit and try a little different approach to the classic fettuccine.
Foto: Half Baked HarvestBahan-bahan
- 1 jalapeno (seeded + minced)
- 3/4 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt + pepper
- 1/2 cup milk (any % you prefer)
- 1 1/4 cups sweet yellow corn (about 2 ears)
- 1/3 cup fresh basil (chopped)
- canola oil (for frying)
- 1 pound fettuccine
- 4 tablespoons butter
- 4 ounces cream cheese (softened)
- 4 ounces goats cheese
- 2 -3 cups whole goats milk (may also sub whole milk or cream in a pinch)
- 1 cup manchego cheese (shredded)
- salt and pepper (to taste)
- pinch of nutmeg
- pinch of crushed red pepper
- 1/4 cup fresh basil (chopped)
- 2 ripe nectarines (sliced thin, for topping (optional))
- fresh cherry tomatoes (basil and parsley, for serving)
Langkah-langkah
To make the corn fritters, add the flour, baking powder, chili powder, salt, pepper and milk to a bowl. Stir until combined. Fold in the corn and jalapeno. It should be the consistency of a very thick pancake batter, if needed add a tablespoon more of milk. Preheat the oven to 300 degrees F.
Add oil to a large saucepan and heat over medium high heat. When the oil is hot add about 1-2 teaspoons of batter to the pot. Fry for 1-2 minutes or until golden brown. Remove with a slotted spoon and drain on a paper towel, then repeat with remaining batter. Keep the fritters warm in the oven until the pasta is ready.
To make the fettuccine, bring a large pot of salted water to a boil. Add the pasta and prepare according to directions. Drain and set aside. Heat a large skillet with high sides over medium-high heat, add the butter, goat's milk, cream cheese and goat's cheese. Bring to a boil and simmer until smooth and creamy, about 5 minutes. Add the manchego cheese, basil, crushed red pepper, pepper, salt and nutmeg, whisking until the cheese has melted. Simmer the sauce 3-5 minutes until the sauce is smooth and creamy. Add the pasta to the sauce and toss well, cook another 1-2 minutes to warm through. Remove from the heat. The sauce with thicken and coat the pasta a bit easier as it cools. Serve warm with corn fritters, slices of nectarines, tomatoes, basil and more cheese! Dig in!
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