12-Year White balsamic · Potatoes Pastas and Grains · SELECT Medium olive oil · Sicilian Lemon balsamic ·Mar 26, 2024

Fettuccine with Lemon, Hot Peppers and Pecorino Romano

Name: Fettuccine with Lemon, Hot Peppers and Pecorino Romano
Ingredients: 2 tablespoons Fustini’s Medium SELECT olive oil; 1 red onion, small dice; 1 teaspoon or more red pepper flakes; 1/4 cup Pickled Peppers; zest and juice of 3 lemons; 1 teaspoon Fustini’s Sicilian Lemon Balsamic Vinegar; 8 tablespoons butter, cold; salt and pepper; 1 pound cooked pasta; Pecorino Romano, finely grated; 2 cups Hungarian Sweet or hot peppers or jalapenos, sliced; 2 cups Fustini’s 12 Year White Balsamic Vinegar; 1/2 cup sugar; 2 tablespoons salt; 1 teaspoon mustard seeds; 1 teaspoon coriander seeds; 1 teaspoon black peppercorns

Author:

Submitted by Corporate Chef Andy Stewart

Fettuccine with Lemon, Hot Peppers and Pecorino Romano

Ingredients

2 tablespoons Fustini’s Medium SELECT olive oil
1 red onion, small dice
1 teaspoon or more red pepper flakes
1/4 cup Pickled Peppers
zest and juice of 3 lemons
1 teaspoon Fustini’s Sicilian Lemon Balsamic Vinegar
8 tablespoons butter, cold
salt and pepper
1 pound cooked pasta
Pecorino Romano, finely grated

Pickled Peppers

2 cups Hungarian Sweet or hot peppers or jalapenos, sliced
2 cups Fustini’s 12 Year White Balsamic Vinegar
1/2 cup sugar
2 tablespoons salt
1 teaspoon mustard seeds
1 teaspoon coriander seeds
1 teaspoon black peppercorns

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Directions

Heat Fustini&rsquo,s Single Varietal olive oil in a large skillet over moderate heat and add onion and hot pepper flakes. Cook, stirring frequently until onions are soft - 8 to 10 minutes. Add pickled peppers and cook another minute. Add lemon zest, juice, and Fustini&rsquo,s Sicilian Lemon Balsamic Vinegar and cook another minute. Remove from heat and add butter. Swirl to melt, season with salt and pepper, toss with pasta, add cheese and serve immediately.
Place peppers in a large bowl. Heat Fustini&rsquo,s 12 Year White Balsamic Vinegar, sugar, salt and seasonings in a medium pot until fully boiling and all sugar and salt are dissolved. Pour boiling liquid over peppers and let sit 30 minutes. Cover and refrigerate overnight.