12-Year White balsamic ·
Potatoes Pastas and Grains ·
SELECT Medium olive oil ·
Sicilian Lemon balsamic ·
Fettuccine with Lemon, Hot Peppers and Pecorino Romano
Fettuccine with Lemon, Hot Peppers and Pecorino Romano
Submitted by Corporate Chef Andy Stewart
Potatoes, Pastas and Grains
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
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.
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