Fustini's Oils and Vinegars
Fettuccine with Lemon, Hot Peppers and Pecorino Romano

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Fettuccine with Lemon, Hot Peppers and Pecorino Romano

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Fettuccine with Lemon, Hot Peppers and Pecorino Romano


Submitted by Corporate Chef Andy Stewart

Ingredients

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

Directions

Step 1. 

Heat Fustini’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’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.


Step 2.  Pickled Peppers

Place peppers in a large bowl.  Heat Fustini’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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