Top Ten Videos to watch

crime scene
Vote
Studio Portrait of Two Young Women Back to Back, One With a Tattoo
Mamie Till and Emmett Till
GOP Redistricting Plot To Unseat Rep. Corrine Brown Exposed
Protests Break Out In Charlotte After Police Shooting
'Keep the Vote Alive!' March Commemorates Civil Rights Act
White man shooting
Gun Violence Continues To Plague Chicago, Over 1,000 Shootings For Year To Date
HS Football
Gun Violence Continues To Plague Chicago, Over 1,000 Shootings For Year To Date
Police Line
US-POLITICS-OBAMA
2016 Republican National Convention
44th NAACP Image Awards - Show
MD Primary
Premiere Of OWN's 'Queen Sugar' - Arrivals
Democratic National Convention
US-VOTE-REPUBLICANS-TRUMP
Los Angeles Rams v San Francisco 49ers
US-POLICE-RACISM-UNREST
Protesters Demonstrate Against Donald Trump's Visit To Flint Michigan
President Obama Speaks On The Economy In Brady Press Briefing Room
Lil Wayne
Construction Continues On The National Museum of African American History To Open In 2016
Preacher Preaching the Gospel
Hillary Clinton Campaigns In Louisville, Kentucky
Miami Dolphins v Seattle Seahawks
US-VOTE-DEMOCRATS-CONVENTION
US-ATTACKS-9/11-ANNIVERSARY
Leave a comment

BucatiniTaragonCreamSauce

Serves 4

Ingredients

¼ Cup Shallots, Finely Chopped

1/3 Cup Fresh Tarragon, Finely Chopped

¾ Pound Bucatini Pasta

Kosher Salt

2 Tablespoons Unsalted Butter

2 Tablespoons Extra Virgin Olive Oil

¾ Cup Panko Breadcrumbs

¾ Cup Sherry Wine

1 ½ Cups Heavy Cream

Black Pepper

 

Preparation

1. Finely chop shallot to measure indicated amount.

2. Pick tarragon leaves from the stems and finely chop to measure indicated amount.

 

Directions

1. Fill a large pot 2/3 high with water and cover. Place over high heat. Proceed with next step as water comes to a boil.

2. Once water is boiling, add 1 tablespoon salt and stir in the bucatini. Cook until tender with a slight bite, about 9 minutes, or according to package instructions.

3. Place pasta pot back over medium heat. Add olive oil and butter and warm.

4. Once oil is warm and butter is just melted, add panko breadcrumbs and cook until golden brown. Stir often. Transfer to clean plate.

5. Place pasta pot back over medium heat again, and add olive oil and shallots. (If pot is still very hot from the panko, let it cool slightly before beginning this step so shallots don’t burn.) Saute shallots until translucent, stirring often.

6. Pour in sherry wine and cook until reduced by half, about 3-5 minutes.

7. Stir in heavy cream and fresh tarragon. Season with salt and pepper to taste, and let come to a small boil to thicken. Once thick, toss in bucatini, butter and half the toasted panko. Stir until well coated.

8. Transfer the bucatini with tarragon cream sauce to a serving dish or dinner plates and sprinkle remaining toasted panko over the top. Serve warm.

LIKE HelloBeautiful On Facebook!

 


 

 

comments – Add Yours