Fettuccine Grappa Di Arancione

Name: Fettuccine Grappa Di Arancione
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 fluid ounce grappa; 2 cups heavy cream; 8 ounces baby portabello mushrooms, sliced; 1 orange, zest of; 1 lemon, zest of; 1/2 lb prosciutto; 1 bunch fresh basil, chiffonade; 1 tablespoon olive oil; fettuccine, for 4 people (homemade is better)

Submitted by Chef Art

"Got this recipe watching Diners, Drive-Ins, and Dives. Couldn't find it online, so I wrote it up myself. Guy's visit to Italy!"

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Ready In:: 35mins
Ingredients:: 9
Serves:: 4

ingredients

1 fluid ounce grappa
2 cups heavy cream
8 ounces baby portabello mushrooms, sliced
1 orange, zest of
1 lemon, zest of
¹⁄₂ lb prosciutto
1 bunch fresh basil, chiffonade
1 tablespoon olive oil
fettuccine, for 4 people (homemade is better)

directions

Heat the olive oil in a large saute pan over medium heat.
When hot, add mushrooms and saute until softened, about 3-5 minutes.
Add grappa - ignite to burn off alcohol.
Once alcohol has burned off, add heavy cream and orange and lemon zest.
Cook sauce about 2-3 minutes until slightly reduced, then add in prosciutto and basil.
Reduce by 1/2, then add in fresh pasta and cook a couple more minutes to finish.