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Fettuccine Alla Buranella (Noodles with Fish and Shrimp) Recipe

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This recipe for Fettuccine Alla Buranella (Noodles with Fish and Shrimp), by , is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
8 ounces very thin egg noodles
7 Tbsp. butter
4 fillets of sole (3/4 pound)
1/3 cup dry white wine
1/2 cup fish stock
1 tsp. salt
White portion of 1 leek
1 cup light cream
1/2 cup basic white sauce
1/8 tsp. cayenne pepper
1 tsp. lemon juice
1/2 lb. shrimp
6 Tbsp. freshly grated Parmesan cheese

Directions:
Directions:
Cook noodles in boiling salted water for 8 minutes. Drain, rinse, cool slightly. Stir in 1 Tbsp. butter. Cut fillet of sole into 3/4 inch squares. Heat in skillet: butter, fish fillets, wine, fish stock, 1/2 tsp. salt, and leek (finely chopped). Bring to boil and simmer for 3 minutes. Remove fish, cook liquid until it is reduced by one half. Add: light cream, white sauce, other 1/2 tsp salt, and cayenne pepper. Cook, stirring occasionally, until sauce is smooth and glossy, but not too thick. Remove from heat and stir in the lemon juice. Cook 1/2 pound shrimp. Remove shells and intestinal veins, chop, mix with fish fillets. Grate parmesan cheese. Melt rest of butter. In bottom of 2 quart casserole, put 1/4 of noodles. Cover with 1/3 of fish mixture; sprinkle with 1 Tbsp. cheese, 1/4 of sauce, and 1 Tbsp. melted butter. Repeat twice - top with remaining noodles, add remaining sauce, cheese, and butter. Bake at 400 degree oven for 10-15 minutes or until lightly browned.

Makes 6-8 servings.

Personal Notes:
Personal Notes:
Gourmet Club: Italian Dinner, January 1970

 

 

 

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