Langoustine, Pepper,Cremini, Roasted Garlic and Farfalle with Fonduta Sauce
1 tablespoon butter
1 tablespoon olive oil
1 red bell pepper, juilenned
1 yellow bell pepper, julienned
1 shallot, diced
1 head roasted garlic, pulp squeezed out and reserved
3 cup sliced cremini mushrooms
1 1/2 lbs. cook Langoustine or lobster
1/2 cup sliced green onions
2 lbs. Farfalle, cooked al dente in salted boiling water
In a heavy bottomed pot, add the butter and olive oil. Place over medium heat and add the peppers and shallots; saute until softened. Add the mushrooms and cook until moisture from mushrooms has cooked out. Stir in the roasted garlic. Add the cooked Fonduta Sauce , langoustine and pasta. Add heavy cream if needed, to thin sauce. Garnish with green onions.
4 Tablespoons butter
4 Tablespoons flour
2 cups milk
3/4 lb. Fontina cheese, cut into cubes
4 egg yolks, room temperature
salt and pepper; to taste
In a sauce pan melt the butter and add the flour over low heat. Whisk until mixture is well combined;do not allow to brown. Whisk in the milk until smooth and slightly thickened.
Add the cubed cheese and continue to stir until cheese is melted. Pepper to taste.