Pasta-Fettucine al Mojo Patron
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
1 pound fettuccini
3 Tbsp. Colavita Pepperolio (a flavored olive oil, available in specialty stores)
4 Tbsp. butter
1 garlic clove, smashed
1 can escargot (18-24 snails), rinsed
1/2 cup sliced Shiitake mushrooms
1/4 cup of cilantro leaves, coarsely chopped
2 serrano chiles, stemmed and finely minced
grated reggiano parmesiano cheese
Instructions:
Cook the fettucine. While it is cooking, heat the olive oil and butter until quite hot. Saute the garlic until golden, then add the snails and cook gently just until heated through. When the fettucine is done, drain it and toss it with the garlic, olive oil and butter mixture. Toss with the cilantro, chilies and mushrooms. Divide the fettucine onto individual serving plates and top each plate with grated reggiano parmesiano.
Recipe from Sam Arnold.