Hazelnut Cream Sauce
This nutty cream sauce is adapted from Bon Appetit's Chicken Scaloppine with Hazelnut Cream Sauce. Serve with butternut squash ravioli or toss with porcini fettuccine.
1 tablespoon butter
1 medium shallot, minced
1/4 cup Madeira
1/3 cup heavy whipping cream
2 teaspoons Hazelnut Paste from Pariani
1/4 cup Italian hazelnuts, roughly chopped
Melt butter with oil in heavy large skillet over medium-high heat. Add shallot to same skillet and sauté until tender, about 3 minutes. Pour in Madeira and bring to boil, stirring to scrape up any browned bits. Add cream; boil until sauce thickens slightly, about 2 minutes. Stir in paste and chopped hazelnuts. Season sauce with salt and pepper.