Fettuccini portofino ambrosino
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | ounces | Egg fettuccini |
| 5 | ounces | Spinach fettuccini |
| ¼ | pounds | Butter |
| 1 | pint | Whipping cream |
| 3 | tablespoons | Chicken stock; plus more as needed |
| Salt and freshly ground pepper to taste | ||
| ¼ | cup | Parmesan cheese |
| 6 | Medium-size mushrooms; halved | |
| 1 | cup | Coarsely chopped walnuts |
| Grated Parmesan cheese (optional) | ||
Directions
1. Bring a large pot of salted water to a rolling boil. Stir in both types of noodles and cook al dente-tender, but with a faint crispness in the center. Drain.
2. Melt the butter in a saucepan and add the cream. Heat to a simmer without allowing to boil.
3. Stir in the chicken stock, salt, and pepper. Add the drained noodles and mix well.
4. Reduce the heat. Folding in the cheese;continue folding until the sauce begins to thicken. If the sauce becomes too thick, add a little more chicken stock.
5. Stir in the mushroom halves. 6. Turn out onto warmed plates. Sprinkle with the walnuts. Add a twist of pepper over each portion. Top with grated cheese if desired. This dish should be served immediately to prevent coagulation of the sauce.
AMBROSINO'S
NORTH SCOTTSDALE RD., SCOTTSDALE WINE: AMARONE
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .