Fettuccini portofino ambrosino

Yield: 6 Servings

Measure Ingredient
5 ounces Egg fettuccini
5 ounces Spinach fettuccini
¼ pounds Butter
1 pint Whipping cream
3 tablespoons Chicken stock; plus more as needed
\N \N Salt and freshly ground pepper to taste
¼ cup Parmesan cheese
6 \N Medium-size mushrooms; halved
1 cup Coarsely chopped walnuts
\N \N Grated Parmesan cheese (optional)

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.



From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .

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