| Fettuccini Portofino Ambrosino
5 ounces of egg fettuccini
5 ounces of spinach fettuccini
1/4 pound of butter
1 pint of whipping cream
3 tablespoons of Chicken stock + more as needed
Salt and freshly ground pepper
1/4 cup of parmesan cheese
6 Medium-size mushrooms
1 cup of coarsely chopped walnuts
Grated Parmesan cheese |
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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. Melt the butter in a saucepan and add the cream. Heat to a simmer without allowing to boil. Stir in the chicken stock, salt, and pepper. Add the drained noodles and mix well. 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. Stir in the mushroom halves. 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. AMBROSINOS NORTH SCOTTSDALE RD., SCOTTSDALE WINE: AMARONE From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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