Recipe of Fettuccini Portofino Ambrosino - Food Recipes

-- MasterCook Extracted --

Fettuccini Portofino Ambrosino

Recipe By : Catering Site
Serving Size : 1
Preparation Time :0:00
Categories : To Post

Ingredients - Preparation Method:

5 ounces egg fettuccini 5 ounces spinach fettuccini 1/4 pound butter 1 pint whipping cream 3 tablespoons chicken stock -- plus more as needed salt and freshly ground pepper -- to taste 1/4 cup Parmesan cheese 6 medium-size mushrooms -- halved 1 cup coarsely chopped walnuts grated Parmesan cheese -- (optional) 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. Fold 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. Posted To Fabfood August 1998~Busted With 2.0 <melizajane@aol.com> - - - - - - - - - - - - - - - - - -