Side Pannel
Fettuccini Portofino Ambrosino
Fettuccini Portofino Ambrosino
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta
Ingredients List
- 5 oz Egg fettuccini
- 5 oz Spinach fettuccini
- 1/4 lb Butter
- 1 pt Whipping cream
- 3 tb Chicken stock; plus more as
- -needed
- Salt and freshly ground
- -pepper to taste
- 1/4 c Parmesan cheese
- 6 Medium-size mushrooms;
- -halved
- 1 c 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
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
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