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Fettuccini Portofino Ambrosino
Recipe By : Catering Site
Serving Size : 1 Preparation Time :0:00
Categories : To Post
Amount Measure Ingredient -- Preparation Method
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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
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