*  Exported from  MasterCook  *

                     Fettuccini Portofino Ambrosino

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

 Amount  Measure       Ingredient -- 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 <[email protected]>


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