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Fettuccini Portofino Ambrosino



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Fettuccini Portofino Ambrosino

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

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

Ingredients:

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)

Serves:

6 Servings

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