Free Recipe Fettuccini Portofino Ambrosino
Recipe Type: P Recipes
Recipe Preparation: boil
Cooking Ingredients for Fettuccini Portofino Ambrosino Recipe
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)
Fettuccini Portofino Ambrosino Preparation
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 From the <Micro Cookbook Collection of Italian Recipes>.
Cooking Temperature:
Recipe Serves: 6
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