Recipe - Fettuccini Portofino Ambrosino

5 ounce Egg fettuccini
5 ounce Spinach fettuccini
One fourth pound Butter
1 pt Whipping cream
3 tablespoon Chicken stock; plus more as
needed
Salt and freshly ground
pepper to taste
One fourth cup Parmesan cheese
6 Mediumsize mushrooms;
halved
1 cup Coarsely chopped walnuts
Grated Parmesan cheese
(optional)

1. Bring a large pot of salted water to a rolling boil. Stir in both types
of noodles and cook al dentetender, 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. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.