| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Meats, Grains | Italian | Pasta | 6 | Servings |
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) |
INSTRUCTIONS
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>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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