| 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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