Instructions:
4th Street Grille Fettuccine with Portobella Mushrooms and Halloumi Cheese
4th Street Grille Fettuccine with Portobella Mushrooms and Halloumi Cheese
Source: Mike Campo - 4th Street Grille, Sacramento, California
1 pound De Cecco Fettuccini
7 to 8 ounces pieces of cheese (Taylor's Market)
2 medium size Portobella Mushrooms (julienned)
2 vine ripened tomatoes (peeled and seeded,
cut into 1/4-inch dice)
1 bunch of spinach - picked and cleaned and cut
leaves in half
1 bunch of scallions, cut in a 45 degree angle
1/2 bunch of basil, picked and julienned
2 tablespoons chopped garlic
3 tablespoons unsalted butter
1/4 cup toasted pine nuts
1/2 cup white wine
7 to 8 ounces pieces of cheese (Taylor's Market)
2 medium size Portobella Mushrooms (julienned)
2 vine ripened tomatoes (peeled and seeded,
cut into 1/4-inch dice)
1 bunch of spinach - picked and cleaned and cut
leaves in half
1 bunch of scallions, cut in a 45 degree angle
1/2 bunch of basil, picked and julienned
2 tablespoons chopped garlic
3 tablespoons unsalted butter
1/4 cup toasted pine nuts
1/2 cup white wine
First boil water and add the fettuccini.
Heat a large saut
