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Olive Garden Fettuccine Assortito
1 C. green bell peppers, julienne
1 C. red bell pepper, julienne
1 3/4 C. broccoli florets, cut small
1 C. zucchini, sliced 1/4" then cut in half
1 C. yellow squash, sliced 1/4", then cut in half
1 C. carrots, cut matchstick, 1/8" x 1 1/2"
1 lb. fresh fettuccine pasta or 12 oz. dried pasta
3 C. Fontina cheese sauce (recipe follows)
3 T. butter or margarine
3 T. pure olive oil
1 3/4 C. ham, julienne
Wash vegetables and drain. Peel carrots. Cut vegetables and ham.
Prepare Fontina cheese sauce as follows:
In heavy non-aluminum pot, melt 6 tablespoon of butter, add 6 tablespoons of
all-purpose flour and cook on moderate heat for two minutes, stirring constantly
with a wire whisk. Add 3 cups of homogenized milk and bring just barely to the
boiling point. Turn off the heat and add 6 ounces of shredded Fontiana cheese
and blend into the got milk. Adjust salt and pepper to taste.
Add the butter or margarine and put olive oil to a large heavy skillet over
medium heat and saute the vegetables and ham together until crisp tender. Stir
frequently. While the vegetables/ham medley is saut�ing, cook fresh fettuccine
for 3 1/2 minutes in rapidly boiling water thoroughly.
To serve, blend the vegetables, ham and fettuccine thoroughly, add the hot
Fontina cheese sauce and blend again, to coat all ingredients with sauce. Pass
grated Parmesan cheese at the table.
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