Recipes | Itallian Fettuccine Soup Recipes

Italian Fettuccine Soup

Ingredients for the Culinary School Italian Fettuccine Soup Recipes by Mix'n Match Menus

Serves 6

• 3 cups / 750 ml / 1 1/4 pt water
  
• 3 cloves garlic, crushed
  
• 440 g / 14 oz canned tomatoes, undrained and mashed
  
• 1 cup / 250 ml / 8 fl oz chicken stock
  
• 375 g / 12 oz fresh fettuccine
  
• 2 tablespoons chopped fresh basil
  
• 125 g / 4 oz fresh Parmesan cheese, grated
  

Culinary School Cooking Style Recipes

• 1) Heat 1/4 cup / 60 ml / 2 fl oz water in saucepan over a medium heat. Add garlic. Cook stirring, for 3 - 4 minutes or until water evaporates.
• 2) Add tomatoes, stock and remaining water. Bring to the boil. Add fettuccine. Boil for 5 - 6 minutes or until fettuccine is tender.
• 3) Remove from heat. Stir in half the basil and half he Parmesan cheese. To serve, ladle into soup bowls, sprinkle with remaining basil and Parmesan cheese.
  

Culinary School Recipe Best combination

Appetizer: Italian Fettuccine Soup
Main Dish: Salad Nicoise
Dessert: Chocolate Roll


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