| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | 1 | Servings | |
INGREDIENTS
| 1 | oz | Dried Porcini mushrooms |
| 1/2 | c | Water |
| 4 | Fresh sage leaves; cut into chiffonade | |
| 1/2 | ts | Dried thyme |
| 1 | c | Chicken broth; preferably homemade |
| 2 | tb | Olive oil |
| 1 | c | Italian parsley leaves; (packed) |
| 12 | oz | Dry cappellini |
| Salt and freshly ground pepper |
INSTRUCTIONS
Bring porcini and water to a boil. Cover and let stand 20 minutes or until porcini are tender. Drain through a cheesecloth lined sieve, reserving liquid. Rinse any grit off porcini and mince. Return soaking liquid, minced porcini, sage, thyme, broth and olive oil to a saucepan. Bring water to a boil and cook cappelini for 3 to 4 minutes. While cappelini is cooking, bring mushroom broth to a boil. Add parsley, salt and pepper and immediately remove from heat. Drain capellini and portion out; ladle broth over the top and serve immediately. Yield: 4 servings Posted to recipelu-digest Volume 01 Number 577 by molony <molony@scsn.net> on Jan 22, 1998
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