| 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
A Message from our Provider:
“You can tell how big a person is by what it takes to discourage him.”