| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
|
3 |
Servings |
INGREDIENTS
| 1/2 |
oz |
Porcini Mushrooms, Dried |
| 1 |
|
Clove Garlic |
| 2 |
T |
Sweet Butter |
| 1 |
T |
Tarragon, Chopped |
| 1 |
T |
Italian Parsley Leaves |
|
|
Chopped |
| 1 |
c |
Broccoli Florets, Blanched & |
|
|
Separated From Their |
|
|
Stems |
|
|
Coarse Salt |
|
|
Pepper, Ground |
| 12 |
oz |
Fettucine |
| 4 |
qt |
BOILING Water |
|
|
Coarse Salt |
|
|
Butter |
|
|
Parmesan, Grated |
INSTRUCTIONS
Soak the mushrooms in water to cover for 15 minutes. Saute the garlic
in the butter in a large frying pan. Add the tarragon, parsley,
broccoli and mushrooms. Saute for 10 minutes. Season to taste with
salt and pepper. Add salt to the boiling water. Cook the fettucine in
the salted boiling water until al dente. Drain. Transfer to a serving
bowl. Add a large gob of butter. Add the broccoli mixture. Toss. Pass
the cheese separately. Posted to EAT-L Digest 08 Apr 97 by Joel
Ehrlich <Joel.Ehrlich@SALATA.COM> on Apr 8, 1997
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