Capellini in Parsley Mushroom Broth (Michele Urvater) |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 -ounce dried porcini mushrooms |
1/2 cup water |
4 fresh sage leaves, cut into chiffonade |
1/2 teaspoon dried thyme |
1 cup chicken broth, preferably homemade |
2 tablespoons olive oil |
1 cup italian parsley leaves (packed) |
12 ounces dry capellini |
salt and freshly ground pepper |
Directions:
1. 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 capellini for 3 to 4 minutes. While capellini 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.
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