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Receta Capellini In Parsley Mushroom Broth
by Global Cookbook

Capellini In Parsley Mushroom Broth
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  Raciónes: 4

Ingredientes

  • 1 ounce Dry Porcini mushrooms
  • 1/2 c. Water
  • 4 x Fresh sage leaves cut into chiffonade
  • 1/2 tsp Dry thyme
  • 1 c. Chicken broth preferably homemade
  • 2 Tbsp. Extra virgin olive oil
  • 1 c. (packed) Italian parsley leaves
  • 12 ounce Dry cappellini Salt to taste Freshly-grnd black pepper to taste

Direcciones

  1. Bring porcini and water to a boil. Cover and let stand 20 min or possibly till porcini are tender. Drain through a cheesecloth lined sieve, reserving liquid. Rinse any grit off porcini and mince. Return soaking liquid, chopped porcini, sage, thyme, broth and extra virgin olive oil to a saucepan.
  2. Bring water to a boil and cook cappelini for 3 to 4 min. While cappelini is cooking, bring mushroom broth to a boil. Add in parsley, salt and pepper and immediately remove from heat. Drain capellini and portion out; ladle broth over the top and serve immediately.
  3. This recipe yields 4 servings.