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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
- 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.
- 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 4 servings | |
| Calories 60 | |
| Calories from Fat 60 | 100% |
| Total Fat 6.76g | 8% |
| Saturated Fat 0.94g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 1mg | 0% |
| Total Carbs 0.08g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.01g | 0% |
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