CAPELLINI (ANGEL HAIR PASTA) WITH WILD MUSHROOMS:
½ lb. capellini or angel hair pasta
¼ oz. each dried porcini mushrooms (ceps) and porcini
½ oz. dried chanterelles mushrooms
sauce:
1 cup veal
stock
¼ cup white
wine
½ cup
whipping cream
salt and
pepper
2 tbsp. butter
2 shallots, chopped
2 leeks, green only, cut into julienne strips
fresh dill for garnish
Soak dried mushrooms in enough warm water to cover for
at least 2 hours. Wash
mushrooms thoroughly to remove grits. Squeeze all the liquid from the mushrooms
and reserve.
Strain the mushroom soaking liquid through a paper coffee
filter into a saucepan. Simmer liquid until reduced by half. Add veal stock and
continue to reduce until liquid is thick enough to thinly coat a spoon.
In another heavy pan, melt butter and sauté shallots
and garlic. Add mushrooms and cook for 1-2 minutes; then transfer mixture to a
large bowl. Heat pan up; then add in white wine to deglaze the pan. When the
wine comes to a boil, return mushroom mixture to pan and simmer at reduced heat
for 15 minutes. Add cream and salt and pepper to taste.
Cook angel hair pasta in a large pot of salted water
until al dente. Drain.
Divide pasta equally between 6 serving plates. Pour
mushroom mixture over each serving to serve, garnished with strips of leeks and
dill.
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