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Capelli D’Angelo Con Salsa Di Funghi Porcini [Angel Hair Pasta with Porcini Mushroom Sauce]
Serves 6-8 Preparation time: 1-1/2 hour
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Angel Hair Pasta
1-7/8 cup all-purpose flour
1-8 cup semolina flour
2 eggs
1 tsp salt
1 tbsp oil
1/8 to 1/4 cup water
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1. Place flours, eggs, salt and oil in food processor and mix.
2. Add enough water to bind the pasta.
3. Using a pasta machine, roll the pasta to the number 5.
4. Cut the pasta using the small cutter.
5. Place pasta on floured sheet pans lined with parchment paper.
Sauce
3/4 cup dried porcini mushrooms
1 cup boiling water
3 tbsp oil
4 cloves garlic, chopped
3 bay leaves, whole
1/4 lb fresh mushrooms, sliced
1 cup heavy cream
1/2 cup chicken stock
1. Place the dried porcini mushrooms in 1 cup boiling water and set aside for 30 minutes.
2. Heat the oil. Saute the garlic, onion and celery until translucent.
3. Add the chicken stock and bay leaves.
4. Add the fresh mushrooms. Simmer for a few minutes. The mushrooms should be cooked but “al dente”
5. Drain the liquid from the dried mushrooms and reserve it.
6. Slice the dried mushrooms and add to the chicken stock.
7. Add the reserved mushroom liquid to the chicken stock.
8. Add the heavy cream to the chicken stock. Simmer for about 20 minutes.
9. Remove the bay leaves. Season with salt and white pepper.
Assembly
Boil the pasta. Drain the pasta and place in a bowl. Add 1/4 cup butter, cut into pieces.
Pour the mushroom sauce over the pasta and toss. Season with salt and pepper.
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