Text 2287, 94 rader
Skriven 2010-10-02 05:51:00 av Dave Drum (1:124/311)
Ärende: SF Gate 631
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mushroom Minestrone W/Beans & Ditalini
 Categories: Soups, Pasta, Mushrooms, Beans
      Yield: 4 servings
 
    1/2 oz Dried mushrooms
      1 c  Boiling hot water
    1/2 c  Ditalini
           +=OR=+
      2 oz Tiny soup pasta
      1 tb Olive oil
    1/2 ts Fresh chopped rosemary or
           - thyme
           +=OR=+
    1/4 ts Dried rosemary or thyme
    1/2    Onion; fine dice
      1    Carrot; peeled, fine dice
    1/2 lb Fresh mushrooms; trimmed,
           - quartered
    1/2 c  Canned diced tomatoes;
           - drained
      2 c  Chicken broth
           +=DILUTED WITH=+
      2 c  Water
           +=OR=+
      4 c  Homemade stock
      1 c  Cooked cannellini beans
           Kosher salt & ground pepper
           Grated Parmesan cheese;
           - garnish
           Extra virgin olive oil to
           - drizzle
 
  By Tara Duggan, Chronicle Contributor
  
  The Mushroom Minestrone with Beans & Ditalini could come out
  of a grandmother's kitchen, if that grandmother is Italian,
  though this vegetarian version has a few modern twists.
  Traditional minestrone tends to have a large variety of
  vegetables and takes awhile to cook. To speed it up, I used
  finely diced carrots and onion sauteed with fresh mushrooms,
  and added dried mushrooms and their soaking liquid to give
  depth to store-bought broth.
  
  At around 45 minutes preparation time, it's quick enough for
  weeknights, but still something you might turn to on a
  Sunday.
  
  Soak the dried mushrooms in the boiling water for 20
  minutes. Remove from the liquid, squeeze dry and chop.
  Strain the mushroom liquid through a coffee filter to remove
  grit. Reserve the mushroom liquid.
  
  While the mushrooms are soaking, cook the ditalini in a
  
  small pot of salted water according to package instructions.
  
  Heat the olive oil in a stockpot over medium-high heat and
  add the rosemary, onion, carrot and mushrooms. Stir
  frequently until the vegetables are softened, about 3
  minutes. Add tomatoes, reduce heat and cook until onions and
  carrots are mostly tender, 8 minutes.
  
  Add the broth (and water, if using), beans, and reserved
  rehydrated mushrooms and mushroom liquid. Season to taste
  with salt (1- 1 1/2 teaspoons if using canned broth) and
  pepper, bring to a simmer and cook for 10 minutes.
  
  Add cooked pasta, return to a simmer, then adjust seasoning.
  
  Serve in bowls with grated Parmesan and a drizzle of olive
  oil.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 18 March 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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