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Cappelletti: Porcini and Cream
Cappelletti con Porcini e Panna
- Serves
4
as a starter - Difficulty
Easy
By Caz Hildebrand and Jacob Kenedy
Published 2010
This recipe calls for generous quantities of expensive or rich ingredients — such as might grace the table of the cardinal whose hat inspired the shape of the pasta. If your pocket or diet don’t allow such excess, the quantities of any or all of the mushroom, butter and cream can be halved. But here is the real deal.
Ingredients
Method
Use a sharp knife to pare the dark skin from the mushroom stalks, leaving them pearly white, and a damp cloth to clean the caps if soiled. Slice the mushrooms 5mm thick.
Neither the fresh pasta nor the sauce will take very long – put the pasta into the water at the same time as the mushrooms go into the butter, which has just started to foam over a medium-high heat. Cook the mushrooms,