Ingredients
extra virgin olive oil
butter
shallots, chopped fine
dried porcini mushrooms soaked for 20 and chopped fine (reserve the soaking water)
chicken stock
fresh rosemary
porcini filled Panzerotti
Preparation
Saute shallots in olive oil and butter. Add chopped mushrooms. Saute until the onions begin to brown. Add warm stock a little at time. Adding more when it’s almost gone. Then do the same with the porcini water. Keep adding until the mixture is rich and flavorful. Add milk and cook slowly to reduce. Add a few sprigs fresh rosemary and keep sauce warm until your pasta is cooked. When the pasta is almost finished spoon it into the sauce and let it finish cooking. Remove rosemary before serving. Spoon into bowls and top with grated parmigiano. Garnish with fresh rosemary sprigs.
