tortellini with porcini broth
- 1 tablespoon extra virgin olive oil
- 4 cloves garlic, thinly sliced
- ¼ cup (20g) dried porcini mushrooms
- 3 cups (750ml) water
- cracked black pepper
- 500g tortellini (see cook’s note+)
- ½ cup chervil leaves
- finely grated parmesan, to serve
- truffle oil, to serve (optional)
- Heat the oil in a medium saucepan over medium heat.
- Add the garlic and cook for 1 minute or until golden. Add the mushrooms, water and pepper, bring to a boil and cook for 8 minutes.
- While the porcini broth is cooking, cook the pasta in a large saucepan of salted boiling water for 3 minutes or until al dente. Drain. Divide the pasta between bowls and top with the broth, chervil, parmesan and truffle oil (if using) to serve. Serves 4
+ Photography: Chris Court
+ You can use any type of tortellini you’d like, cooked to packet instructions.
© DONNA HAY GROUP
