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Soups and Stews | |
| 56 oz beef broth 1 med shallot coarsely chopped 1 oz dried porcini 2-4 cloves garlic minced 1/2 cup white wine 1 pkg aidelles chicken sausage with porcini 2 pkg mushroom ravioli (24 large or 36 medium) pepper and garlic powder to taste olive oil Kale or Spinach or escarole coursely chopped/torn | |
| 1. In a large pot combine 5 cups water, the broth, the wine, shallot, garlic, porcini. Bring to a boil over medium heat. Remove from heat and cover. Let stand at least 30 minutes. Remove porcini and finely chop them. 2. cut sausage on bias. In a fry panadd some olive oil and brown the sausage on both sides. When done set aside. about 15 minutes before you are ready to eat 3. add sausage and porcini to the pot and bring to a boil 4. taste while worming and season (wine, pepper, garlic powder) 5. When it boils, add the ravioli and greens based on the cooking time needed for both (frozen ravioli and Kale will take longer). Serve with parmesan and crusty bread. | |
Good | |
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