* Exported from MasterCook *
Red Wine Porcini Broth
Recipe By :Chef/Owner Ana Sortun of Oleana, Cambridge, MA
Serving Size : 7 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup dried porcini -- soaked in hot water for 20 minutes and drained
1 leek -- white part only, sliced
2 cups red wine
2 cloves chopped garlic
1 cup crushed canned tomatoes -- or 1 cup fresh plum tomatoes; peeled, seeded and roughly chopped
2 cups water -- r or vegetable broth
4 Tablespoon butter
1/2 head lettuce -- or escarole, washed and roughly cut
Place porcini, leeks and red wine in a sauce pan and simmer until mixture
is reduced to a glaze.
The wine will be thick and syrupy. Add garlic, tomato and water to red
wine mixture and continue to simmer another 20 minutes or so until broth
reduces by half. Stir in lettuce or escarole and continue to cook until
the lettuce becomes soft and tender. Season with salt and pepper to taste
and whisk in butter.
Yield: 6 to 8 servings
Cuisine:
"Mediterranean"
Source:
"James Beard Foundation, Greens TAPAS CHALLENGE r e c i p e s"
S(Formatted by Chupa Babi in MC):
"June 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 135 Calories; 7g Fat (62.5%
calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 18mg
Cholesterol; 162mg Sodium. Exchanges: 1 1/2 Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 4544 0 0 0 0 0 0 0
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