Herbed Cordoncini
- 1/2 ounce dried porcini (boletus) mushrooms
- 2 pounds Idaho baking potatoes
- 2 teaspoons salt
- Fresh herbs, leaves only and loosely packed: 1/2 cup parsley; 1/3 cup basil; 1/4 cup oregano; 1/4 cup mint; 1/4 cup rosemary; 2 tablespoons sage; 1 tablespoon thyme
- 3 cloves garlic, peeled, with central stem removed
- 4 tablespoons butter
- 1 tablespoon minced shallots
- 1 teaspoon white pepper
- 2 cups all-purpose flour
- 3/4 cup grated Parmigiano-Reggiano cheese
- 3 egg yolks, lightly beaten
- Corn starch or potato starch for dusting
- Melted butter and freshly grated cheese, to taste
- Soak the porcini in warm water to cover for five to 10 minutes.
- In a pot, cover the washed but unpeeled potatoes in cold water and add one teaspoon of the salt.
- Boil for 30 to 45 minutes, until the potatoes are quite soft.
- As soon as they are done, drain and peel them and force them through a ricer or sieve while still hot.
- Set the potatoes on a plate or baking sheet to cool completely.
- While the potatoes are boiling, chop together the herbs and garlic until they are finely minced.
- There should be half a cup to a cup.
- Drain the porcini, reserving the liquid for another use, if desired.
- Rinse the pieces lightly until no dirt remains.
- Chop the mushrooms finely.
- In a frying pan, melt the butter.
- Add the shallots and sautee for one minute or until translucent.
- Add the porcini and sautee until soft, about two or three minutes.
- Turn off the heat and stir in the herbs.
- Allow the mixture to cool.
- When the potatoes are cool, place them on a clean counter or board and spread out into a layer about half-an-inch thick.
- Separate them with the fingertips; they should be floury and dry, with no large clumps.
- Sprinkle with the other teaspoon of salt, the white pepper, flour and cheese.
- Mix with fingertips, without kneading, keeping the mixture powdery.
- Spread the herb mixture and egg yolks evenly over the potatoes.
- Knead to mix all ingredients, applying as little pressure as possible to avoid a gummy texture when cooked.
- Form a rectangle about seven-by-nine inches, and about one-half-inch high.
- Cut the potato dough into one-half-inch strips and roll each strip lightly to form logs.
- Cut the logs into half-inch lengths and roll them lightly in corn starch or potato starch.
- To form cordoncini, cup one hand to make a well and roll the dough with a back and forth motion between the hands into two-inch-long tapered cords.
- Repeat with all the pieces.
- Dust the cordoncini with more starch.
- Cook as soon as possible - the cordoncini will keep soft for several hours - in abundant boiling salted water.
- The cordoncini are done when they float to the surface, in about one or two minutes.
- Lift them out with slotted spoon or strainer.
- Toss with butter and freshly grated cheese and serve.
porcini, baking potatoes, salt, fresh herbs, garlic, butter, shallots, white pepper, flour, cheese, egg yolks, starch, butter
Taken from cooking.nytimes.com/recipes/11510 (may not work)