Porcini Ripieni -- Stuffed Porcini Mushrooms

Sauce

2 ounces dried porcini mushrooms, preferably imported Italian

3 cups lukewarm water

2 large cloves garlic, peeled

15 sprigs Italian parsley, leaves only

4 tablespoons extra virgin olive oil

Stuffing

6 ounces boiled meat, preferably capon or chicken breast, coarsely ground

6 ounces whole milk ricotta

Salt and freshly ground black pepper

5 sprigs Italian parsley, leaves only, finely chopped

2 extra-large eggs, separated

To bake

2 tablespoons unsalted butter, at room temperature

About 4 heaping tablespoons unseasoned very fine bread crumbs, lightly toasted, preferably homemade

Garnishes

Small sprigs of Italian parsley

Parmigiano-Reggiano, optional

Soak the mushrooms lukewarm water for 1 hour. Drain the mushrooms and save the soaking water. Clean the mushrooms to be sure no sand remains attached to the stems, and then coarsely chop them. Pass the soaking water through several layers of paper towels to be sure the water is clear and no sand remains.

Finely chop garlic and parsley all together on a cutting hoard.

Place a medium saucepan with the oil over medium heat and when the oil is warm add the chopped aromatic herbs and lightly sauté for 1 minute. Garlic should be absolutely white in color.

Add the mushrooms, mix very well and cook for 1 minute more. Start adding the reserved soaking water ½ cup at a time, seasoning with salt and pepper.

Cook for 25 minutes, adding more water as needed; by that time mushrooms will be coo­ked and soft with a rather thick sauce. Transfer the mushroom sauce to a crockery or glass bowl and let rest until cooled, about 30 minutes.

Heat the oven to 375 degrees; butter and lightly line with bread crumbs the bottoms and sides of six ramekin molds.

Transfer half the porcini sauce to a larger bowl, and then add the ground boiled meat and the ricot­ta to the bowl. Mix very well, and season with salt and pepper. Add the parsley, then the egg yolks, one at a time, constantly mixing with a wooden spoon; season with salt and pepper.

Beat the egg whites in a copper bowl with a wire whisk until soft peak, then fold them into the mushroom stuf­fing. Pour into each ramekin mold 1/6 of the mixture. Place the molds in a roasting pan lined with two layers of paper towels, then add enough lukewarm water to reach the level of half the height of the molds. Place the roasting pan in the oven and bake for 35 minutes. By that time the "porcini" molds will be quite puffy and the top lightly golden and rather firm to the touch.

Remove from the oven and transfer the molds onto a rack, then use a small plate to unmold them onto a second small plate, then again to the individual dinner plate in order to have the top part up. Serve them warm with a bit of the reheated reserved mushroom sauce and with a small sprig of par­sley. This dish may be served even as a main course.

Serves six.

Academia Barilla, L'Arte Della Gastronomia Italiana