Arugula Pasta Salad with Wild Mushrooms
1 ounce dried porcini mushrooms
kosher salt
1 pound orecchiette (ear-shaped) pasta or other short pasta
2 bunches arugula
1 1/2 tablespoons extra-virgin olive oil
2 tablespoons dry white wine
1 tablespoon balsamic vinegar
2 tablespoons minced shallots
freshly ground black pepper to taste
2 ounces prosciutto
2 ounces low-fat goat cheese, crumbled
Put mushrooms in a small bowl with 1cup hot water for 30 minutes.
Drain through a cheesecloth, reserving liquid.
Chop coarsely or cut into thin strips.
Meanwhile, bring 4 quarts of water and 1 teaspoon salt to boil on the stove for
pasta.
Cook orecchiette until just tender, about 10 minutes. Drain.
While pasta cooks, trim roots from arugula, wash in lots of cool water, and
drain.
Cut crosswise into 1/2 -inch-wide strips. Put arugula in a large mixing bowl.
In a small bowl, combine oil, wine, vinegar, shallots, salt, pepper, and 1/4
cup of reserved mushroom liquid (save the leftover liquid for soups or stocks).
Stack slices of prosciutto and cut crosswise into thin strips.
Add cooked pasta to arugula along with prosciutto, cheese, and reserved
porcini.
Add dressing and toss.
Makes 4 servings.
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