Zuppa di funghi e castagne
Ingredients 4 persons
Olive oil
1 chopped shallot or small onion
1 grated winter carrot
2 stalks of chopped celery
1 teaspoon chili flakes
400 grams of mushrooms (+ funghi porcini)
100 grams of cleaned chestnuts
1 litre vegetable stock
3 litre pan and hand blender
🕐 15🔪30🍳 👩🏼🍳👩🏼🍳
1. Fix the vegetable stock.
2. Put the olive oil in a pan and put it on low heat. Add the chilli flakes, grated carrot and celery to the oil and fry gently.
3. When the vegetables have browned a little, add the finely chopped mushrooms. The soup is given extra flavour with cep mushrooms (funghi porcini).
4. Pour the stock into the vegetables and mushrooms. Stir well and leave to cook for 15-20 minutes.
5. With a large ladle, remove three-four scoops of soup from the pan and put them in the mixing bowl. Add 75 grams of the chestnuts and mash everything with the hand blender. Pour that mixture back into the pan with the rest of the soup.
6. Add the last whole chestnuts to the pan.
👉🏽 Snijd van een rustiek brood een aantal heel dunne, bijna doorzichtige plakken. Rooster die kort in een koekenpan en geef deze erbij.
Nice to know
Mushroom and chestnut soup is part of the culinary tradition of Monte Amiata in Tuscany. The area is known for its many chestnut trees, and beautiful specimens of ceps are found in season around the Monte Amiata. Other mushrooms can also be found. This dish represents the culinary soul of the area.
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