Soup - Zuppa di Fungi
recipe comes from Chef Jonathan Arthur of Italy
with Relish (Italian cooking holidays)
have always seemed to find myself by accident or design,
in a kitchen. As the youngest child of a farming family
in Cornwall I was always the one helping my mother make
butter, bread and of course pasties. As a teenager in
school we were allowed to chose between metalwork or
domestic science, as the former was taught by a notorious
sadist and the latter was full of girls and I was the
only boy in the cooking class" - Italy
with Relish web site
variation on the theme of "Pasta Fagiole"
or "Pasta Fazul" as the Dean Martin song has
it. (You need a big sauce pan) I invented it for a group
from the Chinese consulate, being told that both they
and their host, an Italian industrialist could not eat
cheese but loved pasta and mushrooms. It is now a favourite
amongst our friends.
tagliatelle (also known as fettuccine)
30g dried porcini mushrooms
1/2 tin borlotti beans (haricot or red kidney beans
500g of fresh mushrooms, oyster for instance.
1 stick of celery
the dried porcini in 1/4 litre of tepid water for
about half an hour while you get on with the rest.
chop the onion, carrot and celery and brown slowly
in olive oil, slice and add the mushrooms, sauté
When cooked add 2 litres of water (stock can be added)
and bring to the boil. At this point you can either
mash up the beans and add to the mix, or if you have
an immersion blender just throw them and give the
mix a 30 second belt with the blender.
now the dried porcini should be re-hydrated so take
them out and add them to the soup and carefully pour
in the water they have been soaking in, being careful
not to add the last bit of liquid in the bowl as there
will be bits of sand and grit at the bottom.
salt and pepper to taste and boil for at least half
minutes before serving crunch the tagliatelli up in
your hands to make pieces no longer that an inch then
boil in the soup mix, garnish with chopped parsley.