A Failure and a Winner

 

This is the Failure

Lobsters waiting for their ultimate use

This is the winner

We had a mixed success on this meal. We didn't like the Minestrone O Zuppa. It was way to intense for us. The soup was very thick and the taste was too strong for us.

On the other hand, Lobster Risotto is a fabulous dish. We love it! We quickly bailed on the soup and dove into the Risotto. I don't even think you could get Risotto this good in a restaurant! You can get the recipe from our blog of: May 2, 2015. Click the date to get the recipe. 

Minestrone O Zuppa

Di Funghi Alla Contadina

Tuscan Wild Mushroom Minestrone or Soup

Bugialli on Pasta

 

From Tuscany

Serves 10 To 12

 

For The Minestrone:

 

1½    ounces dried porcini mushrooms

6       cups lukewarm water

Coarse-grained salt

1½    pounds potatoes (not new potatoes)

4       ounces prosciutto or pancetta, in one piece

¼      cup olive oil

3       large cloves garlic,peeled and finely chopped

Salt and freshly ground black pepper

2       tablespoons tomato paste

 

For The Pasta:

2       cups unbleached all-purpose flour

3       extra-large eggs

Pinch of salt

 

For The Zuppa:

2       cups homemade croutons, fried or

 

This wonderful mushroom dish made with fresh pasta is Minestrone o zuppa di funghi alla contadina, though it is not a true minestrone because it has no beans. The soup is thickened instead with riced potatoes.

Soak the mushrooms in the lukewarm water for 30 minutes. Mean-while, bring a medium-sized pot of cold water to a boil, add coarse salt to taste, then add the potatoes and cook until very soft, for 30 to 45 minutes depending on size. Drain the mushrooms, saving the soaking water. Clean the mushrooms well, removing all the sand attached to the stems. Strain the soaking water by passing it several times through layers of paper towels.

Cut the prosciutto or pancetta into small pieces. Heat the oil in a medium-sized stockpot over low heat, and when the oil is warm, add prosciutto or pancetta and garlic, then sauté for 5 minutes.

Pour in the mushroom water and enough additional cold broth to total 3 quarts liquid; bring to a boil and simmer, uncovered, for 30 minutes.

Meanwhile, peel the potatoes and pass them throuch a food mill, using the disc with smallest holes (rather than a potato ricer), into a small bowl. Add the mushrooms to the stockpot and simmer for another 30 minutes, tasting for salt and pepper. Add the potatoes and stir well with a wooden spoon to dissolve them completely in the broth. Put in the tomato paste and simmer for 39 minutes, tasting again for salt and pepper.

If using fresh pasta, prepare it with the ingredients and quantities listed. When the broth is ready, add the pasta and cook for 1 to 3 minutes depending on dryness. With the addition of the pasta the soup is a minestrone.

If using croutons, ladle the soup into individual bowls and place the croutons on top. When croutons are added instead of pasta you have a zuppa.