Pasta and potatoes flavored with porcini mushrooms
A simple soup, poor but rich in flavor and nutritional quality. The pasta and potato soup is typical of many Italian regions, we present here the typical version of Lazio but enriched with the scent of porcini mushrooms.
recipe given by our chef at .
4-5 medium sized potatoes
200 g short pasta format
1/2 stalk of celery
50 g of bacon
10 g of dried porcini mushrooms
Extra virgin olive oil (5 tablespoons)
grated pecorino cheese
These ingredients are able to feed: 4persons
- This course is: Primo
- Difficult to prepare: FACILE
- is a typical course made in: LAZIO
- You should drink:
- The time to prepare this course is: , and cooking time is:
I tell you an Italian recipe, offers this traditional soup, pasta and potatoes, but enriched with the scent and flavor of the porcini mushrooms. To prepare the pasta and potatoes you have to start doing a typical soffritto with olive oil, onion, carrot and celery all finely chopped. To the mixture, add the bacon cut into small pieces larger or smaller (depending on your taste ...).
When the sauce with bacon, prepared over a low flamewill be ready (onion and bacon fat will become transparent) add the potatoes peeled and cut into cubes. Stir to homogenize the mixture and cover it all with water, then cook slowly if necessary adding a ladle of hot water. Halfway through cooking the potatoes, add the porcini mushrooms previously soaked in warm water and cut into small pieces. When the potatoes are almost cooked, add salt and place the dough, making sure that the liquid is sufficient for its cooking, in the case add a bit of hot water. Bring to cooking, arriving at the density that you prefer. Serve with a bit of freshly ground pepper and a handful of grated pecorino cheese.