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Chickpea and Porcini Mushroom Soup - tuscany - grosseto
Chickpea and Porcini Mushroom Soup
Luciano Momini, the chef of Roccalbegna that in the Seventies, put on the table, the champions of the Inter of Mazzola and Facchetti (a sign that a good kitchen leads to good football), and from 1980 it carried the Saint Hole Lorenzo into the optimal restaurants of this province. It introduces a famous recipe in the great maremmane soup family : it has married the chickpea to the porcini mushroom.
You will say "the wait will give you what you wanted". But the history of the traditional gastronomy has made small steps ahead. Chickpeas and porcini mushrooms together are a great combination, Luciano Momini gives us this wonderful thick soup, full of great flavour.
Ingredients for 4 people
300g of boiled chickpeas
300g of fresh porcini mushrooms
1 litre of meat stock
2,5 decilitre of white wine
1 decilitre of olive oil
4 tomatoes
1 small onion
2 cloves of garlic
1 stick of celery
1 sprig of parsley
oregano
some garnish
salt and pepper
Finely chop the garlic, onion, celery and parsley. Add the oil. Add the chopped muchrooms and the chickpeas.Leave them to cook for a few minutes. Add salt and pepper. Bath it in the white wine and wait for it to evaporate. Pour in the meat stock, tomatoes (without seeds and cut julienne) and a little garnish. Leave it to boil slowly for 15 minutes. Serve with some toasted Tuscan bread and garnish.
Recipes kindly supplied by Il Tirreno
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