everybody will like it if you happen to add this ingredient

The chilly season brings with it the need for heat and comforting dishes, and who higher than the Emilian chef Daniele Persegani to information us within the preparation of a soup that enchants the palate?

TO It is all the time noon on Rai 1, Persegani gives a scrumptious chestnut and mushroom soupan autumn dish that warms the soul and envelops the home with its intense aromas. This dish, completely different from the extra frequent ones we see made on social media and TVis ideal for the primary cool days, and acquires a particular be aware due to a secret contact that may conquer everybody: the addition of baconcrunchy and attractive for a model that you’ve definitely by no means tasted earlier than.

To make this soup you’ll need:

• 300 g of 00 flour
• 3 eggs
• 180 g of already boiled chestnuts
• 2 recent porcini mushrooms
• 100g of bacon
• Contemporary parsley
• 1 clove of garlic
• Vegetable broth as wanted
• Additional virgin olive oil
• Salt and pepper to style

The autumn soup par excellence is Daniele Persegani’s: the recipe

To begin, reduce the bacon into skinny strips and brown in a pan with a drizzle of additional virgin olive oil till crispy and golden. At this level, add the garlic reduce in half and let it taste for a number of moments. Instantly afterwards, add the beforehand cleaned and thinly sliced ​​porcini mushrooms, adopted by the boiled and crumbled chestnuts. In case you have any superior roasted chestnutsthat is the right time to make use of them, giving the soup an much more intense and genuine taste. Brown the whole lot for a couple of minutes, stirring sometimes in order that the flavors mix completely. Pour the vegetable broth to cowl the components and depart to prepare dinner over medium warmth for a couple of minutes. Add salt solely in direction of the top to maintain the style balanced and never excessively savory.

Whereas the soup is cooking, put together the recent pasta. Combine the flour with the eggs till you acquire a homogeneous combination. Wrap the dough in cling movie and let it relaxation for about 20 minutes. Then roll out the pastry and make skinny maltagliati. Deliver the soup to the boil and add the maltagliati, cooking them for only one minute. This step is essential to conserving the pasta al dente and built-in into the wealthy taste of the soup. Serve the soup piping scorchingwith a drizzle of additional virgin olive oil and a sprinkling of recent chopped parsley. For a country and welcoming presentation, you may serve it in terracotta shards, which can hold the soup heat for longer and provides a particular visible contact to the dish. A real triumph of autumn flavors that may conquer the hearts and palates of all of your visitors.