Soup of Romanesco broccoli, pumpkin, mushrooms and fine tagliatelle with Parmigiano Reggiano
Serves 4
250 g Romanesco broccoli
200 g pumpkin
150 g mixed mushrooms
1 small onion
1 l vegetable stock
1 teaspoon tomato paste
1 bay leaf, 1 small bunch of parsley
extra virgin olive oil, salt and pepper
For the pasta dough:
100 g 00 plain flour
30 g grated Parmigiano Reggiano
50 ml water
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Mix the flour with Parmigiano Reggiano and water to obtain a firm and elastic dough.
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Leave to rest, covered, for about 30 minutes.
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Clean the vegetables, cut the broccoli florets and dice the pumpkin.
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Clean the mushrooms and cut into pieces.
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Finely slice the onion, sweat it in a dribble of oil, add the mushrooms and allow them to gain flavour for some minutes; then add the vegetables, the tomato paste, the bay leaf and the hot stock.
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Cook lid-on for 15 minutes.
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Roll out the dough to thin strips of about 15cm length and cut out Tagliatelle.
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Adjust the soup flavour, add Tagliatelle and let them cook for 3-4 minutes.
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Serve with a sprinkle of chopped parsley.