Soup of Romanesco broccoli, pumpkin, mushrooms and fine tagliatelle with Parmigiano Reggiano
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
Mix the flour with Parmigiano Reggiano and water to obtain a firm and elastic dough.
Leave to rest, covered, for about 30 minutes.
Clean the vegetables, cut the broccoli florets and dice the pumpkin.
Clean the mushrooms and cut into pieces.
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.
Cook lid-on for 15 minutes.
Roll out the dough to thin strips of about 15cm length and cut out Tagliatelle.
Adjust the soup flavour, add Tagliatelle and let them cook for 3-4 minutes.
Serve with a sprinkle of chopped parsley.