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             Home > Recipes > "Supa stuida" 
            "Supa stuida"

            "Supa stuida"

            course
            CoursePasta&Rice
            time2
            TimeA couple of hours
            Ingredients
            line

            Bread slices (about 1 cm thick)

            line

            Hot vegetable soup enriched with sausage minced meat and porcini mushrooms

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            Grated Parmigiano Reggiano, aged 24 months

            line

            Hot bouillon cube broth

            Prepare this recipe with
            24 months maturation
            slice
            Preparation

            1. Soften porcini mushrooms in cold water (squeezing them and changing water a few times). Keep the water. Prepare or preheat vegetable soup. Sauté the sausage and then add mushrooms and some mushrooms water. Add all these ingredients to the vegetable soup.

            2. Slice bread. Alternate bread slices, hot soup and Parmigiano Reggiano in the same way you would when making lasagna. Lastly, pour the hot bouillon cube broth over the dish and leave to rest for 10 minutes to allow bread slices to absorb the broth. Oven cook at 200°C for 20 minutes.

            Recipe by Andrea Pesci
            Complete your menu
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            A few minutes
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            maturation
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            A couple of hours
            courseMain course

            Cauliflower cheese pie

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            courseDessert

            Parmigiano Reggiano mousse with honey and lavender