"Supa stuida"
Pasta&Rice
a couple of hours
24 months
Ingredients
Bread slices (about 1 cm thick)
Hot vegetable soup enriched with sausage minced meat and porcini mushrooms
Grated Parmigiano Reggiano, aged 24 months
Hot bouillon cube broth
Preparation
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.
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.
Consorzio del formaggio Parmigiano Reggiano
Via Kennedy, 18, 42124 - Reggio Emilia - Italia
Tel. +39 0522 307741 - Fax +39 0522 307748
E mail: staff@parmigianoreggiano.it
PEC: consorzio@pec.parmigianoreggiano.it
P. Iva e C. F.: 00621790351
ASSISTENZA CLIENTI SHOP
Tel. +39 0522-122122
customerservice@parmigianoreggiano.it
ASSISTENZA CLIENTI CONCORSO
Tel. +39 379 193 8871
