Soup of Romanesco broccoli, pumpkin, mushrooms and fine tagliatelle with Parmigiano Reggiano

  • Difficoltà


  • Stagionatura

    24 months

  • Serves 4
  • 250g Romanesco broccoli
  • 200g pumpkin
  • 150g 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:
  • 100g 00 plain flour
  • 30g grated Parmigiano Reggiano
  • 50ml 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.