"Supa stuida"

Chef Andrea Pesci - Osteria della Stazione di Felino (PR)

  • Difficoltà


  • Stagionatura

    24 months

  • 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

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.