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Zuppa di funghi e castagne
Ingredientsfor 4 people:
250 g of mushrooms, chestnuts 100g, 100 g of fresh egg rolled out dough, 1 teaspoon thyme leaves, an onion, 2 tablespoons chopped parsley, 1 liter of vegetable broth, a heaping tablespoon of flour, 40g of butter , oil, salt, pepper.
Chop the onion and fry in butter and 3 cucchia oil for about 5 minutes. Cut the mushrooms into small pieces and add them to the onions; sprinkle with flour, stir for a few minutes and pour in the boiling broth. Combine chestnuts, thyme and cook over low heat for 20 minutes. Tagilare sfolgia the dough into small irregular rectangles, cook the pasta in salted water, drain it and add it to the soup. Add the parsley and salt and pepper if necessary.