Soup for the soul: Zuppa Di Funghi Mushroom Soup
Ask any food connoisseur in Hyderabad and they will tell you that your hunt for home-style cooked Italian dishes ends at Tre-Forni Bar & Restaurant. Regulars at this fine-dining eatery in Park Hyatt Hyderabad are sure to know Chef De Cuisine Daniele Macioce, the man behind the delicious Italian fare. A specialist in homemade pasta, risotto and ravioli, the 34-year-old first started cooking at the age of 15. The Cremona-born chef shares, “Over the years, I’ve learnt that some dishes are enjoyable if authentic. So, I stick to original recipes but give them a modern presentation.”
Zuppa Di Funghi Mushroom Soup
Mushroom 600 gm | Dry porcini 10 gm | Chopped onion 50 gm | Chopped garlic 10 gm | Butter 50 gm | Virgin olive oil 20 ml | Vegetables stock 1l | Chopped rosemary 5 gm | Chopped thyme 5 gm | White wine 10 ml | Salt for taste | Black pepper for taste | Truffle oil | Bread croutons for taste
■ Cut the bottom mushroom into slices.
■ Sauté onion and garlic in olive oil and butter.
■ Add the bottom mushroom and herbs to it.
■ Sauté the mushroom till it gets dry (save some mushroom to use as decoration) and add the porcini pre-soaked in hot water.
■ Add white wine. Once alcohol evaporates, add porcini water and vegetable stock.
■ As per taste, add salt and pepper.
■ Cook for about an hour and cook it to a fine and smooth paste.