Soup for the soul: Zuppa Di Funghi Mushroom Soup
Chef Daniele Macioce of Park Hyatt Hyderabad shares his recipe of 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.