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Mushroom and Chestnut Cream Soup

ingredients for 4 people 750g mixed mushrooms. 150g chestnut purée. 1 onion. 1/2 leek (white part only). 1 potato (about 120g). 1 liter vegetable or chicken stock. 80cc extra virgin olive oil. salt. freshly ground black pepper.   preparation Wash the chestnuts and with a sharp knife, make a cut in each one — don't cut too deep or they'll split, you just need to pierce through the outer shell. Bring a pot of water to a boil and add the chestnuts, letting them bubble away for 5 to 8 minutes. Being careful not to burn your fingers, peel them one by one with a knife. The outer skin comes off easily enough; the inner skin, well, if your chestnuts are fresh and good quality, that'll take a bit more patience, but they turn out beautifully... Now they're ready to freeze, preserve in syrup, or in this case, turn into purée . Simmer them with a bit of water until they're completely soft, then blend them smooth. Fry the mushrooms in a deep pan wi...

Meatballs with Mushrooms, Artichoke and Rancio Wine




ingredients

for 4 people
  • 16 to 20 meatballs.
  • 300g white mushrooms.
  • 300g brown mushrooms.
  • 4 fresh artichokes.
  • 12 garlic cloves.
  • 150cc rancio wine.
  • 300cc vegetable stock (or water).
  • salt.
  • 100cc extra virgin olive oil.

for the meatballs:

  • 600g ground pork.
  • 1 garlic clove.
  • chopped parsley.
  • 50g bread crumb.
  • 150cc milk.
  • 1 whole egg.
  • flour for coating.
  • salt.
  • freshly ground black pepper (optional).
  • extra virgin olive oil.

 

preparation

Put the ground pork in a bowl and mix it with the bread crumb softened in milk and the egg. Season with salt and pepper, then knead well until the meat is nicely bound together.
Let it rest for 4 to 5 hours in a covered bowl in the fridge.
Shape the meatballs and keep them in the fridge until ready to cook.
Slice the cleaned mushrooms thinly. Set aside.
Peel the artichokes, quarter them, and submerge in cold water with a handful of parsley so they don't turn black.
Coat the meatballs in flour...
and brown them on all sides in a casserole with the 100cc of oil.
When they're halfway golden, add the peeled garlic cloves, crushed with the flat side of a knife.
Keep going until the meatballs are nicely browned...
deglaze with the rancio wine and let it evaporate.
Add the mushrooms and drained artichoke quarters, cooking for another 2 to 3 minutes. Add salt.
Pour in the stock, check the seasoning, cover the casserole and simmer over medium-low heat for 20 minutes...
Serve piping hot...


 bon profit!!
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