Funny Wishes For Baby Shower

Mushroom soup, beans and squash

Serves 6 :

500 gr. of dried cannellini beans (alternatively, two glassy packs of 250 gr. each of beans already cooked);

5 pound pumpkin peeled and cut into cubes of 1.5 cm. edge;

a golden onion chopped;

a carrot and a stick of celery washed, grated and divided into large pieces;

a leaf laurel

5 cloves;

a double pinch of salt;

6 large fresh porcini mushrooms (or frozen);

3 cloves garlic, peeled and chopped;

250 gr. of bacon, cut into ½ cm cubes. edge;

hot pepper to taste;

2 scoops of extra virgin olive oil;

a sprig of parsley, finely chopped;

5 ounces of sheep's milk ricotta;

2 chillies strong broken hand;

herb salt and white pepper to taste;

a nut vegetable soup (the die is already salty, please consider the amount of salt added )

boiling water qb;

6 to 8 slices of bread toasted in the oven caldissino (200 °);

a pound of grated cheese.

Preparation:

Wash beans and place them to soak in cold water (with a teaspoon of baking soda) in the evening before cooking. The next day you place over low heat to boil the beans in a pot of clay possibly with the soaking water, onion, celery and carrot, bay leaf, cloves and a pinch of salt twice. In a large fry pan for 10 minutes with half the oil, garlic, sliced, diced bacon and a little shredded red pepper, then add the mushrooms, trimmed with a damp cloth and a razor-sharp boxcutter sfettati and the French ½ cm slices. thick, wet with a cup of boiling water which has dissolved in the bouillon cubes and fry in focus slow with salt. Meanwhile in another pan fry half of the oil remaining in the second clove of minced garlic. When the garlic is browned, drain and add the cooked beans or the contents of two packs of boiled beans, simmer for five minutes, then add half the mushrooms with their truffle gravy, stir, season with salt and pepper, sprinkle with two tablespoons of minced garlic and parsley and pass the all-in mixer with blades up to get a soft wet soup, put it back in pan and heat it over medium heat. Meanwhile in another pan, a fire alley, with the remaining oil, a chopped red pepper, chopped onions golden, brown rather than al dente cubes of pumpkin with salt and pepper ad libitum and keep them warm.

Dilute the ricotta in a bowl add the remaining truffle mushrooms, a bit 'of chopped parsley and a drizzle of olive oil and formatene, helping with two tablespoons of large quenelles that will serve as an accompaniment to the soup.

Serve the soup hot in bowls of clay at the bottom of which you have chopped toasted bread, add a spoonful on each slice of sautéed pumpkin, pecorino cheese and a drizzle of olive oil and pepper to taste and chopped Serve each portion with a pair of quenelles with ricotta and mushrooms as a tasty first course.

Wine: dry, fragrant whites from Campania (Solopaca, Capri, Ischia, Falanghina, Fiano, Greek di Tufo) cold from the fridge.

Source: Raffaele Bracale

From: http://ricette.dialettando.com/ricette/2008011712090156229475.lasso?-session=utente_id : 5E265F241437a2F580OmFF37F225