CookEat Recipe
Zuppa di Ovoli
A brothy Caesar’s mushroom soup enriched with pork fatback, butter, egg and Parmesan, with toasted bread cubes.
Method
Steps
Step 1
Gather the ingredients: 600 g professionally identified edible Caesar’s mushrooms, yielding about 500 g after cleaning and peeling; 50 g cured pork fatback; 50 g butter; 3 tablespoons olive oil; A small pinch of parsley, finely chopped; Salt to taste; 1 whole egg and 1 egg yolk; 30 g finely grated Parmesan; About 100 g fine white bread for toasting; About 1.75 litres ready-to-use clear broth.
Step 2
Use edible Caesar’s mushrooms (Amanita caesarea) obtained from a supplier who can verify their identity and source. Do not identify wild mushrooms from this recipe or from photographs. Clean and gently rinse the mushrooms whole, trim and peel them as needed, then cut into small thin slices or pieces.
Step 3
Mince the fatback very finely with the parsley. Put in a pan with the butter and olive oil and cook gently until the fatback has begun to render. Add the mushrooms and a little salt; sauté until partly cooked, about 4–5 minutes.
Step 4
Add the broth with all the cooking fat and juices. Bring to a gentle boil and cook for a further 10 minutes. The soup should remain very brothy; add a little extra hot broth if necessary.
Step 5
Toast the bread until golden and cut into small cubes. In a heatproof bowl, beat the whole egg and yolk with the Parmesan. Whisk in a little warm broth, then add several ladlefuls of hot soup gradually, stirring constantly.
Step 6
Return the tempered mixture to the pan and heat gently while stirring until it reaches 74°C. Avoid a hard boil so the egg thickens the broth lightly without forming large curds. Transfer to a tureen, add the toasted bread cubes and serve immediately.
Step 7
For half the mushroom and broth quantities, use one whole egg without the extra yolk and halve the remaining ingredients.
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