Lots of things have kept me busy since I came back from my culinary tour in Calabria: my book launch happened last week and there is a book signing event every week from now until January. But I did promise everyone in the tour group that I would remake the dishes we cooked in Calabria and give them the recipes. So today, our first rainy day in the Bay Area, seems like a good time to start. Luckily most of the recipes that we cooked are in my book, but a few were new to me.
The first cooking class of the tour was held at La Tavernetta restaurant in Camigliatello Silano, in the heart of the Sila mountains. This restaurant is one of the top restaurants in Calabria and its menu focuses on dishes based on local ingredients. We spent our first day foraging for wild mushrooms and for dinner, the chef and owner Pietro Lecce demonstrated two wonderful dishes using them. This week I will give you the recipe for the soup we had. Next week I will try the appetizer we made, roasted mushroom caps filled with ricotta and herbs.
This soup really showcases the simplicity of Calabrian cooking. We used the local potatoes that grow in the Sila mountains–our closest are the Yukon gold–and porcini mushrooms.
The two star ingredients of this soup, porcini and potatoes.
Cut the potatoes in small cubes, about 3/8 -inch by 1/2 -inch
Cut the porcini, cap and stem, into small cubes
Cook the potatoes in the broth until soft
Sautee the porcini mushrooms with a sprig of fresh thyme
When the potatoes are soft add the sauteed mushrooms and finish the soup following the recipe below. Yummy!
For a printable recipe, click here.
| Zuppetta di porcini e patate (Porcini mushrooms and potato soup) 1.5 pounds Yukon gold potatoes, cut in small cubes, about 3/8 inch by 1/2 inch Extra virgin olive oil 3/4 pound fresh porcini mushrooms Sprig of fresh thyme 3 cups or more Vegetable broth or chicken broth Salt and black pepper In a small pot, warm up three tablespoons of olive oil. Add the cubed potatoes. Stir to coat and then add two cups of hot vegetable broth. Simmer until the potatoes are cooked and soft, about 20 minutes. In the meantime, cut the porcini mushrooms into small cubes including the stems. In a 10 inch skillet place 4 tablespoons of olive oil. Set over high heat add the mushrooms and a sprig of thyme . Add more olive oil if dry. Saute quickly until the mushrooms are soft. Add salt and pepper to taste. Remove from heat. Once the potatoes are soft stir and press against the side of the pot to smash some of them. Add the mushrooms to the potatoes and another ladle of broth. Let them cook together until the potatoes are soft enough that some start breaking apart, about 5 minutes. Stir and smash enough potatoes against the side of the pot to make a thick creamy soup. Add more broth if the soup is too thick. To serve, place a couple of ladles of the soup in a bowl and add a swirl of extra virgin olive oil. Add a few croutons on top of the soup, if desired. Serves 4 to 6 |
{ 25 comments… read them below or add one }
Dear Rosetta,
This was one of my many favorite dishes on the tour! Just seeing pictures brought back fabulous memories of that first cooking class, making the soup, the stuffed mushrooms, and then the chocolate candies with the black anise seeds! Thank you so much for allowing this Minnesota-gal a glimpse of the Calabrian culture and food! Linda
Fall in a bowl! It’s so yummy looking. I need a bowl of that, a fire in the fireplace and a blanket and I am set to be happy : )
This soup looks so rustic and hearty… perfect for the fall. Your pictures are beautiful too. Thanks for sharing!
Make it if you get a chance to find some fresh porcini, not only is it simple but it is so good!
Linda,
Now you have the recipe to make it. Are you able to find fresh porcini in Minnesota?
Hi Rosetta,
I guess a couple of specialty stores in Minneapolis have them. Do you think any other type of mushroom would work as well? I would like to make the soup this weekend! (Minneapolis is 1 and 1/2 hrs away from where I live). Love the pictures!
I love the simplicity of this recipe. Porcini are a little hard to find here at the moment, but as soon as I see them I will pick some up to make this soup. Thanks for sharing the recipe.
Linda,
I guess you could try using chanterelles (but I don’t know if you can get those either). Your best bet would be to find someone that forages wild mushrooms and see if he finds porcini. The soup is so delicious because of the porcini, I personally think it is the best wild mushroom.
Good luck in finding some.
Congrats on the launch of the book Rosetta! I was in Calabria this summer and went foraging for porcini with my uncle. One of my favorite things to do!
Ciao Rosetta,
I just ordered your book through Amazon.de. It’ll be arriving from the UK (quickest method to get a copy). I can’t wait to get it and leaf through the pages. It’ll be a trip down memory lane for me. I was born in Canada but grew up in a Calabrian home, so this is a book that I will treasure for a very, very long time.
Take care,
Rosa
Hello Rosetta,
I am from Germany; there we have tons of Porcini. When I was in Munich last summer I saw ALDI carries Porcini and Chanterelles, this is new. But here in USA I leave in Charlotte, North Carolina and I have never ever seen Porcini or any other wild mushrooms. Anyway, could it be made with dried Porcini?
I love your recipes; I will order your book too. Your Zucca con la menta is sensational; I have it always in the fridge.
Bests
Elvira
Hello,
Thank you for creating this book. It is so beautiful! My father is from Calabria and I always wanted to learn how to cook from this region. I have a blog and would love to start learning and making your recipes and post about it. Would this be o.k. I also sent My Calabria to one of my friends who’s family is from Calabria. Thank you for sharing these recipes.
Can’t wait to start cooking!
Buon Appetito!
Claudia from Massachusetts
Looking forward to finding your cookbook in my Christmas stocking! On a trip to Calabria a few years ago, we had a wonderful lunch at La Tavernetta. The greatest joy was finding black anise, which was treasured by my Calabrese Nonnas. I had searched for the wild anise for decades and was in heaven to find them in my soup.
Deb,
Did you buy some of the black anise seeds while you were there? We found someone in Camigliatello that had quite a bit of it and some of the people on the tour bought it. I grow my own (I brought seeds back years ago and I harvest a small amount every year).
Rosetta
Joe,
Do you have a copy of the book?
Rosetta
Elvira,
It wouldn’t work well with dried porcini. You could try with chanterelles. You might want to try to ask a chef at a restaurant and see if they have a forager that would sell you some porcini (assuming that they grow there).
Rosetta
Hi; Rosetta, I wonder if this would work as wel with regular porcini or chantrelles? sounds delicious and hearty. From one calabrese to another. thanks
Rosetta,
I made the soup with fresh porcini but I am sure it would work with chantrelles also. Give it a try.
Rosetta
Claudia,
Of course you can cook from my book and write about it in your blog. I will send you an e-mail message as to what you can post from the book, I will find out from the publisher.
Keep the Calabrian traditions alive!
Rosetta
Hi Rosetta, I don’t have a copy yet but it’s on my Christmas list! I’m also posting an Italian Holiday Gift Guide on Italyville soon and will have your book on the list! saluti – Joe
Dear Rossetta
I just found about you, your garden and you book, I love it, food with flavor! and all started because I was researching before I transplant mys fava beans, I wander if your book is barns & noble, book store, I know this is very late but Congratulations on your book, and thanks for sharing
best regards.
Modesta
Modesta,
Glad to hear that you found out about my cookbook, it is never too late.
The book is available online at both Amazon and Barnes and Noble.
What month of teh year are porcini in season in Calabria?
Thank you
The fall and in June.
Hello,Can anyone please tell me where i can buy some Black Anise seeds,i have been looking everywhere for it, and i can’t find it,thank you