Tuscan Porcini and Pancetta Soup
Tuscan Porcini and Pancetta Soup

Ingredients

Method

  • 50g cubed pancetta
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1 bay leaf
  • 1 litre veg stock
  • 140g farro or pearled spelt
  • Small handful of dried porcini
  • 2 tomatoes, skinless and deseeded, diced
  • 8 small mushrooms, quartered
  • Parsley and grated parmesan, to serve
  • Heat the oil in a saucepan and fry the pancetta cubes for 3 mins. Add the onion and bay leaf, and gently cook to soften. Chuck in the garlic, followed by the stock and the spelt or grain of choice. Bring to a simmer, and add the porcini and tomatoes. Gently simmer for 30 mins.
  • Add the mushrooms and cook for 10 mins more, then season well and serve with chopped parsley and grated parmesan. Bellissimo!
50 mins
4 serving
This recipe pairs perfectly with the Agricola 'Ebenezer' Shiraz 2020 from Barossa Valley, Australia.

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