Mediterranean Winter noodles with spaghetti, mushroom broth, soft boiled egg, Grana Padano Riserva and Tuscan kale

Printable version
Mediterranean Winter noodles with spaghetti, mushroom broth, soft boiled egg, Grana Padano Riserva and Tuscan kale

Details

. Difficulty: Medium . Serves: 4 people . Preparation time: 45 minutes
Lactose free Lactose free

Ingredients

320 g spaghetti
100 g Grana Padano Riserva
4 eggs 
60 g dried porcini mushrooms 
250 g fresh button mushrooms
4 leaves Tuscan kale
1 garlic clove
Extra virgin olive oil
Chives
Black and white sesame
Salt and pepper to taste

Preparation

Soak the dried porcini mushrooms in cold water for 15-20 minutes and rinse well.
In a large saucepan, brown the clove of garlic with a drizzle of olive oil. Add the drained porcini mushrooms and let them absorb the flavour of the garlic. Then add the sliced button mushrooms and sauté for a few minutes. 
Pour about 1 litre of water into the saucepan and bring to the boil.
Add the chopped Tuscan kale leaves and simmer for 10-15 minutes until the kale is cooked.
Drain the vegetables with a skimmer and distribute them in the bowls.
Cook the spaghetti in the vegetable broth, adding salt to taste.
Meanwhile, cook the eggs in a small pot with water and a tablespoon of vinegar, bring to the boil and cook for 5 minutes, then cool under running water and shell.
When the spaghetti is cooked, remove from the water with a pair of tongs and distribute in the bowls. Add the soft boiled egg then cover with a ladle of broth and Grana Padano Riserva shavings. Serve the noodles while still warm.