cannellini & pancetta soup

ACQUACOTTA

1/4 cup (50 ml) extra virgin olive oil
1 white onion, roughly chopped
1 lb (500 g) fresh porcini mushroom, cleaned, coarsely chopped
1 bunch spinach, chopped
1 fresh chili pepper, chopped
2 1/2 cups (600 ml) water
salt and freshly ground black pepper, to season
1/4 cup (50 ml) parmigiano cheese, freshly grated for sprinkling

To start your Acquacotta:

	Heat up extra virgin olive oil in a deep saucepan. Add onion and cook until soft. Then add mushrooms and spinach. Mix together. Add chili pepper, salt and pepper.
	Add water, enough to cover the vegetables. Simmer for approximately 15 minutes.
	Sprinkle with parmigiano cheese.

Yield: 4 - 6 servings

DAVID ROCCO | DAVID ROCCO’S DOLCE VITA | AVVENTURA WITH DAVID ROCCO