Zuppa Cotta Recipe
Cannellini Beans, Mix of Mushrooms and Truffles
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Ingredients
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Base & Beans
Mushroom & Truffle Mixture
Finishing & Garnish
Method
Base & Beans
- 1
Sweat aromatics
In a medium heavy-bottomed pot, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the minced shallot and sauté until translucent, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.
- 2
Add beans and stock
Add the drained cannellini beans to the pot and stir to combine with the aromatics. Pour in the vegetable or chicken stock, add the thyme sprigs and bay leaf. Bring to a gentle simmer over medium-low heat.
- 3
Simmer and blend
Simmer gently, uncovered, for 12–15 minutes to let flavors meld. Remove and discard the thyme sprigs and bay leaf. Use an immersion blender to purée about two-thirds of the beans and broth, leaving some whole beans for texture. Alternatively, transfer half the soup to a blender (in batches) and purée, then return to the pot.
- 4
Finish base
Stir in the milk or light cream and the remaining 1 tablespoon butter. Season with 1 tsp salt and 1/2 tsp black pepper (adjust to taste). Keep the soup on very low heat while you prepare the mushrooms so it stays warm but does not boil.
Mushroom & Truffle Mixture
- 5
Prepare mushrooms
In a large sauté pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat until shimmering. If using prosciutto or pancetta, add it now and cook 2–3 minutes until fat renders and pieces are beginning to crisp.
- 6
- 7
Deglaze and flavor
Add the thinly sliced shallot and the sliced garlic to the mushrooms and sauté 1–2 minutes until softened. If using, add the white wine and deglaze the pan, scraping any browned bits from the bottom; cook until the wine has mostly evaporated, about 1–2 minutes.
- 8
Season and finish
Reduce heat to medium. Stir in the chopped parsley, 1 tsp black truffle oil, and season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat. If using fresh black truffle, shave thin slices to reserve for garnish.
Finishing & Garnish
- 9
- 10
Finish flavors
Drizzle each bowl with remaining 1 tsp olive oil (or a little extra virgin olive oil), the 1 tsp lemon juice, and an additional small drizzle (about 1/4 tsp) of truffle oil if desired. Sprinkle grated Parmigiano-Reggiano over each bowl if using.
- 11
Garnish and serve
Top with shaved fresh black truffle (if available) and a scattering of microgreens or chopped chives. Serve immediately with toasted country bread slices on the side for dipping.