Goodies of macaroni soup with potatoes, porcini mushrooms and smoked whitefish

250 g Maccheroncini goodies “Aldo's Pasta”

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For 4 people


  • 50 g EVO oil
  • 5 g garlic
  • 80 g chopped shallots
  • 80 g julienned leek
  • 50 g finely julienned speck
  • 400 g diced potatoes
  • 500 g fresh diced porcini mushrooms
  • 10 g bastard fennel
  • 1,2 L vegetable broth (with dried porcini mushrooms)
  • 5 g chives
  • 200 g fresh cream
  • 40 g egg yolks
  • 100 g smoked whitefish






15 Minutes


4 Guests


Fry the garlic, shallot, leek, speck and chopped fennel in olive oil. Add the potatoes, quickly blanch the porcini mushrooms. Wet with the broth available and cook for about 35 minutes. Cook the chicche in the porcini soup for about 4 minutes, making them simmer without letting them stick. Prepare a liason, emulsifying cream and egg yolks. Bind the cream with the heat off. Cut the whitefish into thin slices. Roll them up with a chive stem.

Divide the cream into individual bowls. Arrange the curl of whitefish on top and complete with the trout caviar. Whitefish (also known as whitefish) is a freshwater fish that belongs to the Salmonidae family. In the kitchen it is highly sought after for the high quality of its meat.

Chef Giorgio Nardelli

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