Caesar's-Mushroom Soup

Ingredients

• 600 g ovoli (Caesar's mushrooms, Amanita caesarea)
• 50 g lardone (cured pork fat)
• 1 pinch parsley
• 50 g butter
• 3 spoonfuls oil
• broth
• 1 whole + 1 yolk egg
• 1 handful grated Parmesan
• toasted bread dice

Instructions

1. Clean and slice about 500 g ovoli (Caesar's mushrooms, cf. No. 396).
2. Fry a battuto of cured pork fat and parsley in butter and oil, add the mushrooms and half-cook with a little salt.
3. Add broth and boil ten minutes; finish by pouring over a beaten egg, yolk and Parmesan in the tureen, stirring.
4. Add toasted bread dice, keeping it brothy; serves six or seven.