Serrane Soup

Carefully scale the serrano mushrooms and clean them, removing any inedible parts. Rinse them and check that there are no scales or residue remaining: a thoroughly cleaned preparation ensures a more uniform base and easier passage through the food mill.

Finely chop the onion and add the chili pepper and the dried tomato. Gently sauté everything in a pan until the onion becomes soft and slightly transparent, while the dried tomato releases its aroma and the chili pepper completes the aromatic base without letting it darken.

Add the serrane to the soffritto and cover them with water. Bring the liquid to a boil, then lower the heat and cook slowly for about an hour. Maintain a gentle simmer: the fish should be well cooked and the liquid should take on a strong marine aroma.

Transfer the resulting soup to a food mill and blend until it becomes a smooth cream. Process carefully to combine the pulp and herbs, obtaining a uniform consistency without any coarse particles.

Strain the cream through a sieve to eliminate any residue and make the sauce smoother. Dilute it with water at the same time until you obtain a fluid base, suitable for cooking the pasta or the sauce later. fregola.

Put the filtered soup back on the heat and bring it to the boil again. Season with salt to taste when the liquid boils evenly: the base must be hot, fragrant and fluid enough to accommodate the juice without thickening too much.

Add the pasta or the fregola and cook it in the fish broth for the time indicated for the chosen format. Stir during cooking and turn off the heat when the juices are tender and the soup is creamy, but still runny enough to be spooned into a bowl.