Aqua Cotta

Method

Soak the dried porcini mushrooms in 200ml warm water for 20 minutes, then strain, reserving the liquid. Heat olive oil in a heavy-bottomed pot and gently cook the onion, garlic, celery and carrots until softened, approximately 5 minutes. Add the crushed tomatoes, diced potatoes, porcini mushrooms with their soaking liquid, stock, white wine, thyme and bay leaf, bringing to a simmer. Cook for 35-40 minutes until the vegetables are tender and the flavours have melded. Season generously with sea salt and black pepper. Toast the bread slices and place one in each serving bowl, then ladle the hot soup over the bread and finish with grated Pecorino cheese.