-
1
Place the mushrooms and a couple of cups of beef stock in a small pot.
-
2
Simmer to reconstitute the mushrooms.
-
3
Boil 1 3/4 cups water in a saucepot, season with a little salt, add the kasha and stir.
-
4
Cover and reduce heat to simmer.
-
5
Cook until tender, 18 to 20 minutes.
-
6
Drizzle with a little EVOO and cool.
-
7
Store separately from the soup base until the soup is served, to avoid mushy buckwheat.
-
8
In a soup pot or Dutch oven, heat 2 tablespoons EVOO, a couple of turns of the pan, and add the guanciale.
-
9
Brown the guanciale and then remove.
-
10
Pat the beef dry and sprinkle with salt and pepper.
-
11
Brown over medium-high heat in the guanciale drippings and remove.
-
12
Add the garlic, onions and bay and stir and cook to soften, 8 to 10 minutes.
-
13
Add the kale and wilt, and season with a few grates nutmeg.
-
14
Add the tomato paste and stir until fragrant, then add the Worcestershire, the remaining beef stock, beef and guanciale.
-
15
Remove the mushrooms and chop, then add the mushroom and the mushroom stock to the soup.
-
16
Cook partially covered until the beef is tender, about 1 hour.
-
17
Cool and store.
-
18
To serve, combine the kasha with the hot soup and serve in shallow bowls with bread and cheese curls.
