1851 W. Addison St. Chicago, IL 60613 773.248.2777 Hours: Closed Monday Tu-Th: 6.00p-10.00p Fr: 6.00 - 10.00p Sa: 5.00p-10.00p Sun: 5.00p-8.30p We are a BYOB establishment. View nearby liquor stores here RESERVATIONS ARE HIGHLY RECOMMENDED Large Parties & Private Events Welcome RECIPES Zuppa di Zucca con Funghi Serves 4 – 6 This is a simple yet elegant dish that celebrates the end of the year. Ingredients: 6 oz. Mixed Wild Mushrooms 2 tbsp Butter or Olive Oil 3 cups Cubed Hard Squash such as Pumpkin, Butternut or Acorn 1 Carrot 1 Rib Celery 1 Medium Onion 2 tbsp Extra Virgin Olive Oil 6 cups Chicken or mushroom stock 1 pinch Chili flakes or Cayenne Pepper Salt and Fresh Pepper to taste 3-4 oz. Extra Virgin Olive Oil 1-2 oz. Parmigiano-Reggiano, grated Chopped herbs – parsley or sage to taste Finishing Procedure: 1) Gather all ingredients and utensils. 2) Use a pot big enough to hold all of the ingredients with room to spare. 3) Wash the carrot & celery, peel the onion & squash; chop all to roughly the same size. 4) In the pot, sauteé the mushrooms in olive oil over medium heat working with a small amount each time seasoning with salt & pepper. 5) Set mushrooms aside until soup is ready. 6) Add carrot, celery, onion & squash to pot. 7) Add the stock, chili flake, salt & pepper to taste. 8) Simmer until tender; add remaining olive oil. 9) Carefully puree the mixture in food processor or blender working with small batches at a time. 10) Place mushrooms in warm bowls & fill with soup. Garnish with grated cheese & herbs & serve immediately.