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Chicago Farmers Market Recipes

Roasted Tomato Soup, Mushroom Bruschetta, and Seared Peaches with Mint

By Luca Corazzina, Executive Chef, 312 Chicago

tomato soup

Zuppa di Pomodoro (Roasted Tomato Soup)
4 tomatoes, chopped
1 red onion, chopped
2 garlic cloves, shaved
4 basil leaves
5 cups water
1 ounce salt
1 pinch black pepper
1 ounce olive oil

Crostini Funghi (Mushroom Bruschetta)
4 slices of grilled Tuscan bread
8 ounces mushrooms – Cremini, Oyster or Shitake, diced
1 garlic clove, chopped
½ ounce olive oil
2 ounces green onion, diced
1 pinch of salt and pepper

Pesche Burro e Menta (Seared Peaches with Mint)
2 peaches, cut in half
2 ounces unsalted butter
8 mint leaves
2 cinnamon sticks
2 ounces sugar


Zuppa di Pomodoro (Roasted Tomato Soup):
1. Start by heating the olive oil in a medium sauce pan at high heat. Add the onion and garlic and cook until brown and then add the tomatoes and water. Bring to a boil and add the salt, pepper and basil. Lower the heat and simmer for 20 minutes. Take the pan off the heat and puree the soup with a hand blender.

Crostini Funghi (Mushroom Bruschetta):
1. Rub some garlic and oil on the bread and grill in a frying pan over medium heat. In a small sauté pan, heat the oil. Add the mushrooms, onion and garlic. Season with salt and pepper and cook at high heat for 3 minutes. Assemble the bruschetta by adding the mushrooms and onion to the top of the Tuscan bread.

Pesche Burro e Menta (Seared Peaches with Mint):
1. Warm a sauté pan over low heat. Add butter and peaches. Cook at low heat on both sides for 3 minutes each. Add a splash of water if the peaches start to get too dry. Toss with cinnamon sticks and a few mint leaves to infuse flavor. Serve peaches on plate with cinnamon sticks; use reserved fresh mint leaves as additional garnish.