With mornings in the mid-40’s and abrupt weather changes alternating from wet to dry, it was bound to happen that we’d both end up with colds. The best thing to beat il raffreddore is lots of rest and nourishing soups, but the thing is (with me anyway), is that after a couple of days I’m bored of soup. Solution? Turn it into a hot pot with lots of tidbits to stab, skewer and dip into a delicious broth.
Fresh portobello and porcini is easy enough to get here but when I spotted shiitake and enoki mushrooms at our favorite supermarket (Esselunga), the idea of fondue chinoise came to mind. A simple chicken broth and a variety of side dishes for a party of two is fun, but with a larger group you might want more than one hot pot on the table so that no one ends up battling for their turn like these kitty cats.