Soak the dried porcini mushrooms in cold water for 15-20 minutes and rinse well.
In a large saucepan, brown the clove of garlic with a drizzle of olive oil. Add the drained porcini mushrooms and let them absorb the flavour of the garlic. Then add the sliced button mushrooms and sauté for a few minutes.
Pour about 1 litre of water into the saucepan and bring to the boil.
Add the chopped Tuscan kale leaves and simmer for 10-15 minutes until the kale is cooked.
Drain the vegetables with a skimmer and distribute them in the bowls.
Cook the spaghetti in the vegetable broth, adding salt to taste.
Meanwhile, cook the eggs in a small pot with water and a tablespoon of vinegar, bring to the boil and cook for 5 minutes, then cool under running water and shell.
When the spaghetti is cooked, remove from the water with a pair of tongs and distribute in the bowls. Add the soft boiled egg then cover with a ladle of broth and Grana Padano Riserva shavings. Serve the noodles while still warm.
45 min
