Ingredients

Steps

• Infuse dried porcini mushrooms in 2 litres of boiling water for 20 minutes.
• Brown the beef cheek in olive oil over medium heat and transfer to a large casserole.
• Fry chopped onions and butternut squash chunks until softened, then add to the casserole.
• Add mushrooms and their liquid to the casserole, bring to a boil, then simmer half-covered for 3 hours.
• Stir the orzo into the casserole and cook for 10 minutes until tender.
• Slice the top off the sourdough loaf and hollow out the center.
• Ladle the broth into the sourdough bowl and garnish with chopped parsley.