Minestra di Pasta e Piselli


This was good and gets a 6.5. The recipe came from Fine Cooking.

  • 1-1/2 oz. slice of prosciutto (about 1/4 inch thick), roughly chopped
  • 1/4 cup lard (or 2 Tbs. butter and 2 Tbs. olive oil) I did the butter and olive oil
  • 1 medium onion, roughly chopped
  • 1 large clove garlic, roughly chopped  
  • 12 large fresh basil leaves I used dried 
  • 8 cups homemade or low-salt canned chicken stock
  • 1/2 cup stelline, orzo, acini di pepe, or other tiny soup pasta 
  • 1/2 cup peas I doubled this 
  • 1/2 cup finely diced carrot I doubled this
  • 1/2 cup finely diced fennel
  • Salt and freshly ground black pepper to taste
  • Lemon wedges
  • Freshly ground Parmigiano-Reggiano

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