Minestra di Pasta e Piselli
- 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
Here's the link to the instructions: http://www.finecooking.com/recipes/minestra-pasta-piselli.aspx?nterms=50086
Comments
Post a Comment