Recipe courtesy of David Rocco
Episode: Soups
Pasta e Patate: Pasta and Potato Soup
Total:
1 hr 20 min
Prep:
20 min
Inactive:
30 min
Cook:
30 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 20 min
Prep:
20 min
Inactive:
30 min
Cook:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1/4 cup/50 ml extra-virgin olive oil, plus extra for drizzling
  • 4 ounces/100 g prosciutto or salami, chopped
  • 1 white onion, chopped
  • 1 celery, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 fresh chile pepper, chopped
  • Salt and freshly ground black pepper
  • 2 potatoes, peeled and cubed
  • 2 1/2 cups/600 ml water
  • 10 ounces/300 g tomato puree
  • 10 ounces/300 g spaghetti, broken into small pieces
  • 1/2 cup/125 ml Pecorino cheese, chopped
  • 1/2 cup/125 ml freshly grated cheese Parmigiano

Directions

Heat up extra-virgin olive oil in a deep saucepan. Add the prosciutto or salami and cook until crisp. To make the 'soffritto', add the onion, celery, carrot, chile pepper, salt, and black pepper. Saute until the onion becomes soft, and then add the potatoes. Stir to prevent the potatoes from sticking to the pan. Add the water and tomato puree.

Add the spaghetti to the pot. Mix together well and add the Pecorino cheese. Add water, a little at a time periodically and cook for a few minutes until the soup is creamy and thickened.

Drizzle with olive oil and sprinkle with Parmigiano cheese. Allow the soup to cool and thicken. Serve the soup at room temperature.

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