1/4 cup (50 ml) extra virgin olive oil, plus extra for drizzling
4 oz (100 g) prosciutto or salami, chopped
1 white onion, chopped
1 celery, roughly chopped
1 carrot, roughly chopped
1 fresh chili pepper, chopped
salt and freshly ground black pepper, to taste
2 potatoes, peeled and cubed
2 1/2 cups (600 ml) water
10 oz (300 g) tomato puree
10 oz (300 g) spaghetti, broken in small pieces
1/2 cup (125 ml) pecorino cheese, chopped
1/2 cup (125 ml) parmigiano cheese, freshly grated |
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Heat up extra virgin olive oil in a deep saucepan. Add prosciutto or salami
and cook until crisp. |
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To make the 'soffritto', add vegetables, salt, black pepper and chili pepper. Saute
until the onion becomes soft, then add potatoes. Stir to prevent the potatoes from sticking to the pan. |
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Add water and tomato puree. Add spaghetti to the pot. Mix together well and
add pecorino cheese. |
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Add water, a little at a time periodically and cook for a few minutes until
the soup is creamy and thickened. |
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Drizzle with olive oil and sprinkle with parmigiano cheese. Allow to cool
and thicken, Serve at room temperature. |
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