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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I was watching David Rocco today and he featured this recipe. I knew I had to save it here so the next time I buy prosciutto I can make this great looking dish. Ingredients:
1/4 cup extra virgin olive oil, plus extra for drizzling |
4 ounces prosciutto or 4 ounces salami, chopped |
1 white onion, chopped |
1 celery, roughly chopped |
1 carrot, roughly chopped |
1 fresh chili pepper, chopped |
salt & freshly ground black pepper, to taste |
2 potatoes, peeled and cubed |
2 1/2 cups water |
10 ounces tomato puree |
10 ounces spaghetti, broken in small pieces |
1/2 cup pecorino cheese, chopped |
1/2 cup parmigiano, freshly grated |
Directions:
1. Heat up extra virgin olive oil in a deep saucepan. Add prosciutto or salami and cook until crisp.
2. 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.
3. Add water and tomato puree. Add spaghetti to the pot. Mix together well and add pecorino cheese.
4. Add water, a little at a time periodically and cook for a few minutes until the soup is creamy and thickened.
5. Drizzle with olive oil and sprinkle with parmigiano cheese. Allow to cool and thicken, Serve at room temperature.
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