Vegetable Soup in the Style of Naples: Cianfotta (Mario Batali) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
2 medium-sized bell peppers |
1/2 pound ripe tomatoes |
1 bunch (about 5-6) zucchini flowers |
1/2 pound (about 4 small) small green hot chili peppers |
1 medium-sized eggplant |
3/4 cup extra-virgin olive oil |
1 garlic clove, thinly sliced |
1 onion, thinly sliced |
2 baking potatoes, cut into cubes |
2 cups vegetable stock |
salt and freshly ground black pepper |
1 bunch fresh basil, cut into chiffonade |
grated parmigiano-reggiano, to taste |
Directions:
1. Clean and cut all the verdura (including the bell peppers, tomatoes, zucchini blossoms, chili peppers) into 1/2-inch dice. Make sure to do the chili peppers last and clean your knife and cutting board thoroughly after chopping them.
2. In a 12 to 14-inch saucepan with 3-inch sides, heat the olive oil over a medium-high flame until hot but not smoking. Add the garlic and onion and cool until a light golden brown, about 5 minutes. Add the potato cubes and cook until light golden brown on all sides, about 5 minutes more. Add the rest of the vegetables and let cook until soft, about 15 minutes more.
3. Begin adding the stock, bit by bit. Bring the soup to a boil, reduce to a simmer, and season to taste with salt and pepper.
4. Serve the soup in 4 warmed soup bowls, garnished with basil. Add some Parmigiano-Reggiano, to taste, if desired.
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