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CATEGORY CUISINE TAG YIELD
Meats, Dairy Italian Italian, Soups 6 Servings

INGREDIENTS

1 T Extra-virgin olive oil
4 oz Pancetta or meaty salt pork
diced
1 Onion, diced
2 Cloves garlic, sliced
1 Stalk celery with leaves on
sliced
2 T Italian parsley, chopped
1 lb Baby artichokes or 10 oz
frozen artichokes
trimmed
quartered
3/4 c Tomatoes, peeledcoredand
mashed or canned is fine
1 t Sea salt
1/2 t Pepper
8 c Water
1/2 lb Short pasta
3/4 c Romano cheese, preferably
Pecorino freshly grated

INSTRUCTIONS

Heat the olive oil in a heavy pot over medium heat. Add the pancetta,
onion, garlic, celery, and parsley,and saute for 6 minutes, stirring
often. Stir in the artichokes and saute for 5 minutes, stirring  often.
Add the tomatoes, salt, pepper, and water, mix well, and bring  to a
simmer. Cook for 30 minutes. Add the pasta and cook until al  dente,
about 7-8 minutes. Serve the soup hot showered with the cheese.  NOTES
: This recipe is by Chef Carlo Middione of Vivande Ristorante  in San
Francisco California. His suggestion for the type of short  pasta to
use is ditalini, lumanche, conchigliette, or rigatoncini.  Recipe by:
The Magazine of La Cucina  Feb 1998  Posted to MC-Recipe Digest by John
Pellegrino <gigimfg@ix.netcom.com>  on Apr 16, 1998

A Message from our Provider:

“Buy into the firm foundation – Jesus!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 698
Calories From Fat: 453
Total Fat: 50.6g
Cholesterol: 165mg
Sodium: 1057.1mg
Potassium: 594.7mg
Carbohydrates: 13.1g
Fiber: 4.4g
Sugar: 1.6g
Protein: 47.2g


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