| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Italian, Soups |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Extra-virgin olive oil |
| 4 |
oz |
Pancetta or meaty salt pork; diced |
| 1 |
lg |
Onion; diced |
| 2 |
|
Cloves garlic; sliced |
| 1 |
|
Stalk celery with leaves on; sliced |
| 2 |
tb |
Italian parsley; chopped |
| 1 |
lb |
Baby artichokes or 10 oz frozen artichokes; trimmed, quartered |
| 3/4 |
c |
Tomatoes;peeled,cored,and mashed, or canned is fine |
| 1 |
ts |
Sea salt |
| 1/2 |
ts |
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
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