Sicilian artichoke and pasta soup

6 Servings

Ingredients

Quantity Ingredient
1 tablespoon Extra-virgin olive oil
4 ounces Pancetta or meaty salt pork; diced
1 large Onion; diced
2 Cloves garlic; sliced
1 Stalk celery with leaves on; sliced
2 tablespoons Italian parsley; chopped
1 pounds Baby artichokes or 10 oz frozen artichokes; trimmed, quartered
¾ cup Tomatoes;peeled,cored,and mashed, or canned is fine
1 teaspoon Sea salt
½ teaspoon Pepper
8 cups Water
½ pounds Short pasta
¾ cup Romano cheese (preferably Pecorino); freshly grated

Directions

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@...> on Apr 16, 1998

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