Free Recipe Sicilian Artichoke and Pasta Soup
Recipe Type: I Recipes
Recipe Preparation: cook
Cooking Ingredients for Sicilian Artichoke and Pasta Soup Recipe
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
Sicilian Artichoke and Pasta Soup Preparation
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
Cooking Temperature:
Recipe Serves: 6
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