Pasta and potato soup
Instructions
Peel the onion, celery and carrot and mince.
Cut the ham into small cubes.
Peel the potatoes, cut them into chunks small and regular warm soapy water and rinse.
Heat the oil in a saucepan and gently fry the chopped prepared with diced prosciutto.
When vegetables begin to take color, wet with wine and let it evaporate.
Put the potatoes in saucepan and let stand for a few minutes mixing them continuously.
Cover with about 150 cl hot water, add salt and simmer at moderate heat for about 30 minutes with the lid.
When the potatoes are tender, add the tomatoes washed away from the seeds and cut into pieces, a tablespoon of chopped parsley and pasta, stir and continue cooking for another 15 minutes.
Out of the fire finish the soup with ground pepper and serve hot with grated cheese.
Typical poor cuisine dish in Central-South, pasta and potato soup is a tasty preparation and has the great advantage, compared to other traditional soups, a relatively rapid cooking.
The Apulian version does not add ham or bacon but that of a heart of celery, cut into chunks and tossed in the pot along with potatoes.
Ingredients and dosing for 6 persons
- 1000 g of white potatoes
- 6 very ripe cherry tomatoes sauce
- 60 g of ham (or bacon) (slices from 60 g)
- 250 g of mixed paste type pulp
- 3 tablespoons of grated parmesan cheese
- 3 tablespoons of olive oil
- 1 onion
- 1 celery
- 1 carrot
- Cherry tomatoes
- 1 tablespoon of chopped parsley
- Minced 1 of pepper