Minestra di Pasta e Piselli

Minestra di Pasta e Piselli
Photo by Grey Crawford


  • ½ cup finely diced carrot
  • 1 medium onion, roughly chopped
  • ½ cup finely diced fennel
  • 1-½ oz. slice of prosciutto (about ¼ inch thick), roughly chopped
  • Freshly ground Parmigiano-Reggiano
  • 8 cups homemade or low-salt canned chicken stock
  • ½ cup stelline, orzo, acini di pepe, or other tiny soup pasta
  • + 6 more ingredients
    • 1 large clove garlic, roughly chopped
    • 12 large fresh basil leaves
    • Lemon wedges
    • ¼ cup lard (or 2 Tbs. butter and 2 Tbs. olive oil)
    • ½ cup peas
    • Salt and freshly ground black pepper to taste

In a food processor, blend the prosciutto, lard, onion, garlic, and basil until all the pieces are minuscule, scraping down the sides occasionally. Alternatively, chop everything very finely with a knife. Put this mixture (called a battuto) in a large saucepan and cook over medium heat until the ...

View full recipe at Fine Cooking


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