Minestra di Pasta e Piselli

Ingredients

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

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