Minestra Di Pasta E Piselli (Recipe)

Minestra Di Pasta E Piselli

11-oz. slice of prosciutto (about

1 inch thick), roughly chopped

1 cup lard (or 2 Tbs. butter and

2 Tbs. olive oil)

1 medium onion, roughly chopped

1 large clove garlic, roughly chopped

12 large fresh basil leaves

8 cups homemade chicken stock or lower-salt canned chicken broth

1 cup setline, orzo, acing di pope, or other tiny soup pasta

1 cup peas

1 cup finely diced carrot

1 cup finely diced fennel

Salt and freshly ground black pepper 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 onion is soft and everything looks mushy, 8 to 10 minutes, stirring frequently. Add the chicken stock. Bring to a boil, reduce to a simmer, and add the pasta. Simmer for 5 minutes. Add the peas, carrot, and fennel, simmering until both the pasta and the vegetables are just tender, about another 5 minutes. Season with salt and pepper. Ladle into bowls, add a squeeze of lemon, sprinkle with Parmigiano-Reggiano, and serve immediately.

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