Eggplants are good not only in main dishes or snacks, of which no less tasty soups are obtained, acquiring a light mushroom a note. In this thick, rich soup all the ingredients have gathered, making the basis of unforgettable Italian cuisine: pasta, delicate mozzarella, fragrant pesto, prosciutto ham, pancetta, spicy parmesan, olive oil, garlic and, of course, ripe eggplant with tomatoes. Cook them following the recipe and enjoy it. riot of tastes.
Recipe author – Philippe Aena (Hawaii) – Chef and Pub Owner with a wide selection of beer and meat snacks to it, then like duck confit with homemade jam, lobsters, cheeses and chips
Time: 35min Difficulty: easy Servings: one 0 – 12 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Soup
- 2 tbsp. chopped stewed eggplant
- 1 tbsp. boiled pasta horns
- 3 tbsp. l olive oil
- 1/4 Art. chopped pancetta
- 1 onion, chopped
- 6 cloves of garlic, chopped
- 1 can (720 gr.) Canned tomatoes San Marzano, crushed by hands
- 8 tbsp. chicken broth
- 5 sliced prosciutto sliced
- 1 small crust of aged parmesan
- 1 tbsp. diced mozzarella
Basil Pesto
- 2 tbsp. l chopped garlic
- 1 tbsp. l fresh basil leaves
- 1 tbsp. l fresh parsley leaves
- 1 tbsp. l olive oil
- A pinch of red pepper flakes
Recipes with similar ingredients: eggplant, San Marzano tomatoes, pancetta, pasta, parmesan, mozzarella, pesto, pepper red cereal, garlic, parsley, basil
Recipe preparation:
- Pesto dressing: mix in a bowl of a food processor garlic, basil, parsley, olive oil and red pepper. Grind until smooth.
- Soup: Heat olive oil in a large saucepan and fry pancetta and onions for 5 minutes. Add the garlic and mix tomatoes and cook for 10 minutes.
- Then pour in the broth, add the prosciutto, the parmesan crust and simmer for another 10 minutes. Remove the pan from the stove, add eggplant, pasta and mozzarella.
- Pour the soup into plates, lay a little pesto on top and serve warm.
