It's refreshing to scale down,to cook and eat simple food,like a big pot of chunky soup,flavoured with a little cured pork. On mine,I like a splash of extra virgin olive oil and freshly grated parmesan.
2 leeks,washed and sliced
100g flat pancetta,thinly sliced
2 garlic cloves,sliced
3 tbsp olive oil
1 large potato,peeled and chopped into small dice
Sprinkle of dried oregano
1/2 cup dried borlotti or cannellini beans,soaked overnight
Splash of white wine
450g can Italian tomatoes,roughly chopped
3 cups water or chicken stock
Salt and pepper
1 sprig rosemary
Small handful of risoni (dried pasta shaped like rice) or small pasta shapes or broken fettuccine
Parmesan cheese,grated
extra virgin olive oil,to serve
In a heavy-based pot,gently cook the leeks,pancetta and garlic in the olive oil until softened and lightly golden. Add the potato and cook for a couple of minutes. Add the oregano,drained beans,white wine,tomatoes and water or stock,season with salt and pepper and add rosemary.
Bring to the boil,skim the surface and simmer for 40-50 minutes or until the beans are soft. Add the risoni and,if the soup has become a little thick,more water. Cook for a further 10 minutes.
To serve
Serve with a sprinkle of freshly grated parmesan cheese and a dash of extra virgin olive oil.
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