Tuesday, November 27, 2007


3 sticks of celery
2 carrots
1 onion
3 garlic cloves
5 tomatoes
100g pumpkin
2 slices of pancetta
200ml stock
1 bunch of basil
1 tbsp double cream
1 tsp paprika
1 tsp oregano
pepper & salt.

Anna and i combined our ingredients last night. at first it looked unlikely and then i realised it was actually a delicious Zuppa di Verdure. ready steady cook in brixton, if you like. sometimes i feel like soup is a lesser meal, but this is so good, you'll be stuffed with loads of flavours and hot vegetableness, and feel full to the brim.

METHOD: heat an oven to 180C. skin and cube the pumpkin. place it in a lined backing tray along with chopped pancetta, a little paprika and oregano, and some drizzled olive oil, and put in the oven. warm some olive oil in a pan on the hob, and saute the onion and then shortly after, the chopped celery. sweat until they are both becoming transparent. add finely chopped garlic and tomatoes at the same time. simmer for 5 minutes or until the tomatoes are breaking down. add stock and simmer for a further 15 minutes with the ripped up basil in there too. take off the heat and add some double cream (just enough to melge the flavours but not be a 'cream of..' soup) and blend. season and return on a low heat. by now the pumpkin should be soft and the pancetta crispy and tasty. heap into the middle of the zuppa, as you would croutons. and add the olive oil from the pan. it's really succulent too.

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