Zuppa di Zucchine all’Amalfitana

Name: Zuppa di Zucchine all’Amalfitana (Zucchini Soup, Amalfi Style)
Yield: For 4 Persons
Cuisine: Italy
Ingredients: 4 or 5 basil leaves, or 1 tablespoon chopped parsley; 2 tablespoons freshly grated parmigiano-reggiano (Parmesan); 4 or 5 basil leaves, or 1 tablespoon chopped parsley; 1 egg; 2 tablespoons freshly grated parmigiano-reggiano (Parmesan); Black pepper in a grinder; ¾ pound zucchini, thoroughly scrubbed and cut up into ½-inch pieces, about 2 cups; 3 tablespoons extra virgin olive oil; 2 tablespoons pancetta chopped fine; 1 tablespoon onion chopped fine; ⅓ cup fresh, ripe tomatoes, peeled, seeded, and cut into ½-inch pieces; ⅓ cup fresh, ripe tomatoes, peeled, seeded, and cut into ½-inch pieces; ⅓ cup potato peeled and chopped very fine; ⅓ cup potato peeled and diced into ½-inch pieces; Salt

Zucchini Soup, Amalfi Style

Preparation info

For
4
Persons

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

This recipe was given to me by my friend Pierino Jovene from Amalfi. Pierino is a cook of dazzling skill who owns a seafood restaurant in my hometown of Cesenatico. The restaurant is called Il Gambero Rosso, the red shrimp. Its fame is large enough to draw customers from all Italy.

Pierino is as gifted a storyteller as he is a cook; I wish I could reproduce in English syllables the melodious cadence of his Neapolitan speech. I shall be content if I have succeeded in duplicating the

Ingredients

Europe
Italy
Mediterranean
Gluten-free
Soup

Ingredients

Method