Minestra di pasta e patate

Name: Minestra di pasta e patate (Soup of pasta and potatoes)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: 2 ounces (60 g) grated pecorino, preferably pecorino romano; 2 ounces (60 g) grated pecorino, preferably pecorino romano; 6 cups (1.5 liters) vegetable broth; 4 or 5 small sauce tomatoes; 1 heaping tablespoon battuto; 4 floury potatoes; salt; pepper; 9 ounces (250 g) odd bits of fresh egg pasta

Soup of pasta and potatoes

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Shops used to sell remnants of pasta. In fact, the pasta was sold in bulk by weight, so there were always some broken bits left on the shelves. The shopkeeper would combine two or three shapes and the odd bits (rimasugli) and sell them for use in soups. Today factory-made rimasugli are sold.

Ingredients

6 cups (1.5 liters) vegetable broth
4 or 5 small sauce tomatoes

Europe
Italy
Starter
Mediterranean
Soup

Method

Pour the broth into a pot and bring to a boil. Peel the tomatoes and chop the flesh. Put the battuto in a saucepan and cook over low heat for 4 to 5 minutes, or until the lardo has completely melted. Add the tomatoes and a few tablespoons of the boiling broth and continue cooking for 15 to 20 more minutes. Meanwhile, peel the potatoes and cut into small dice.

Add the potat