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6
Easy
By Jill Norman
Published 2005
This is a satisfying, warming dish for a cold day. It tastes good without the pancetta, too, if you prefer a vegetarian dish.
Put the parsley, garlic, onion and leek in a food processor and blend until finely chopped. Set aside.
Heat 2 tablespoons of the olive oil in a large heavy pan and sauté the pancetta until crisp. Lift out the pieces and drain on kitchen paper. Add a little more oil to the pan if necessary and sauté the chopped vegetables for 5–6 minutes, until soft. Season well and add the tomato