I was watching David Rocco today and he featured this recipe. I knew I had to save it here so the next time I buy prosciutto I can make this great looking dish.

Ingredients

4 serv.

extra virgin olive oil, plus extra for drizzling↗1⁄4 cup
prosciutto or 4 ounces salami, chopped↗4 ounces
white onion, chopped↗1
celery, roughly chopped↗1
carrot, roughly chopped↗1
fresh chili pepper, chopped↗1
salt & freshly ground black pepper, to taste
potatoes, peeled and cubed↗2
water↗2 1⁄2 cups
tomato puree↗10 ounces
spaghetti, broken in small pieces↗10 ounces
pecorino cheese, chopped↗1⁄2 cup
parmigiano, freshly grated↗1⁄2 cup

Step-by-step instructions

1
Heat up extra virgin olive oil in a deep saucepan. Add prosciutto or salami and cook until crisp.
2
To make the 'soffritto', add vegetables, salt, black pepper and chili pepper. Saute until the onion becomes soft, then add potatoes. Stir to prevent the potatoes from sticking to the pan.
3
Add water and tomato puree. Add spaghetti to the pot. Mix together well and add pecorino cheese.
4
Add water, a little at a time periodically and cook for a few minutes until the soup is creamy and thickened.
5
Drizzle with olive oil and sprinkle with parmigiano cheese. Allow to cool and thicken, Serve at room temperature.

Source: food.com

Original recipe ↗

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