Zuppa Alla Ueca Recipe
Pancetta, potato, farrow, mirepoix, herbs, fontina crouton
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Ingredients
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Base Ingredients
Mirepoix
Herbs & Seasoning
Croutons
Method
Preparation
- 1
- 2
Prepare the Potatoes
Peel and dice the potatoes into small cubes.
- 3
Cook the Farrow
Rinse the farrow under cold water, then cook according to package instructions until tender. Drain and set aside.
Cooking the Soup
- 4
Cook the Pancetta
In a large pot, add the diced pancetta over medium heat. Cook until crispy, about 5-7 minutes.
- 5
Add Mirepoix
Add the prepared mirepoix to the pot with pancetta. Sauté until the vegetables are softened, about 5 minutes.
- 6
Add Potatoes and Herbs
Stir in the diced potatoes, thyme, bay leaf, salt, and black pepper. Cook for another minute.
- 7
Add Water
Pour in enough water to cover the ingredients (about 1.5 liters). Bring to a boil, then reduce to a simmer.
- 8
Simmer
Let the soup simmer for about 20-25 minutes, or until potatoes are tender.
- 9
Add Farrow
Stir in the cooked farrow and let it warm through for about 5 minutes.
Making the Croutons
- 10
Prepare the Croutons
Preheat the oven to 180°C (350°F). Cut the bread into cubes and place on a baking sheet.
- 11
Add Cheese and Oil
Sprinkle the cubed Fontina cheese over the bread and drizzle with olive oil. Toss to coat.
- 12
Bake
Bake in the preheated oven for 10-15 minutes or until the bread is golden and the cheese is melted.
Serving
- 13
Serve the Soup
Ladle the soup into bowls and top with the cheesy croutons before serving.
- 14
Enjoy
Serve hot and enjoy your hearty Zuppa alla Ueca!