This is a recipe from the the city of Napoli, Italy.
A saw a video by Pizzaiolo Luigi, he showed how to prepare it. A vegetarian dish with smokey cheese, what is not to like.
I was lucky this morning at our REWE Supercenter to get the last piece of Scamorza cheese. All other ingredients were at home.
At first it sounds strange to cook a vegetable soup, mash it a little and cook the pasta in the soup.
The grand finale are the smoked Scamorza and a good helping of Grana Padano. Just stir it twice and let the pot sit off the heat for 3 min. A bit of chives on top
Cheese pull!
Recipe:
3 cloves of garlic, 2 carrots, 2 celery stalks, 3 medium potatoes, 120 g cherry tomatoes
2 tbsp olive oil
Salt, pepper, some basil leaves
Veg stock or water to cover everything
125 g short pasta
125 g Scamorza affumicata (smoked)
30 g Grana Padano
Chives
Start the oil in a large pot and toss in the garlic. Chop all veggies and add them. Season and add basil. Cook and stir it for 3 min.
Add enough water or veg stock to cover evwrything and cook it until the veggies are done. Use a stick blender and give it some whirl.
Add the pasta and cook it in the soup. Stir often to prevent the pasta from sticking to the bottom of the pot. Use more water if needed.
Cub the Scamorza and grate the grana padano. Add to the pasta and just stir 3 times. Cover the pot with a lid and let it sit 3 min. Finish with chives.
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