This is a great Abruzzo’s recipe: simple to make but highly effective.
We ate the potato soup with saffron and pasta (tubetti pasta!) at the excellent La Conca restaurant in L’Aquila (click here) and tried to make it again.

Ingredients (2 people)

  • 5 potatoes;
  • 1 shallot;
  • 2 bay leaves;
  • 150 grams of tube-shaped pasta
  • 1 sachet of saffron;
  • 20 grams of parmesan (optional);
  • White wine;
  • onion, carrot, celery, peppercorns, parsley (and whatever you like) for the vegetable broth.

Prepare the vegetable broth (start with cold water and add salt at the end) with all the vegetables and a bay leaf.

Take a saucepan and brown a chopped shallot in it with a little oil. Add the diced potatoes. After a few minutes, water everything with white wine. Once the wine has dried, cover everything with the vegetable broth and add the bay leaf.

When the potatoes are ready (or seem ready!), take some out and blend the rest (remove the bay leaf first!) with a mini blender. Put back in the potatoes that you saved from the terrible fury of the mini-pimer.

Pasta chapter: boil some water and add salt (we’re there so far, yes?), throw in the pasta and drain it three minutes before cooking. Saut√© it in the pan with a drop of oil, the cooking water and a drop of broth. Add the saffron.

N.B. While you sift it, don’t let all the sauce dry out as it should contaminate the potato soup.

Take the potato soup (heat it if it has cooled!) and put it in a bowl; pour the pasta with its saffron sauce into the center. Parmesan to taste. We Love this soupmwe love Abruzzo!

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