Rotelline soup with Praga

  • Difficulté


  • 150 g0SX0055
  • 250 g ripe and firm tomatoes
  • 70 g slice of Praga ham
  • 1 onion
  • 250 g shelled peas
  • ½ glass dry white wine
  • 1 shallot
  • 1 small bunch basil
  • salt and pepper
Rotelline n° 55


Blanch the tomatoes in boiling water, drain them, remove the skin and deseed them, then dice the pulp.Also dice the Prague ham, clean and finely slice the basil. Peel the onion and the shallot then chop them finely.Dash a 2 tbsp of oil in a sauce pan with the shallot and the onion and fry until softened and golden, pour the white wine in the pan and let it evaporate over a high heat.Add the tomato and cook it for two minutes, add the peas and brown them lightly; pour a good litre of water, salt it and simmer for 40 minutes.Remove the pan from the heat and pass half of this mixture through the vegetable mill.Then put it back into the pan, over a medium heat and when it starts bubbling, add the cubes of ham and the raw pasta, which has to cook al dente.Add the chopped basil, the remaining oil and season with a grind of pepper. Serve warm.