Settembre 2013

Several years ago I was at a friends house near Sorrento and tasted it for the first time this soup summer scents that lends itself well to heat the first few days of fall and that is a marvel even eaten warm summer evenings. Thanks Marcella!

Cianfotta, vegetable soup.


2 stalks of celery
2 carrot
A large onion
2 medium potatoes
an aubergine
2 zucchini
a pepper
2 ripe tomatoes possibly Sorrento
A handful of green beans
Olive oil extr.


The only hassle out of this recipe is that we will have to cut into cubes (not too small) all the vegetables.
My children do not like to find celery and onion in pieces, so I cut them finely resolved but if you do not have the same problem you will surely cut them into large pieces.
I recommend you remove the peel tomatoes, for the rest, after washing thoroughly all vegetables, begin to cut!

As soon as all the ingredients are ready, put the oil in a pan and begin to fry the onion, celery and carrot.

(We put a saucepan on the fire with water and riscaldiamolo, will serve during the preparation.)  

 Then add all the vegetables while respecting the cooking time. First potatoes then all the vegetables while respecting the cooking time. First potatoes  we will do well to flavor, then the eggplant,Caccini go up and let all the water they contain, the procedure that we will follow every time you add the vegetables. In order: tomatoes, zucchini, peppers, and finally the green beans,

If necessary, add a little hot water, we check the salt and bring to cooking. The soup should not be too soupy.

Let it cool, so we add basil and serve with a good sprinkling of Parmesan cheese.