Ingredients

Servings 6

• 4 potatoes
• 4 zucchini
• 1 celery heart
• 2 yellow peppers
• 3 ½ oz canned tomatoes
• 1 ¾ oz butter
• 1 ¾ oz ham
• ¾ oz onion
• 1 clove of garlic
• 7 oz pasta
• basil
• grated Parmigiano Reggiano cheese
• 2 broth cube, vegetable
• pepper

Preparation

20 minutes preparation + 1 hour cooking

Peel, wash and dice the potatoes and zucchini, finely slice the celery heart, chop the basil, roast the peppers, peel them, cut them into thin strips, and finally chop the tomato pulp into fairly large pieces. In a casserole, sauté the ham cut into thin strips in the butter, add the onion and garlic, well chopped, and as soon as they begin to color, add the tomato. Cook for 10 minutes, add the celery, season with salt and pepper, and cover with water in which a couple of vegetal stock cubes have been dissolved. Put the lid on the casserole and continue cooking for 30 minutes. About 40 minutes before serving, add the potatoes and more hot water if necessary and, 15 minutes before, toss in the “cannolicchietti” (or any other short pasta), the zucchini, and the peppers. Finish off with the chopped basil leaves. Mix and serve, accompanied by grated Parmesan on the side.