Johann S Minestrone

Steam macaroni in salted water until al dente. Drain and allow to drain.

Remove the skin from the carrots and cut them crosswise into fine slices. Remove the threads from the celery and cut them crosswise into pieces of about 1/2_cm. Clean, rinse and cut the leek in half lengthwise and cut crosswise into small pieces. Cut the zucchini in half lengthwise and cut crosswise into small pieces of about 1/2_cm. Split romanesco into small roses, clean snow peas, cut in half lengthwise.

Blanch the tomatoes, skin, quarter and pit. Cut the quarters in half again or otherwise quarter them, depending on their size, coarsely chop the parsley leaves.

Heat the olive oil in a large saucepan and brown the pancetta strips until golden brown. Add the shallots and cook. Add the celery, carrots, leeks, romanesco, zucchini and herb bunches. Fill up with chicken stock, let it boil briefly, and then simmer for ten minutes at medium heat.

Add the sugar snap peas and simmer for another three minutes.

Now add the cooked macaroni, parsley and tomatoes and simmer for one minute. Season to taste, place on the table in deep plates and sprinkle with Parmesan cheese.

Our tip: Use high quality olive oil for a particularly delicate taste!

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