1 Tbls olive oil
2 onions finely diced
1/4 bunch Thyme
2 cloves garlic
2 Zucchinis diced
2 long stalks of celery diced
2 carrots pealed and diced
3 500 g tins of diced roma tomatoes
2 Tbls tomato paste
1 kg baby shell pasta
6 x groups of 3 trussed cherry tomatoes
25 g shaved parmesan cheese
1 Ltr beef stock
250 g of Chorizo diced into small cubes
50 mls red wine
10 mls Truffle oil
I like the veg to be visual, this means precision cut, consistent size and shape.
Sauté the mix:
Heat olive oil in a large heavy bottomed saucepan over medium heat. Once oil has come up to heat, sauté the onion for 2 minutes, add 100g thinly cubed Chorizo sausages, saute until the onions soften and chorizo is caramelised.
Now add carrots, celery, thyme and garlic, continue sautéing, add some colour, don’t burn any sides. Cook for about 5 minutes, again don't let anything stick to the pan.
After sautéing is complete add red wine and deglaze the pan, then add 5 mls truffle oil and stir through.
Add 1/2 the tomato paste to the pan. Add the tinned tomatoes and the beef stock.
Turn heat down and cook on a low simmer for 25 minutes after it starts to simmer.
Stir occasionally until the vegetables are tender.
Sear the Chorizo:
Bring a heavy based sauce pan up to hot, add a little oil and sauté the chorizo.
Blister the tomatoes:
Place cherry tomatoes on a tray, spray with canola oil and place under a hot grill, heat until the skin blisters.
Once soup is cooked add the pasta, once pasta is 3/4 cooked add the Zucchini. Cook until the pasta is al dente.
Spoon the soup mixture into individual bowls. Add the Chorizo and 3 joined cherry tomatoes, finely grate or shave Parmesan, drizzle with truffle oil and serve with bread.
6 bowls, med to small
10 tlr saucepan
Heat resistant cloth
Credits: AGFG Resident Chef Shawn Sheather
Photo Credits: AGFG Resident Chef Shawn Sheather