Put the hock and the rind in a large stewpan. Recover with 3 to 4 l of cold water, then salt.
Boil the hock and the rind, then skim them.
Boil them for 1 hour and a half. Remove the hard parts of the haricot beans, unshell the kidney beans and French beans.
Wash them. Peel and wash the potatoes and the zucchinis. Dip the tomatoes into boiling water for about 30 seconds. Remove the seeds and roughly mash them while removing the skin. Add all the beans, potatoes, whole zucchinis, the tomatoes and the pasta to the stewpan. Keep cooking on low fire for about 1 hour, stirring when necessary. Store.
Peel the cloves of garlic. Wash the basil. Put them on absorbent paper in order to drain them. Peel the tomatoes, remove their seeds then chop them thinly. Mash the basil and the garlic in a mortar, add salt.
Add the chopped tomatoes, the grated cheese, the olive oil and the pepper. The mixture must be thick. Put this preparation in a soup bowl and store it. Cook the zucchinis and the potatoes, remove them from the pan, mash them with a fork.
Remove the hock and cut it into small cubes. Replace all the ingredients into the stewpan, mix, and rectify the seasoning if necessary.
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