Mezzaluna Pasta en Brodo Inspired Brothy Soup
with Cheesy Balsamic Courgette and Garlic Ciabatta
Our mezzaluna en brodo is a spin on a classic northern Italian dish where filled pasta is cooked and served in soup. Traditionally 'brodo' refers to a broth style chicken soup. Our Parma ham and Parmigiano Reggiano filled mezzaluna (meaning "half moon") pasta provides the perfect creamy parcels of flavour to complement the rich chicken broth.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Courgette
(May contain traces of: Celery)
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1 unit(s)
Leek
3 unit(s)
Garlic Clove**
1 bunch(es)
Chives
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
15 grams
Chicken Broth Paste
10 grams
Chicken Stock Paste
250 grams
Parma Ham & Parmigiano Reggiano Filled Pasta**
(Contains: Milk, Egg, Wheat, Cereals containing gluten May contain traces of: Soya, Mustard)
Not included in your delivery
20 grams
Butter
1 tbsp
Olive Oil for the Garlic Bread
1 tsp
Sugar
500 milliliter(s)
Water for the Sauce
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the courgette and slice into 1cm thick rounds.
Place the courgette pieces into an appropriately sized ovenproof dish. Drizzle over the balsamic glaze and some oil, season with salt and pepper, then toss to coat. Roast on the middle shelf of your oven until golden, 15-18 mins.
When the courgette has 5 mins remaining, sprinkle over the hard Italian style cheese and return to the oven to roast until melted.
Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
Heat the butter (see pantry for amount) in a large saucepan on medium-high heat.
Once melted, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally.
Meanwhile, peel and grate the garlic (or use a garlic press).
Finely chop the chives (use scissors if easier).
Halve the ciabatta and lay onto a baking tray, cut-side up. Spread over half the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Set aside for now.
Once the leek has softened, add the remaining garlic and the balsamic vinegar to the pan and fry until the liquid has evaporated, 1-2 mins.
Stir in the sugar and water for the sauce (see pantry for both amounts), chicken broth paste and chicken stock paste. Bring to a boil, then reduce the heat and simmer, 1-2 mins.
Meanwhile, bake the garlic bread on the top shelf of your oven until golden, 4-5 mins.
Add the filled pasta to the broth and bring back to the boil. Cook until tender, 3 mins.
Stir half the chives through the broth. Taste and season with salt and pepper if needed.
Cut the garlic ciabatta diagonally into triangles.
Share the mezzaluna en brodo inspired soup between your serving bowls. Sprinkle over the remaining chives.
Serve the cheesy balsamic courgette and garlic ciabatta triangles on the side.
Enjoy!
