Mark Moriarty: Cook Like a Chef airs Wednesdays at 8pm on RTÉ One.
Ingredients
Serves 4
- 50g salami, sliced
- 1 onion, diced
- 4 cloves garlic, sliced
- ½ fennel bulb, diced
- 200g leftover pork belly, diced
- 1 tsp dried chilli flakes
- 2 tbsp tomato paste
- A splash of leftover white wine
- 500ml chicken stock
- 1 tin chopped tomatoes
- 1 chicken stock pot
- 1 tin cannellini beans, strained
- 1 Parmesan rind
- Large handful fresh parsley, roughly chopped
For the topping:
- 100g leftover bread
- 100ml olive oil
- 1 tbsp dried herbs
- 20g grated Parmesan
- Salt and pepper
Method
- Preheat the oven to 180c. Place a large, heavy-based saucepan on the heat. Add vegetable oil to the base of your pan before adding the salami, onion, garlic, fennel, pork belly, and chilli flakes and season with salt and pepper. Cook for 4-5 minutes until the meat is crispy and the vegetables caramelised.
- Now go in with the tomato paste and cook for 1 minute before adding a splash of leftover white wine. Reduce the wine by half before adding the chicken stock, chopped tomatoes and stockpot. Add the cannellini beans and parmesan rind and simmer on a low heat for 1 hour until the consistency resembles something between a soup and a stew.
- While the soup is simmering, make the croutons for the topping. Rip the bread into thumb-size chunks and place in a bowl. Season with the olive oil, dried herbs, parmesan, salt and pepper. Place on a baking tray and cook in the oven at 180c until golden brown.
- Finish the soup with a generous handful of chopped parsley. Adjust the seasoning and spoon into bowls. Top with the croutons and drizzle with olive oil. Serve warm.
