Ingredients

¼ cup olive oil
200g pancetta or bacon, chopped
200g beef ribeye or sirloin, roughly cubed
4 beef or pork sausages, thickly sliced
1 brown onion, chopped
2 carrots, peeled, roughly cubed
4 garlic cloves, chopped
1 chilli, deseeded, chopped
1 rosemary sprig
4 bay leaves
2 tablespoons ground cumin
¼ cup smoked paprika
200ml white wine
250g creamed corn
400g can cannellini beans, drained, rinsed
½ pumpkin, peeled, cut in 2cm dice
1 cup freshly chopped parsley
1 litre chicken stock
chilli oil, to serve

This classic Argentinian soup changes regionally but one important ingredient is a kind of white dried corn that gives the dish a beautiful texture, colour and sweetness. In New Zealand, it is difficult to source so at Cucina, it is replaced by creamed corn. Pumpkin is the star of this version – a dish that Pablo’s customers return for each winter.

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Instructions

1.Heat the oil in a large pot on high.
2.Add the pancetta, beef and sausage slices and fry until brown.
3.Add the onion, carrots, garlic and chilli and season with salt and pepper.
4.Cook for 3 minutes, then add the rosemary, bay leaves, cumin and smoked paprika, stir for 1 minute until fragrant, then add the white wine and deglaze the pan by letting it bubble up, scraping the base of the pan with a wooden spoon.
5.Add the rest of the ingredients (apart from the chilli oil) and cook for 40 minutes, or until the pumpkin is soft but not breaking down.
6.Season to taste with salt and pepper; remove the bay leaves and rosemary sprig.
7.If the soup is too runny, use a stick blender to process a quarter of the soup into a thick paste before returning the paste to the pan.
8.Serve drizzled with chilli oil.

Recipes & food styling Pablo Tacchini / Photography Yanina Tacchini

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