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Apulian Cooking
Potato and zucchini soup The triumph of simple, genuine flavors. But all the ingredients must be top quality by Dario Ersetti
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Potato and zucchini soup. Photo by Dario Ersetti

  Ingredients:

 

- 400 g of potatoes
- 400 g of zucchini
- 5 cherry tomatoes
- 1/2 white onion
- 1 clove of garlic
- 2 spoonfuls of finely chopped parsley
- 1 stalk of celery
- 1/2 glass of extra virgin olive oil
- salt

 

Cube the peeled potatoes, zucchini, celery and tomatoes and finely chop the onion. Heat the oil in a pan, add the onion and garlic and cook till soft. Remove garlic and add the vegetables and parsley, cook till soft then add a glass or two of water. Cook on low heat for half an hour. 

That is the traditional recipe. We will now give you a simpler one that brings out the flavor and the texture of the ingredients.

Put a glass or two of water in a pan and add the potatoes, zucchini, tomatoes, celery and parsley, adding salt to taste. Cook for half an hour or less. When finished, you can dribble a little oil over the dish, but it is optional. The result will be a simple dish in which flavors and textures can really be appreciated. Needless to say, the ingredients must be the right ones, for instance new Sieglinde potatoes from Galatina, Zapponeta onion, elongated cherry tomatoes, garlic from Taviano or Latiano.

The rigorous choice of ingredients has the secondary, but not unimportant, effect of encouraging intelligent farming, which puts quality first.

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