By Marjorie Gorospe
WHAT do you usually do with leftover spaghetti? American Hospitality Academy chef Ricky Cordova shows how you can turn this into a tasty and heart-warming Minestrone soup.
To do that, you need the following ingredients:
200g left over spaghetti
200g left over meat sauce
2 cloves garlic mince
45g Onions finely diced
45g Celery finely diced
30g whole red pimiento (canned)
50g sayote finely diced
45g canned tomato minced
1 cube beef boullion
50g corn kernel
Salt
Pepper
1T Kikkoman
(Optional) bouquet garni:
Pinch of thyme
Pinch of peppercorn
1pc whole clove
1pc parsley stem
1pc bay leaf
Garnish:
½ T parmesan cheese
2g fresh basil chiffonade
Now, here’s how to prepare it:
1. Sweat in butter all the veggies.
2. Add the meat sauce.
3. Pour in water.
4. Add the beef boullion. Let it boil then bring down to simmer for about 15mins.
5. Add your bouquet garni wrapped in cheese cloth (optional).
6. Simmer further. Cut the spaghetti shorter. Add the spaghetti to your soup.
7. Remove the bouquet garni.
8. Season with salt, pepper and kikkoman.
9. Plate in a bowl and garnish with grated parmesan cheese and fresh basil chiffonade.
Remember, you can always turn leftover food into a wonderful meal — in this case, leftover spaghetti into a Minestrone soup.
