|per 100 g||Total Recipe|
|Gross weight||100 g||1495 g|
|Energy||197 kJ / 48 kcal||2944 kJ / 705 kcal|
|Sat. fat||1 g||9 g|
|Unsat. fat||1 g||12 g|
|Fibre||1 g||14 g|
|Salt||167 mg||2488 mg|
986 mlBeef stock
1.5 kgTotal recipe weight
Deseed the tomato and cut into 0.5 cm cubes.
Chop the onion and celery into 0.5 cm cubes.
Chop the carrot into thin slices and slice the pancetta into thin strips.
Stir fry the vegetables with the panchetta for 2-3 minutes.
Add the beef stock and the fusilli to the frying vegetables and bring to a boil.
Simmer for 10 minutes.
Chop the parley and add to the soup.
Season with pepper and serve your soup…
Serve with freshly grated Parmezan cheese