This recipe has been created for us by guest chef, Nina Fozzard. She is a self-taught home cook from both the UK and Japan and grew up in Singapore and is heavily influenced by all three cuisines.
We asked Nina to write three recipes for us using our produce after we came across her Instagram account @oishinah . Her talent to make food that is not only wholesome, flavoursome and full of all the best ingredients, but look so delicious in every single picture is truly inspiring. We see big things happening for Nina and want to share her talent with you. Please make sure to follow her on Instagram and her blog Oishinah Food Blog for more recipes, food inspiration and some of the best Asian-inspired food we have seen!
150g of pancetta
1 bay leaf
250g of spinach and ricotta tortellini
50g of spinach
2 tablespoons of tomato paste
500ml of chicken stock
1 parmesan rind (optional)
3 tablespoons of single/double cream
Parmesan to shave on top
A handful of parsley
Start by cutting the pancetta into small cubes. Next get a large casserole pot onto a medium/high heat and add in the pancetta. Cook the pancetta until it’s golden brown and then remove from the pan.
Use the remaining fat to cook down the carrots and onions on a low/medium heat and add a bit of salt to help the onions sweat down. Once the onions look mostly translucent, add the tomato paste. Cook the tomato paste for a minute before adding a bay leaf and the parmesan rind if you have one. Add the stock along with 500ml of water. You can use vegetable stock here if you prefer. Simmer the soup on low heat for approximately 20-30 min.
After your soup has simmered, remove the bay leaf and bring the heat up back to medium/high. Add the fresh tortellini and cook for 3-5 min. Once the pasta is ready, add the cream and spinach and once cooked take the soup off the heat. Add some parsley for garnish along with a few shavings of parmesan. Finally, top the soup off with the pancetta and serve.