Sicilian Pata Soup

Ingredients

In the Sicilian adaptation of Sopa de pata, the traditional Honduran flavors are enhanced with Sicilian ingredients and spices. The original recipe typically includes Honduran herbs and spices, while the Sicilian version incorporates Mediterranean flavors such as tomatoes, garlic, onions, and bell peppers. Additionally, the use of pasta or rice in the Sicilian version adds a heartier texture to the soup. We alse have the original recipe for Sopa de pata, so you can check it out.

• 2 pounds (900g) beef trotters 2 pounds (900g) beef trotters
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 bay leaf 1 bay leaf
• 6 cups (1.4L) beef broth 6 cups (1.4L) beef broth
• Salt and pepper, to taste Salt and pepper, to taste
• 1 cup (200g) pasta or rice 1 cup (200g) pasta or rice
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and diced bell pepper. Sauté until the vegetables are softened and fragrant.
2. 2.
   Add the diced tomatoes, dried oregano, dried basil, and bay leaf to the pot. Stir well to combine the flavors.
3. 3.
   Place the beef trotters in the pot and pour in the beef broth. Season with salt and pepper to taste.
4. 4.
   Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for about 2 hours, or until the beef trotters are tender and the flavors have melded together.
5. 5.
   Remove the beef trotters from the pot and shred the meat. Discard any bones or excess fat.
6. 6.
   Return the shredded meat to the pot and add the pasta or rice. Cook until the pasta or rice is tender, following the package instructions.
7. 7.
   Adjust the seasoning if needed. Remove the bay leaf before serving.
8. 8.
   Ladle the Sicilian Pata Soup into bowls and garnish with fresh parsley.

Treat your ingredients with care...

• Beef trotters — Make sure to clean the trotters thoroughly before cooking. Remove any excess fat or debris.
• Pasta or rice — Choose your preferred type of pasta or rice. Adjust the cooking time accordingly to ensure it is cooked to your desired texture.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the soup.
• Serve the Sicilian Pata Soup with a side of crusty bread for a complete meal.
• If you prefer a thicker soup, you can blend a portion of the cooked vegetables before adding the shredded meat and pasta/rice.
• Experiment with different types of pasta shapes or rice varieties to add variety to the dish.
• Garnish the soup with a drizzle of extra virgin olive oil for an extra touch of Sicilian flavor.

Serving advice

Serve the Sicilian Pata Soup hot in individual bowls. Accompany it with a side of crusty bread and a sprinkle of fresh parsley for added freshness.

Presentation advice

Present the Sicilian Pata Soup in a rustic-style bowl, garnished with a sprig of fresh parsley. Serve it alongside a slice of crusty bread on a wooden board for a charming and inviting presentation.