“Save the leather from parmesan for use to season soup and dishes like this” – by Chiltern Cook
- Place of garlic, spots, stock, tomatoes, thymes, parmesan skin and paste in a large wide skillet over large heat. Bring to a boil, then reduce the heat to be medium and cook, stir regularly to destroy tomatoes, strings of agitation paste and destroy spots, for 8-10 minutes until the paste is Al Dente.
- Hot bar, remove parmesan skin and stir basil leaves. Season, for the bowl and the top with additional parmesan.
- 3 garlic cloves, crushed
- 150g piece speck
- 5 cups (1.25 litres) Massel Chicken Style Liquid Stock
- 750g cherry tomatoes
- ½ bunch thyme leaves
- 1 Piece parmesan Rind with finely chopped parmesan for serve
- 500g dried linguine
- Basil leaves, to serve