- Oil - 1/2 oz
- Leek - 1.5 oz
- Onion - 1.5 oz
- Carrot - 2 oz
- Potatoes - 1.5 oz
- Celery - 1 oz
- Cabbage - 2 oz
- Stock - 2 lb 8 oz
- Tomato diced - 1.5 oz
- Egg - 2
- Salt - 1 tsp
- White pepper powder - 0.5 tsp
- Virgin olive oil - 5 tbsp
- Garlic clove - 2
- Fresh basil - 4 oz
- Pine nuts - 1 oz
- Parmesan cheese - 1 oz
- Parsley finely - 1 oz
- Salt - dashes
Procedures:
1. Toast the pine nuts until it shows shiny and fragrant.
2. Chop the basil and then add olive oil, pine nuts, garlic, cheese, parsley and salt to blend.
3. Saute the leek with cooking oil.
4. Add onion and other vegetable to cook for a while.
5. Add tomato diced and stock to cook for about 40 minutes. Then season.
6. Mix egg with some Parmesan cheese, then pan-fry.
7. Cut the egg skin into strips.
8. Serve with the egg and then put in some pesto on top.
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