Spaghetti on Bread Soup

Method

1. Cut the stale bread into coarse cubes for the soup base.
2. Prepare a soffritto: in a pan with olive oil, sauté chopped celery, carrot, garlic clove, onion, and parsley stems until softened.
3. Add the bread cubes to the soffritto and toast slightly.
4. Add water to cover, season with salt, and cook for about 15 minutes until the bread is soft and mushy.
5. Meanwhile, make the crispy croutons: slice more bread into thin slices or cubes and fry in olive oil until golden and crispy. Set aside.
6. Prepare the sauce: finely chop the Tropea spring onion, remaining parsley stems, and dried tomatoes.
7. In another pan with olive oil, sauté the spring onion, garlic clove, chili, and then add the dried tomatoes. Add a splash of water and cook briefly.
8. Remove the garlic clove and parsley stems from the sauce.
9. Blend the cooked bread soup with an immersion blender until smooth and creamy.
10. Cook the spaghetti in a pot of salted boiling water until al dente (about 8 minutes).
11. With about 2 minutes of cooking time left, drain the spaghetti and transfer it to the sauce pan. Finish cooking, allowing the pasta to absorb the sauce. Add a little pasta water if needed.
12. When the pasta is ready (bubbles appear and sauce thickens), turn off the heat.
13. Add lemon zest, grated pecorino cheese, and chopped basil. Toss well to combine.
14. To serve: spread a layer of bread soup on the bottom of a plate, place a nest of spaghetti on top, and garnish with more pecorino, lemon zest, and the crispy croutons.