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You'll have a finished soup ready within the hour.. Read on for Justin's method and tips, and follow along with the video above.. Start with the Pancetta.and pour in the extra-virgin olive oil, heating it over medium.

Next, add the pancetta—you're looking to render out the fat here, not to crisp it up, Justin notes.Once the fat is rendered, incorporate the chopped yellow onion and season the mixture with salt and pepper.. Deglaze.When the onions have softened, pour in the dry white wine to deglaze the pot, taking care to scrape up any browned bits from the bottom.

Cook for four to five minutes until the liquid has almost completely reduced.. Add the Pasta and Cook.Then, add in the fregola sarda—you can sub in orzo or Israeli couscous if you can't find the fregola—along with the thinly sliced garlic, fennel seeds, and crushed red pepper.

Let everything cook until it's "nice and fragrant.".

Pour in the broth next, bringing the mixture to a boil over medium-high.A little bit of sugar can also make for a better golden-brown color on the finished pie.

Even with the small amount of sugar we use here, this dough should still be perfectly suitable for savory applications like quiche or empanadas..The 5 Most Common Piecrust Problems — and How to Solve Them.

From this recipe's first step, be very gentle with how you combine the ingredients: Overwork it too much at this stage and your crust will be tough.Pulse the flour-butter mixture in a food processor until you get pea-sized crumbles, then add the cold water in a thin stream as the food processor runs, stopping as soon as things start to clump.