Chunky minestrone with basil paste and pecorino

I always make a fool of myself when I meet real experts on my travels. Here, at Signora Giovanna’s, I managed to do it twice. First in a monumental failure to bake a decent pane carasau, the local crisp flatbread that I fell in love with during my time on Sardinia (God knows how I wanted to succeed and impress the ladies!!), then, when I roasted my vegetables in Giovanna’s wood-fired oven and managed to get a decent amount of amber in with the vegetable. What a klutz! Even though the cooking times are fairly similar, it is best to use three separate roasting trays here so you get to remove every vegetable from the oven as soon as it’s ready. The trays can obviously be cooking alongside.