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Soup: Minestra di Campagna

Printed From: Foods of the World Forum
Category: Europe
Forum Name: Italy
Forum Discription: From the northern snow-covered Alps to the hot southern beaches of Apulia, Italy’s regions encompass everything good.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=1994
Printed Date: 08 December 2021 at 01:51


Topic: Soup: Minestra di Campagna
Posted By: Margi Cintrano
Subject: Soup: Minestra di Campagna
Date Posted: 07 April 2012 at 09:13
 
 
 Country Minnestrone is a simple hearty soup with uncountable variations throughout Italy. This version is from Apulia, Basilicata, Sicilia and Calabria, in southern Italy. The recipe hails from the 1500s, from the Galley Kitchens aboard large fishing vessels.
 
Cinesini, Ditali Rigati or Occhi di Pernice ( tiny macaroni variety )
6 cups Vegetable or chicken stock
2 large onions or spring onions
1 leek finely chopped
1 carrot finely chopped
1 celery stalk finely chopped
1 zucchini chopped finely
2 peeled, de-seeded ripe red tomatoes finely chopped
8 ounces of broccoli rabe shredded into one inch pieces
Evoo
salt and pepper
parsley herb
a pinch of oregano
Reggiano Parmesano / Pecorino Sardo
1/2 cup Cannelli Beans soaked overinight in salted water
172 cup Fava Beans ( broad beans ) soaked overnight water
 
1. soak the 2 types of beans in salted water over night ( 2 separate pots )
2. bring fava to boil in their soaking liquid until 1/2 cooked ( 30 mins. )
3. do same for the Cannelli beans ( 30 mins. )
4. Using a sharp small knife, make small slit into the skin of each bean. Peel off outer shell and discard.
5. bring veg. stock or chicken stock, to boil in large stock pot
6. partially covered, simmer over medium heat, add the beans and cook 1 hour
7. then, add the vegetables and readjust the seasoning ( cook vegetables 1/2 hr. until tender )
8. Finishing: ladle in bowls and drizzle 1 tblsp Evoo
 and sprinkle the freshly grated cheese over the top.
9. I prepare my macaroni boiled in another pot -- then, strain it ... I place it in bowls and pour the soup atop. I drizzle a little Evoo so it is not dry and adjust the salt.
 
Serve with crusty bread and a glass of wine.
 
Written by: Margaux Cintrano.  
 
 
 
 


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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.



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