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Trentino- Alto Minestra Di Orzo

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Margi Cintrano View Drop Down
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    Posted: 16 October 2012 at 09:14
this recipe comes from my paternal grandmom, Margherite Recchetti Cintrano ...  
 
 
 
The cuisine of Trentino- Alto Adige is profoundly influenced by neighboring South Tyrol, Austria, as much of this northeastern Italian province, was once part of Austria´s southern Tyrol. This soup is typical Alpine mountaineer fare ... As one can see from the photo taken, by my daughter, Nathalia ... This is quite similar in climate to Jacksonhole, Wyoming ...
 
 
TRENTINO ALTO ALDIGE  
 
 
In Italian, this soup is often called: Minestra d´Orzo.
 
TRENTINO-ALTO ADIGE MINESTRA D´ORZO 

SAUSAGE & BARLEY SOUP ...

3 tablespoons Evoo
12 oz. kielbasa, Italian sausage or bratwürst ( Italian pork sausages sweet and piquant used )
14 cups of beef stock
1 1/4 cups pearl barley
2 large bay leaves crushed
3 cups green curly or standard cabbage
2 medium onions minced
1 large carrot peeled and diced finely
1 large celery stalk with leaves finely chopped ( leek and scallion used )  
3 tblsps. fresh Italian flat parsley minced
2 three inch long sprigs of rosemary or 2 tsps. dried rosemary
1 tblsp. Marjoram dried and crumbled or 3 tblsps. fresh marjoram
2 large garlic cloves minced
12 oz. potatoes peeled, sliced into 1/2 inch dice
salt and freshly ground peppercorns
6 oz. aged provolone called Montasio or provolone shredded
 
1) heat 3 tblsps. of  Evoo in large skillet over medium heat
 
2) sauté the sausages until some of the fat is rendered.  Pierce the sausages a couple of times with a fork; and sauté approx. 10 to 12 mins. until golden on all sides
 
3) remove sausage, place on platter and tent and let cool to room temperature
 
4) thinly slice sausage and transfer them to a  6 or 8 Quart soup or stew pot
 
5) add 14 ( fourteen ) cups of beef or other meat stock, the barley, and the bay leaves to the pot 
 
6) bring to a boil and then, reduce the heat and simmer 30 mins.
 
7) drain all but one fourth cup of sausage and Evoo fat from the skillet
before employing into the beef broth
 
8) add the sliced cabbage and sauté in skillet until just beginning to brown about 5 mins.
 
9) add the onion, carrot, celery ( or scallion and leek ), parsley & rosemary and sauté all until they are golden; stirring frequently, about 20 mins.
 
10) mix the marjoram with the garlic and then, into the cabbage and add 1 cup beef stock and bring to boil
 
11) scrape up all brown bits
 
12) add cabbage mixture drained well to the thick chowdery textured soup
 
13) add the potatoes and simmer until barley is tender about 20 mins. 
 
14) season with salt and black pepper ground and ladle soup in bowls and sprinkle bread croutóns and with aged provolone ... or aged cured Reggiano Parmesano ... or Grana Padano ...  
 
Crusty hot oven bread and a glass of red wine, shall hit the spot.
 
 
Enjoy,
Margi.
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HistoricFoodie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 16 October 2012 at 13:42
Another great sounding soup, Margi. Can't wait to give it a try.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 17 October 2012 at 08:14
Brook,
 
Thanks for the compliment. It is quite wholesome and hearty at same time ...
 
Enjoy and thanks again for ur feedbk.
 
Ciao.
Margi.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 11 March 2013 at 09:10
Brook has tried this and really enjoyed it. See notes here:
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 12 March 2013 at 04:51
Tas and Brook;
 
This is not a modern recipe; and thus, I prepare as my paternal Grandmom would have; it is MINESTRA d´Orzo in Italian.
 
I make it once or year --- It is already too warm here to prepare, however, enjoy. It is quite traditional and thus, no modernities ...
 
Thank you.
Margaux.
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 12 March 2013 at 04:57
Originally posted by HistoricFoodie HistoricFoodie wrote:

Another great sounding soup, Margi. Can't wait to give it a try.

I agree 100% i will give it a tray 
Ahron
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 12 March 2013 at 05:12
Ahron;
 
Always a gentleman ... Thank you ...
 
Please do take a couple of photos ...
 
Look forward to hearing your views and seeing ur pictorial ...
 
All my best. Margi.
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