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- Minestrone Milanese
- (Minestrone of
Rice and Vegetables)
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- Ingredients:
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1/3 lb. pork rinds (cotenne)
1 lb. fresh peas, podded
2 firm zucchini, diced
2 celery stalks, diced
2 carrots, diced
8 oz. ripe tomatoes
6 tbs. lard
6 tbs. parsley
6 sage leaves
2 cloves garlic
1 large onion, sliced
3 oz. pancetta, cut in little strips
1 lb. shelled, fresh borlotti beans
3 potatoes, diced
1/2 lb. Savoy cabbage, sliced
4 tbs. Parmigiano cheese
1/3 lb. rice, short or medium grain
Salt
Directions:
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- Serape the pork rinds with a knife to clean
the surface and remove any bristle that might still be
attached to it. Blanch the pork rinds and let cool. Cut into
strips and set aside.
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- Rinse and dice all the vegetables (zucchini,
celery and carrots).
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- Peel, seed and dice the tomatoes, then let
cool.
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- Finely chop the lard, parsley, sage, garlic
and onion.
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- Sauté the pancetta over medium heat together with
lard and herbs, stir until the lard melts and the onions get
soft but not brown.
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- Combine all the vegetables, except for
beans, potatoes and cabbage, together with 3 quarts of hot water
and a little salt. Cover the pot and let cook.
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- When the water boils, add the beans and the
pork rinds cut into strips. Cook over a low fire for 1 and 1/2
hours, and then add the potatoes and the cabbage cut into
julienne. When the beans are done, add the rice.
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- Continue to cook on a medium flame, stirring
frequently so that the minestrone, which should have thickened
by now, does not stick to the bottom of pot. When the rice is
done (approx. 12 minutes), remove from fire and mix in the
grated Parmigiano cheese.
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- If minestrone gets too thick, add some
broth. Let it rest for 15 minutes and serve either hot or at
room temperature.
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- Note 1: If you are using dry beans,
remember to soak them for a few hours.
- Note 2: Rice can be replaced with a
short pasta.
That's it!
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