The famous chef Giorgio Locatelli in the culinary best-seller "Made in Italy" describes to the minestrena as "the best soup in the world". He calls it the dish uniting the nation in spite of the fact that everyone cooks in own way. The classical Italian cookbook "Silver Spoon" provides about 10 recipes to the minestrena. The universality of this soup is that it generously takes any vegetables if only they were seasonal in the dense embraces.
It is required to you
- Basic to the minestrena
- 100 g of garden greens (dandelion leaves
- salads of an arugul and радиккио, etc.)
- 100 g of spinach;
- 100 g of a mangold;
- 1/2 heads of a white cabbage;
- 2 large potatoes;
- 100 g of cranberry haricot;
- 200 g of fresh peas;
- 3 cherry tomatoes;
- 2 zucchinis;
- 1 small onion;
- 1 garlic glove;
- 1 stalk of a celery;
- small bunch of parsley;
- 200 g of vermicelli;
- 3 tablespoons of olive oil:
- 2 liters of vegetable or chicken broth;
- grated parmesan.
- Pesto sauce
- 6 glasses of leaves of a basil;
- 1 glass of pine nuts;
- 1/2 cups of olive oil;
- 1 glass of fresh grated parmesan;
- 2 tablespoons of a sweet desi;
- 2 garlic gloves.
Instruction
1. Warm broth. Minestrone, in translation from Italian, big soup means. This name – deserved because the dish is cooked always from a large amount of ingredients, but as all of them simple (there is neither complex spicery, nor a rich meat component), the taste of a dish in many respects depends on a foundation in which you will lay vegetables and pasta. Vegetarians prefer to use vegetable broth or water, the juicy note is given to soup by chicken broth. The favourite of public, Jamie Oliver, cooks "big soup" on fragrant gammon and bacon broth, but this approach is denied by many culinary specialists as they consider that the minestrena – country soup and so magnificent broth contradicts its spirit.
2. While broth is warmed, carefully wash up vegetables, especially spinach and garden greens, trying to remove all traces of dirt and sand. Dry. Largely cut spinach and a mangold (kind of beet). Peel potatoes and cut on quarters. Chop cabbage long and thin strips. Scald tomatoes, husk and cut in cubes. The peeler husk zucchini and cut them also on cubes. Crush onions, a celery, parsley and garlic and fry them together in olive oil. Fry until onions don't become golden.
3. Put the fried onions, garlic, parsley, a celery and all other cut vegetables in the boiling broth or water. Add peas and haricot (cranberry haricot or haricot cranberry liqueur is small white beans with red strips, they quickly boil soft and don't need preliminary soaking). You cook soup about one and a half hours.
4. A skimmer get potatoes from soup, knead a fork or a tolokushka and return back. Fill up pasta. You cook soup some more minutes until paste becomes al an awning (soft, but with firm core), remove from fire.
5. You welded basic to the minestrena. That it became the minestrena in a Ligurian way, prepare песто. Cut basilicas, pound it together with cedar sunflower seeds, garlic, oil and parmesan in the blender. Put two-three tablespoons песто in ready soup, let's it stand 3-4 minutes and pour on plates. Strew with grated parmesan and decorate with leaves of a fresh basil.