MINESTRONE

Dino’s

Heritage Cuisine

http://mediterranean-revelry.blogspot.com

Mediterranean Revelry, a Greek/Sicilian Dinner Party

Copyright © 1996/2010 P. Farina - All Rights Reserved

Discovering the Food of Epirus and Sicily

                                  MINESTRONE

There is no set recipe for minestrone, since it is usually made out of whatever vegetables are available and in season.

It can be vegetarian, or contain a meat soup base (such as chicken stock). In fact the word "minestrone" has become a synonym for "a mix of all things".

Minestrone distinguishes itself by the large quantity of fresh vegetables used and its thick consistency. 

What you will need

“Soffritto” - Small dice of vegetables: Carrots, Celery, Onions + Garlic

Varied Vegetables; such as Zucchini and Potatoes diced into ½ inch pieces

Fresh OR frozen legumes such as: Cannellini and/or Kidney Beans, Cauliflower, Spinach, Fava beans (in season),

Broad Italian Green Beans, Asparagus, etc.

Let your mind invent.

½ cup extra virgin olive oil

Soffritto

12 cups water or chicken broth

2 cups chopped Italian plum tomatoes, with juice 

14 oz can Cannellini beans - or

14 oz can kidney beans
Salt and freshly ground black pepper

¼ cup loosely packed parsley, chopped
Combination of above vegetables, or all, in bite size pieces

½ cup grated Parmigiano Reggiano cheese, for garnish

You will need about 4 ounces of vegetables per person

How to make it

Heat olive oil in a large stockpot.

Add “soffritto” (onion, celery, carrot, garlic) and sauté gently 5 to 8 minutes or until lightly browned.

Add water or broth and bring to a boil and reduce to a simmer. Add vegetables, tomatoes and beans*.

Simmer for 40 to 50 minutes or until vegetables are tender.

(For a thick soup, transfer half of the beans* to a food processor or a blender and blend into a paste. Add mashed beans to the vegetables and bring to a boil.)

Season soup with additional salt and pepper, if needs it, cook for 8 to 10 minutes, shut off flame and allow to sit for at least 20 minutes.

If adding pasta; A ½ box of (Classic pasta for minestrone are) "Ditalini" or "Tubettini" cooked separately, drained and tossed with olive oil.

Add to soup just before serving.

Sprinkle grated Parmigiano Reggiano.

*Beans will absorb a great deal of liquid while cooking. Add more broth or water to replace lost liquid if needed, or the beans will stick.

EGG LEMON CHICKEN SOUP

Dino’s

Heritage Cuisine

http://mediterranean-revelry.blogspot.com

Discovering the Food of Epirus and Sicily

EGG LEMON CHICKEN SOUP

KOTOSUPA AUGOLEMONO

What you need

1 whole chicken - about 2½ lbs

1 onion, peeled and halved

1 carrot, peeled and halved

1 rib of celery halved

1 bay leaf

or

6-8 cups chicken broth

1¼ cups Orzo

2 eggs

Juice of 1-2 lemons (according to your taste, we use 3)

Finely chopped parsley

Salt

Pepper

How to make it

Place the chicken in a pan and cover it with water then bring to a boil.

Add the onion, carrot, celery, and bay leaf, and season with salt and pepper.

Skim off the scum that forms on the surface.

Reduce the flame and simmer for about 1 hour or until the flesh falls away from the bones.

Drain the chicken and set aside. Pass the broth through a sieve.  Remove the skin and bones from the meat and cut the chicken meat in pieces and add it to the stock.

Bring to a boil (add more boiling water if necessary) and add the orzo, bring to a boil and simmer at medium heat for about 8-9 minutes or until the orzo is tender.

Remove the soup from the heat, and add salt and pepper to taste.

Whisk the eggs with the lemon juice until they are slightly frothy

Continue to beat them while you gradually add a little of the hot stock, with a ladle, to temper the eggs while stirring continuously.

Allow the chicken soup to cool slightly and stir in the lemon-egg sauce.

Ladle the soup into bowls or soup plates, sprinkle with parsley and serve.