Italian Manest Food

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MINESTRA



Minestra image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 to 6 cloves garlic, crushed
1/8 pound pancetta, sliced and chopped
2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
1 medium onion, chopped
2 pounds escarole, washed and coarsely chopped (2 medium bunches or 1 large bunch)
2 (14-ounce) cans, cannellini beans, drained
1 quart prepared chicken stock or broth
A couple pinches ground nutmeg or fresh grated nutmeg
Coarse salt and black pepper
Shaved Parmigiano-Reggiano, for topping
Warm, crusty bread, for mopping

Steps:

  • In a deep, large, heavy pot over moderate heat, saute garlic and pancetta in extra-virgin olive oil for 3 minutes. Add onions and cook 1 or 2 minutes longer.
  • Add the greens and wilt them down to fit them all in the pot. Add beans, broth, and nutmeg, salt and pepper. Cook over moderate to medium-high heat for 12 minutes, or until greens are no longer bitter. Serve with shaved cheese, bread, and good red wine.

MINESTRA



Minestra image

This is a very conforting soup my Mum use to make a lot. Unortunately, I don't have her recipe but recently found this one in our local paper, courtesy of Ike DeLorenzo. He suggests using the best sausage you can find for this dish. His choice, cacciatorini, a dry, aged, spicy salami or pork and beef, or salsiccia Napoletana piccante, an excellent dry sausage from Naples. The use of the Parmedan rind flavors the whole soup.

Provided by dojemi

Categories     Low Cholesterol

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil
2 garlic cloves (finely chopped)
1/2 lb dry salami, grated with a large-hole grater (or pepperoni)
2 (32 ounce) packages chicken stock
parmesan cheese, rind (or other hard cheese) (optional)
3 (15 ounce) cans cannellini beans (rinsed with cold water)
2 heads escarole (or 1 head excarole mixed with dandelion greens or other greens, coarsely chopped)
1/4 teaspoon crushed red pepper flakes
6 ounces fresh spinach (stemmed)
freshly grated parmesan cheese (for serving)

Steps:

  • In a soup pot over medium heat, heat the oil.
  • Cook garlic, stirring constantly, for 2 minutes.
  • Add salami (or pepperoni) and cook, stirring often, for 5 minutes or until it begins to render its fat.
  • Add the chicken stock and cheese rind (if using).
  • Simmer for 15 minutes.
  • In a bowl with a fork, mash about 1 cup of the beans, set aside.
  • Meanwhile, in a steamer over boiling water, steam the escarole and other greens for 15 minutes.
  • Add the escarole, red pepper, and cannellini beans (mashed and whole) to the pot.
  • Cover and simmer, stirring occasionally, for 20 minutes.
  • Add the spinach and cook 5 minutes more or until it wilts.
  • Remove the cheese rind,(if using).
  • Taste the soup for seasoning and add more dalt and pepper, if needed.
  • Ladel into bowls and sprinkle with Parmesan.

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