Maltese Kusksu Minestra Soup Food

MINESTRA

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.

MALTESE KUSKSU MINESTRA SOUP

Steps:

• 1. Saute the celery, onion, and garlic in oil until softened in the bottom of a Dutch oven.
• 2. Add the bay leaf, zucchini, bell pepper, pumpkin/butternut squash, broth, diced tomatoes with liquid, tomato sauce and seasonings.
• 3. Bring to a boil, reduce heat and simmer, uncovered, for ten minutes.
• 4. Stir in the couscous and chickpeas and cook for ten minutes more, stirring occasionally, until the couscous is tender.
• 5. Stir in the parsley before serving and serve topped with a generous pinch of Parmesan cheese.

MALTESE MINESTRA - OUR WONDERFUL VEGETABLE SOUP!

Steps:

• For complete instructions, visit the original site at http://www.amaltesemouthful.com/maltese-minestra-wonderful-vegetable-soup/

KUSKSU

Steps:

• In a large pot fry the onion with a good dose of olive oil for about five minutes.
• Add in the garlic, tomato paste and mint. Fry for 1 minute.
• Add the broad beans, peas and stock.
• Bring to a boil and simmer for fifteen minutes.
• Add in the giant couscous and simmer for fifteen minutes.
• If adding in eggs, gently crack open and put in with the couscous.
• Add in the Maltese cheeselets and cook for a further ten minutes.
• When serving provide each plate with a cheeselet and egg if using. If not using the cheeselet then place a dollop of ricotta into the bowl instead.
• Season and sprinkle some parmesan and fresh mint on top.

MALTESE MINESTRA - OUR WONDERFUL VEGETABLE SOUP!

Steps:

• In a large pot fry the onion for five minutes until soft.
• Add in the garlic and tomato paste and fry for a minute.
• Add all the other vegetables and crushed stock cube and fry for another five minutes.
• Fill the pot with boiled water until the vegetables have been covered.
• Season with salt and pepper, and bring to a boil.
• Reduce heat and simmer for 1½ hours.
• Add in the lentils and pasta and cook for a further twenty minutes.
• Add in the parsley and serve.
• As an option garnish with hard cheese.