Minestra Di Risi E Sparasi Asparagus Broth Food

ASPARAGUS AND RICE SOUP (MINESTRA DI ASPARAGI E RISO)

Steps:

• Rinse the asparagus; snap off the tough bottom stubs.
• Slice the spears crosswise into 1/3 inch chunks, including the tips.
• Pour 1/3 cup olive oil into a large pot, drop in the crushed garlic, and set over med-high heat.
• Golden the garlic for a minute or two, just until fragrant and lightly colored, and stir the potato cubes into the hot oil.
• Cook/stir occasionally, until the potatoes are crusty and starting to stick to the bottom but not browned-lower the heat if necessary-4-5 minutes.
• Stir in the chopped leeks; cook until softened and sizzling, 3-4 minutes.
• Pour 5 quarts water into the pot; add in the bay leaves and tablespoon salt; stir well, scraping up any crusty potatoes on the bottom.
• Cover, and bring to a boil over high heat; stir in all the asparagus, return to a boil, and adjust heat to keep the broth bubbling steadily and slowly reducing.
• Cook uncovered about 1 ½ hours, stirring occasionally, until the soup volume is reduced by almost a third and the broth is full of flavor-tasting is the way to test for doneness.
• Stir in the rice and return to a boil; cook for 10 minutes, until the grains are al dente, then turn the heat off.
• Season with freshly ground black pepper, and more salt to taste.
• Stir in 2 tablespoons olive oil and ½ cup grated cheese.
• Serve immediately in warm bowls, with more cheese and oil at the table.

CHEESY RISI E BISI

Steps:

• Heat a medium skillet over medium high heat. Add extra-virgin olive oil and garlic and onion and saute, stirring constantly 2 to 3 minutes then add rice and season with a little salt and pepper. Cook another minute or so then add wine and let it completely absorb, 30 seconds. Add about 1 cup chicken stock and stir. Reduce heat a bit to medium. Stir often and continue adding a half cup of liquid each time liquid becomes completely absorbed. Cook 22 minutes, using as much stock as is necessary to result in creamy-consistency rice with a bite to it.
• When rice is cooked to desired consistency, remove from heat and stir in cheese, parsley and peas and stir to combine and to heat peas through.

CRISPY ROUGET WITH WILD ASPARAGUS AND SPRING GARLIC BROTH

Steps:

• Prepare the garlic broth, then reserve.
• Heat the 1 1/2 tablespoons of oil in a medium skillet over medium heat. Add the shallots and the diced asparagus. Season with salt and pepper and cook, stirring occasionally, until the asparagus is tender, about 10 minutes. Set aside to cool.
• Lay a butterflied rouget skin side-down on a clean surface. Spread a thin layer of the asparagus and shallot mixture over the exposed fish flesh. Fold the fish around the filling so it resumes its natural shape. Using butchers twine, tie the stuffed rouget at 1-inch intervals running from head to tail. Stuff and tie the remaining rouget.
• Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Season the rouget with salt and pepper. Add the fish to the pan and saute until the fish is opaque and flaky, about 3 minutes per side.
• Meanwhile, combine the Garlic Broth and wild asparagus in a small skillet (add a little water if the broth does not almost cover the asparagus). Bring the broth to a simmer over medium heat, gently poaching the asparagus until just tender, about 2 to 3 minutes.
• To serve, ladle Garlic Broth into 6 shallow bowls. Place a rouget in each bowl then garnish with poached asparagus.
• Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the fish heads and bones and cook, stirring occasionally until the flesh is opaque and the bones softened, about 15 minutes. Transfer the head and bones to a bowl and reserve. Add the remaining 2 tablespoons olive oil to the pan. Add the onion, celery, carrot, leek, shallot, and garlic whites. Cook, still over medium heat, stirring occasionally, until the vegetables soften, 10 to 15 minutes. Add the tomatoes, saffron, thyme, and bay leaves. Cook, continuing to stir from time to time, until the tomato juices are released and begin to concentrate, about 10 to 15 minutes more. Add the wine and bring to a simmer. Give the stock base another stir and add the reserved fish bones and heads, the Fish Fumet, and the chicken stock. Bring the broth to a simmer. Simmer the broth over medium heat, skimming occasionally until the broth is flavorful about 20 minutes.
• Line a fine sieve with cheesecloth. Set the strainer over a pot. Ladle the broth through the strainer. Return the broth to the stove. Add the garlic greens and simmer gently until reduced by about one quarter, 15 minutes or so. Once again strain the broth through a fine sieve lined with cheesecloth. Chill the broth then keep refrigerated until ready to use.
• Put the bones, onions, fennel, leek, celery, garlic, thyme, bay leaves, peppercorns, star anise, and wine in a large pot. Add water to cover and slowly bring to a simmer over medium heat. Reduce the heat to medium-low and continue to cook at the gentlest simmer, skimming occasionally but not stirring, until fragrant, about 20 minutes.
• Line a fine sieve with cheesecloth. Set the sieve over a pan or bowl and ladle the fumet through the sieve, taking care not to disturb the bones and vegetables at the bottom of the pot. Refrigerate or freeze until ready to use. Cook's Note: Use bones from lean white fish like snapper or bass. Bones from dark fleshed and oily fish (mackerel, tuna, salmon) are too strong tasting for fumet.

MINESTRA

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.

ASPARAGUS WITH LEMON BROTH (LOW SODIUM)

Steps:

• Wash asparagus and break off the tough, woody ends.
• Heat oil over medium heat in saute pan large enough to hold all the ingredients.
• Add shallot and garlic and cook 5 minutes.
• Add chicken broth, lemon juice and sugar; stir to blend.
• Drop in the asparagus, turn up the heat and bring to a boil.
• Once at a boil, decrease heat to low and simmer uncovered until asparagus is just tender (about 8-10 minutes).
• Remove asparagus to a platter and pour the juice over it just before serving and top with black pepper.
• Note: Feel free to thicken up the sauce with a little cornstarch mixed with cold water if you like.