Margi Cintrano
Washing Up
Good Morning,
Simple ingredients are the theme of Apulian and Sicilian regional cuisines. This bean and vegetable soup was created in the 15th century Galley Kitchens.
Here is our southern Italian Minestra de Campagna ( Country Minnestrone ):
6 cups water
1 large onion chopped finely
1 peeled carrot ( peeled ) and chopped finely
1 celery stalk chopped finely
2 red ripe juicy tomatoes, peeled, de-seeded and finely chopped
5 ounces of one and 5 ounces of an another: broccoli rabe or cavolo black cabbage, Swiss Chard or cabbage cut into one inch pieces
1/2 cup Fava beans ( Habas ) that have soaked in salted water overnight
1/2 cup Northern Navy white beans ( Cannelli or Alubias blancas ) that have soaked in salted water overnight
Pecorino Sardo freshly grated
Reggiano Parmesano freshly grated
Italian Style Baguette
1. soak the 2 bean types separately overnight with 3 inches of water to cover
2. bring the fava to boil in their liquid
3. drain the fava beans when half cooked
4. using a small sharp knife, make small slit in the skin of each bean and peel off the outer shells and discard
5. cook the northern beans or the cannelli or alubias blancas until half cooked and drain
6. bring 6 cups of water to boil in large stock pot
7. partially cover, simmer over medium heat until the beans are half cooked about 30 minutes
8. then add the rabe and cavolo or other types of cabbage greens and partially cover and cook until beans tender - one hour.
9. season with salt and pepper freshly grated
10. ladle in bowls and drizzle with a tblsp of Evoo and grate the two cheeses on top for garnish
11. serve with hot Italian bread or Italian style bread, in soup and / or with EVOO and salt ...
Serve with a glass of Italian red or white and / or a chilled beer
Enjoy,
Written by: Margi. Cintrano.
Simple ingredients are the theme of Apulian and Sicilian regional cuisines. This bean and vegetable soup was created in the 15th century Galley Kitchens.
Here is our southern Italian Minestra de Campagna ( Country Minnestrone ):
6 cups water
1 large onion chopped finely
1 peeled carrot ( peeled ) and chopped finely
1 celery stalk chopped finely
2 red ripe juicy tomatoes, peeled, de-seeded and finely chopped
5 ounces of one and 5 ounces of an another: broccoli rabe or cavolo black cabbage, Swiss Chard or cabbage cut into one inch pieces
1/2 cup Fava beans ( Habas ) that have soaked in salted water overnight
1/2 cup Northern Navy white beans ( Cannelli or Alubias blancas ) that have soaked in salted water overnight
Pecorino Sardo freshly grated
Reggiano Parmesano freshly grated
Italian Style Baguette
1. soak the 2 bean types separately overnight with 3 inches of water to cover
2. bring the fava to boil in their liquid
3. drain the fava beans when half cooked
4. using a small sharp knife, make small slit in the skin of each bean and peel off the outer shells and discard
5. cook the northern beans or the cannelli or alubias blancas until half cooked and drain
6. bring 6 cups of water to boil in large stock pot
7. partially cover, simmer over medium heat until the beans are half cooked about 30 minutes
8. then add the rabe and cavolo or other types of cabbage greens and partially cover and cook until beans tender - one hour.
9. season with salt and pepper freshly grated
10. ladle in bowls and drizzle with a tblsp of Evoo and grate the two cheeses on top for garnish
11. serve with hot Italian bread or Italian style bread, in soup and / or with EVOO and salt ...
Serve with a glass of Italian red or white and / or a chilled beer
Enjoy,
Written by: Margi. Cintrano.