Minestra Zuppa

MINESTRA CON FIORI DI ZUCCA
Zucchini Blossoms Soup

1 lb. zucchini blossoms
1 small onion, diced
1 small celery stalk, diced
1 clove garlic, minced
1 qt. chicken broth
1/4 cup olive oil
pepper
salt

Wash the zucchini blossoms and set aside (if they are too large, cut them up). Sauté onion, garlic, and celery with the oil and continue to cook until nearly tender. Add broth, already hot, then add the zucchini blossoms. Simmer for 30 min. Add salt and pepper to taste and serve.

=======

MINESTRA DI PASTA E PISELLI
Pasta and Chick-pea Soup

1/8 pound prosciutto or ham, thinly sliced
1 small red onion, peeled and cut into chunks
1 medium carrot, cut into chunks
1 stalk celery, cut into chunks
1 large clove garlic
1-1/2 teaspoons rosemary, fresh or dried
1/4 cup olive oil
1 28-ounce can Italian plum tomatoes
2 15-ounce cans chick-peas, drained
4 cups chicken broth
1 tablespoon tomato paste
1 bay leaf
1 4-inch square piece of Parmigiano-Reggiano® rind (optional)
Salt and pepper
1 cup small pasta tubes (ditali)
1 cup freshly grated Parmigiano-Reggiano®

By hand or in a food processor, finely chop together prosciutto or ham, red onion, carrot, celery, garlic and rosemary. Set a 3 quart soup kettle over medium heat and add olive oil. When oil is hot but not smoking, add the chopped mixture and cook 10 minutes until vegetables are softened.

Place tomatoes and their juice into a food processor and chop coarsely. Add to the sautéed vegetables along with the drained chick-peas, chicken broth, tomato paste, bay leaf and Parmigiano-Reggiano rind. Season with salt and pepper to taste and stir.

Bring the soup to a gentle simmer and cook for 30 minutes, stirring occasionally. Remove the softened Parmigiano-Reggiano rind, cut it into 1/4-inch cubes and return to soup (soup can be made ahead to this point).

Just before serving, add pasta to simmering soup. When pasta is al dente, ladle soup into bowls and sprinkle generously with freshly grated Parmigiano-Reggiano. Serve immediately.

Serves 4-6

≠≠≠≠≠≠≠≠≠≠≠≠≠≠≠≠≠≠≠≠

MINESTRA DI RISO CON ASPARAGI
Rice and Asparagus Soup
 

1 lb. fresh, thin green asparagus
2 qts. lean beef broth
3 oz. short or medium-grain rice, rinsed
2 tbs. fresh butter
3 tbs. grated Parmigiano
salt

Clean and wash the asparagus ends, starting from the tip, breaking them into pieces about 1-in. long (do not use a knife). When you reach the point where you cannot break the asparagus any further, discard whatever is left.

Bring the broth to a boil-and then add the rinsed rice. Cook with the pot covered for 12 min. When the rice is almost ready, add the asparagus. Cook for another 3 mins., with the pot uncovered. Remove from heat; add in butter and Parmigiano, and serve.

Note: When cooking rice, you should taste it for doneness, just like pasta. Cooking time depends on the quality, the water and the altitude.

========================

MINESTRA DI UOVA E PROSCIUTTO
Egg and Ham Soup

2 tablespoons potato starch
2 tablespoons all-purpose flour
1/2 ounce boiled unsmoked ham, diced
4 eggs
6 ounces freshly grated Parmigiano-Reggiano®
Salt
Meat broth

Separate the eggs yolks from the whites.

Mix the potato starch, flour, ham, egg yolks and one tablespoon of grated Parmigiano-Reggiano. Correct for salt.

Whip the egg whites until they form stiff peaks, then fold into the mixture. Place in the oven and bake until the mixture becomes colored a pinkish gold.

Allow to cool and dice. Drop into the hot meat broth, swirl in the remaining grated Parmigiano-Reggiano and serve.

Serves 4-6