Ligurian Minestrone - It's Always Midday - 04/03/2024

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Rai

Published on Mar 4, 2024
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https://www.raiplay.it/programmi/esem... - Ivano prepares a traditional vegetarian first course from his homeland. In a pan, Ivano sautés the julienned onion and celery in oil, then adds the chopped dried mushrooms previously soaked and the boiled white beans. In a separate pan, Ivano blanches the tomatoes and then removes the skin. Ivano also dices the pumpkin, eggplant, carrots and part of the potatoes. At this point, Ivano adds the vegetables to the pan in this order: eggplant, tomatoes, potatoes, carrots, courgettes, broccoli and finally the pumpkin. After browning them, he adds the spinach leaves and the remaining potatoes, roughly chopped. He covers everything with vegetable broth and cooks. After blending part of the soup, he puts it back in the pan and also pours in the briquettes. Meanwhile, Ivano prepares a chopped basil, garlic and pine nuts which, after pouring into a bowl, he mixes with grated cheese, pecorino and a little warm water. Finish the minestrone with the chopped basil and a sprinkling of grated cheese. Ingredients: 200 g of brichetti 1 onion 1 stick of celery 100 g of white beans 10 g of dried mushrooms 2 red tomatoes 1 purple aubergine 300 g of potatoes 2 carrots 100 g of pumpkin 2 courgettes 1 broccoli 50 g of spinach leaves 1 l of vegetable stock 1 bunch of basil 1 clove of garlic 30 g of pine nuts 200 g of grated cheese 30 g of pecorino extra virgin olive oil salt

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