Smiling and full of energy, Oldani's "mother" prepared one of the family dishes for us. Together with Davide's other two women, his partner Evelina and little Camilla Maria. Here is the recipe preview from the issue on newsstands from August 5
"On Sunday, I still remember her at work, with the numbers of La Cucina Italiana open on the table, preparing the big lunch of the week, the right one", says Davide of his mother Maria Luigia Brivio.
«I was often around her and that's where I got to know this magazine. It always circulated in my house, my grandmother was already buying it. It was a time of war, however, and it was not always possible to buy it. My mom, however, read it every month, and collected it. We even bound it, so as not to spoil the files, so often consulted, too much. Woe to those who touch it. Still today he prepares recipes drawn from historical numbers, such as the apple pie of the sixties. And another one, typical of autumn, with cream and grapes: I remember it, because it was often done for my birthday on October 1st, the day when we used to go back to school after the summer holidays ".
Even the soup with the spoon standing comes from our newspaper, even though it has now become a family recipe, so much so that Davide has also included it, over the years, among his proposals. Luigia could prepare it with her eyes closed, today for her granddaughter Camilla, daughter of Davide, and for her daughter-in-law Evelina, who now know him well. Also for this soup, Luigia took only the idea from the magazine. «As with all recipes, I then modify and adapt them based on what I have at home, or what I like best. For example, in minestrone it is customary to put lard, but I don't like it, like bacon. So I don't put it, mine is an all-vegetable version. As I cook I pull away, I add … always like that. Savoy cabbage and dried beans in winter, savoy cabbage in herbs, fresh borlotti beans in summer. Of course, now it is better because this season there is the best vegetables and you can eat it cold, dense, there is a spoon standing upright, indeed, there are many, so you can enjoy it in company. "
The recipe of cold minestrone with standing spoon
for 6 people
For the minestrone
Sauté a finely sliced onion with a little sunflower oil, then wet it with 150 g of white wine. Add 100 g of carrots, 100 g of diced celery and 100 g of borlotti beans. Cover with a lid and occasionally add boiling salted water (approximately 2 liters in total). After 10 minutes add 100 g of potatoes, 50 g of tomato paste and 240 g of Carnaroli rice and cook for another 10 minutes. Finally, complete with 50 g of spinach or herbs and cook another 5 minutes by drying.
For finishing
Stir the minestrone with 50 g of butter and 50 g of grated Grana Padano Dop; add salt without adding more water. Complete with another 50 g of grated parmesan and a drizzle of extra virgin olive oil. Serve at room temperature, with spoons skewered in the soup.
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