Ingredients
- 200 g of Grana Padano Dop crusts
- 150 g clean pumpkin
- 150 g cauliflower florets
- 120 g of Roman broccoli florets
- 120 g of purple cabbage florets
- 100 g baby carrots
- 20 g basil leaves
- 2 pcs carrots
- 1 pc onion
- 1 pc celery stalk
- 1 pc large potato
- extra virgin olive oil
- salt
For the vegetable minestrone recipe, boil 3 liters of water with 2 peeled carrots, the celery stalk with the leaves, the onion cut in half and the parmesan crusts for 1 and 20 minutes. Then drain the cheese crusts and continue cooking the broth for another 40 minutes, seasoning with salt. Finally strain the broth. Grease the cheese crusts with a drizzle of oil and toast them in a non-stick pan, salting them a little, for 2 minutes per side, until they are crispy, then cut them into small pieces.
For the vegetables: Obtained from the pumpkin pulp and the potato pulp from the hemispheres. Boil the vegetables in the boiling broth: start with the potatoes and cook for 5 minutes, then dip the pumpkin and, after 2 minutes, the carrots and all the cabbage; continue for another 5-6 minutes, then drain.
For the dressing: blend the basil with 100 g of oil, a pinch of salt and an ice cube with an immersion blender. Serve the vegetables in the broth with the pieces of cheese crust and the basil sauce.
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