Tag: minestrone

We hope there is minestrone … it is on sale at Sale & Pepe in August – Italian Cuisine

We hope there is minestrone ... it is on sale at Sale & Pepe in August

Calvari, four souls and a bell tower, in the immediate hinterland of Genoa and a view overlooking the valley Bisagno. Around, a dense vegetation and other small hamlets of the municipality of Davagna, an area from which a certain origin came Battino Maragliano: a first-class bandit who, in the 1600s, preferred war to prison by becoming captain of fortune and distinguishing himself for his courage.

Don't ask me if he was an ancestor of mine, I don't know, but I like to imagine an adventurous past. Here among chestnut woods, flourishing vegetable gardens, vines and fruit trees, I lived with my cousins ​​part of themy summer holidays, in the house still belonging to the great-grandfather. To mark the days there were snacks, lunches is dinners who mixed Ligurian cuisine with that of Rome, where her grandmother had lived for years. The highlight was in the evening.

Sitting on a small bench next to a strategic window, from which you could observe who came from Genoa by bus, my cousin Simonetta and I spied on the pots, terrified of running into the "no" dinner: the evening "soup", which was not the trivial one with the nut, but what in Genoa is called "ruffiani", with eggs, parmesan and persa (marjoram), and in Rome stracciatella.

All the other dinners were "yes", from deviled chicken to stuffed vegetables, from trofie to pesto to amatriciana, even if the wait was for Genovese soup. A poem of aromas and flavors that grandmother knew how to orchestrate properly with the rules that this dish dictates. Because its characteristic is density and can only be reached with slow cooking: three, even four, hours.

Ancient recipes report that it cooked from morning to night, still resulting better if the pot was placed on a wood fire. Precisely for this reason the minestrone needs care, it can never be abandoned. It did not suffer from animal fat or fat, but according to the nineteenth-century tradition two parmesan crusts well scraped together with the vegetables as soon as the liquid boils (about two liters of water for a kilo and a half of diced vegetables).

Inevitable the pesto, but made on purpose, without pine nuts, and added at the end to release all the scent of the King's herb. Finally the pasta, 30 g per head, to be thrown when the minestrone is already creamy, excellent taggien (taglierini) even if tradition requires brichetti (i.e. matches), large spaghetti reduced to a height of 2 cm or scuccuzzu, semolina grains halfway between couscous and fregola.

Lukewarm minestrone is perfect, cold is great and the next day even better. It should be served in capable holsters xatte, where, the last rule says that, sinking the spoon, this must remain standing, because that's how you measure it consistency. For me and Simonetta the test of the spoon became a game and the grandmother laughed sly knowing already that he would remain perfectly upright.

Laura Maragliano
Salt & Pepper of August 2020

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Genoese minestrone – Sale & Pepe – Italian Cuisine

Genoese minestrone - Sale & Pepe


1 Drain the legumes. Clean the vegetables (choose from broad beans, peas, green beans, pumpkin, cabbage, courgettes and aubergines, according to the season), wash them and cut them into chunks. Wash and chop the parsley in order to obtain a nice handful.

2 Weigh all the vegetables and calculate 130 ml of water for each hectogram.Pour it into a large pan and bring it to the boil. Add the vegetables (except celery, onion and parsley) and the rinsed beans and cook on high heat for 5 minutes. Lower the heat and add celery, onion and parsley. Cover the pot and continue cooking for 1 hour, stirring occasionally. Then add 1 dl of oil, a pinch of coarse salt and the parmesan crusts and cook another 50 minutes: the vegetables must be discarded; mash the larger ones with a fork to make the soup creamy. Add the chopped pasta and cook it.

3 Prepare the pesto. Clean and wash the basil. Remove the garlic from the peel and central core and blend it with the washed and dried basil, the Parmesan, the pecorino cheese, a pinch of salt and 5 tablespoons of oil. After the minestrone rests for 30 minutes off the heat, cut the parmesan crusts into chunks and put them back in the minestrone together with the pesto. Mix and serve lukewarm or cold to taste.

Spring Minestrone Recipe – Italian Cuisine – Italian Cuisine

Spring Minestrone Recipe - Italian Cuisine

  • 350 g courgettes
  • 350 g new potatoes
  • 250 g red cherry tomatoes
  • 150 g green beans
  • 150 g yellow carrots
  • 100 g snow peas
  • 100 g celery
  • 100 g orange carrots
  • marjoram
  • thyme
  • mint
  • vegetable broth
  • salt

For the spring minestrone recipe, blanch the tomatoes in salted boiling water for a minute, then remove the peel and cut them in half. Peel all the vegetables and cut them into pieces. Cook the potatoes in the vegetable broth for 3 minutes, then add the carrots; after 2 minutes add the celery and after another 2 minutes the green beans, snow peas and courgettes; cook all together for another 10 minutes; Finally, complete with the cherry tomatoes and cook again for 2 minutes. Turn off the heat and add marjoram, thyme and mint leaves in equal quantities. Season with salt, season with a drizzle of raw oil and serve.

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