Milanese-Style Minestrone
Number of servings
10
Difficulty
Medium
Ingredients
300
gr rice
1
piece(s) medium-sized savoy cabbage
1
piece(s) zucchini (in summer)
4
piece(s) carrots
1
piece(s) small stalk of green celery
300
gr pearl onions
3
piece(s) medium whole peeled potatoes
300
gr fresh shelled borlotti beans
1
piece(s) ripe tomato diced without seeds
1
bunch fresh basil
60
gr sliced pancetta
200
gr fresh pork rinds well cooked
150
gr grated grana
bunch sage
bunch parsley
bunch rosemary
1
clove(s) garlic
pinch salt
Directions
- Chop parsley and pancetta on the cutting board with a hint of garlic (or a whole clove to remove at the end), place in a pot with abundant water, salt, celery, carrots, small onions, the zucchini in slices and all the other ingredients, except the cabbage and rice.
- Cook over low heat for about five hours, adding the cabbage one hour before the end, together with the rice (in winter the cabbage should be added only twenty minutes before the end of cooking).
- Replenish the water that evaporates, always hot.
- Before serving, remove the garlic (if still found) and mash the potatoes to thicken the broth.
- Add abundant grated grana.