"Tano, passami l’olio, but for the soup ...!”

Who knows how to make the soup, raise your hand!  

You will say: "Ehh Cinzia, that it takes to do so!"But no! A good soup if done right, must be done in a workmanlike manner ... rather, to rule Tano! It is not over ... Now I ask you: "Minestrone soup in winter or year-round?"I do all year ... and you?

I love the soup, nice warm winter, e of estate tiepido. A mega concentrate seasonal vegetables, of vitamins and minerals. Too bad that for many in summer and, how to say ... a dish inadequate. Io insisto, and I do it anyway!

But we are really capable of doing the soup?

A few days ago we were discussing with the chef Giancarlo Morelli Most of the mistakes that are in the preparation of soup. Unwittingly it I found a few days later to talk it over with the chef Tano Simonato. He reiterated the common mistake, including my, proceed in the kitchen putting together all the vegetables.

Enough, I decided, I want to know how serious the soup!

Cynthia,  just say it,,it,Season with salt and a little 'sugar,,it,Stories of People Cynthia Tosini "Tano,,it… here's the recipe:

"The cold soup Tano Simonato"

Ingredients:

• For the broth:

Carrots, zucchini, sedano, white onion, Pomodoro Ramat, basil, laurel, juniper berries.

Preparation:

After you have cleansed all the chopped vegetables, leave on the heat for at least three hours on a low flame.

Go to chinoise (Colino) and keep only the liquid part.

• For the vegetables:

Carrots, zucchini, this, peas, potato, fave.

Preparation:

Soak the chickpeas the night before (at least 18 hours); put in baking and keep them al dente, about 50 min.

Peel the vegetables and cook as follows:

       – Cut carrots diced and boiled al dente holding.

       – Cut the zucchini and boil until al dente holding.

       – Blanch the peas in boiling water for a few minutes already and keep them al dente.

       – Blanch the beans in boiling water for a few minutes already and keep them al dente.

       – Peel the potatoes and cut into diced and boiled in already boiling water and keep them al dente.

       – Peel a potato and boil it for a long time, to be able to then crush with a potato masher.

All vegetables should be salted water with a little salt.

Keep everything separate until the moment of preparation of soup.

• For the rice:

Cook in boiling water already in the boulevard rice dwarf holding the tooth; add salt of half of a normal cooking.

Preparing the soup:

Put the mashed potatoes in the broth and stir; Finally add all the vegetables and rice. Of course all cold. Season with salt and a little 'sugar.

Serve in holster and serve with extra virgin olive oil (Extra Vergine Olive).

 

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