June 23,
2009

Italian
cuisine

drink
soup

Minestorone Alla Milanese

70g pancetta or bacon
1/4 onion (70g), cut into 1cm x 1cm dice
1/4 carrot (30g), 1cm x 0.5cm
30g celery, 1cm x 1cm
30g lentil, 1cm x 1cm
1 potato (70g),1cm x 1cm;
put into the bouillon
50g zucchini, 1cm x 0.5cm
30g cabbage, 1cm x 1cm
20g green bean, 1cm x 1cm
700ml bouillon
10g butter(optional)

1. Heat the olive oil in a pot and cook the pancetta
until crispy. high-heat
Add the carrots, celery and onions to the pot.
Cover for a few minutes.

2. Add the lentil and half of the chicken broth.
Discard the fat.
Remove the pancetta from the pot and cut; place in bowls.

3. Cook over medium high-heat until the vegetables are tender but still hold their shape.

• 10 minutes before serving, add potatoes and remaining chicken broth.


• 5 minutes before serving, add zucchini and cabbage


• 2 minutes before serving, add the green beans

4. Remove from the heat, add the butter to the pot.

notes;
If you don't remove the pancetta, it release its flavor too much.
The pancetta itself tastes nothing.
Feel free to add pasta or rice
Cook until
pasta: al dente
rice : tender but still a bit firm in the center of each grain