Difference between revisions of "Minestra Dagnello"
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# Chop finely the [[celery]], [[carrot]] and [[onion]] and saute in 3 tablespoons of [[olive oil]] | # Chop finely the [[celery]], [[carrot]] and [[onion]] and saute in 3 tablespoons of [[olive oil]] | ||
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# Serve with freshly ground [[pepper]]. | # Serve with freshly ground [[pepper]]. | ||
| − | [[Category:Italian | + | ==References== |
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| − | [[Category:Lamb Recipes]] | + | [[Category:Italian cuisine]] |
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[[Category:Pasta Recipes]] | [[Category:Pasta Recipes]] | ||
Latest revision as of 14:37, 15 July 2012
Description
This is THE Lamb SOUP for a quiet, intimate evening on a rainy day. My family uses white Burgundy wine which blends wonderfully with the vegetables and ends up tasting a bit sweet. Children wont even know there's wine in the soup. celery gives a rustic, fresh taste. TRULY, WONDERFUL RUSTIC TASTING SOUP. Got the recipe from Pietro Petroni's : The Complete Book of Florentine Cooking while I was in Florence.
Ingredients
- 300 g lean ground Lamb
- 200 g home-made narrow noodles
- 200 g tomatoes (Ripe or canned)
- ½ onion
- 1 carrot
- 1 stalk celery
- 1 clove garlic
- ½ glass white wine
- 1 liter broth
- 3 tablespoons olive oil
- salt and pepper
Procedures
- Chop finely the celery, carrot and onion and saute in 3 tablespoons of olive oil
- As soon as the onion begins to change colour, add the Lamb and continue to cook
- After a few minutes, add the wine and allow to evaporate completely, then add the tomatoes
- Continue to cook over a low heat for about one hour, then add the broth.
- Finally add the noodles and cook for a few minutes.
- Serve with freshly ground pepper.
