Olive-press soup(Zuppa frantoiana)
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- A)
- 400 grams of yellow pumpkin pulp
- 1/2 vegetable stock cube
- salt
- B)
- 100 grams of French beans (the so called "cannellini")
1/2 vegetable stock cube
- 2 garlic cloves
- one lock of sage
- salt
- C)
- 100 grams of onion
- 100 grams of celery
- 100 grams of carrot
- 100 grams of chopped leek
- 8 spoons of olive oil
- salt
- D)
- a mixture composed by:
4 garlic cloves
a small onion
a small leek
the leaves of a small rosemary branch
a pinch of dried basil
- a varied bunch composed by a small bunch of thyme, one bunch of sweet
marjoram and another one of "nepitella"
- 100 grams of chicories
- 100 grams of chopped black cabbage
- 100 grams of chopped savoy cabbage
- 100 grams of spring cabbage
- a small bunch of spinach and one of chard, well cleaned and chopped
- 4 slices of Tuscan stale bread (roasted at the moment)
- olive oil
- salt
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Put,
at least, one litre of water in a pot and let the pumpkin boil together
with the half vegetable stock cube; cook for about 10 minutes and then leave
the pumpkin and the cooking broth available to use in another moment. Do
the same with the French beans and all the ingredients mentioned at point
B), cooking all the stuff very slowly for 90 minutes.
In an appropriate pan put all the ingredients at point C) plus the varied
bunch, let the stuff stew for about 20 minutes, over a medium-brisky heat
(use a lid to cover the pan) and turn it very often because it may attach
to the bottom of the pan. Then prepare the mixture mentioned at point D
using also a big spoon of the pumpkin cooking broth and another big spoon
of the French beans cooking water, cook for about 30 minutes, over a low
heat, always with the pan covered and turn this stuff gradually. At this
point put also the chicories and all the other vegetables, add a big spoon
each of pumpkin and French beans' broth, let the stuff boil once again and
cook for 20 minutes more.
Now mix both the pumpkin and the French beans together with their broth
(by using a liquidizer), add this mixture to the above stuff and continue
with the cooking for 30 minutes, at least, over a low heat and with the
pan covered; turn this stuff very often and adjust with salt before switching
off. Prepare the soup plates with one slice of bread each, bathe the bread
with abundant oil, then pour some cooking water in order to dip them in
the broth for about one minute. After this time fill the soup plates with
some other vegetable broth and serve them with some more oil, without any
parsimony. |
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