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Trentino- Alto Minestra Di Orzo |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Posted: 16 October 2012 at 09:14 |
this recipe comes from my paternal grandmom, Margherite Recchetti Cintrano ...
TRENTINO ALTO ALDIGE
In Italian, this soup is often called: Minestra d´Orzo.
TRENTINO-ALTO ADIGE MINESTRA D´ORZO
SAUSAGE & BARLEY SOUP ... 3 tablespoons Evoo 12 oz. kielbasa, Italian sausage or bratwürst ( Italian pork sausages sweet and piquant used )14 cups of beef stock
1 1/4 cups pearl barley
2 large bay leaves crushed
3 cups green curly or standard cabbage
2 medium onions minced
1 large carrot peeled and diced finely
1 large celery stalk with leaves finely chopped ( leek and scallion used )
3 tblsps. fresh Italian flat parsley minced
2 three inch long sprigs of rosemary or 2 tsps. dried rosemary
1 tblsp. Marjoram dried and crumbled or 3 tblsps. fresh marjoram
2 large garlic cloves minced
12 oz. potatoes peeled, sliced into 1/2 inch dice
salt and freshly ground peppercorns
6 oz. aged provolone called Montasio or provolone shredded
1) heat 3 tblsps. of Evoo in large skillet over medium heat
2) sauté the sausages until some of the fat is rendered. Pierce the sausages a couple of times with a fork; and sauté approx. 10 to 12 mins. until golden on all sides
4) thinly slice sausage and transfer them to a 6 or 8 Quart soup or stew pot
6) bring to a boil and then, reduce the heat and simmer 30 mins.
before employing into the beef broth
8) add the sliced cabbage and sauté in skillet until just beginning to brown about 5 mins.
10) mix the marjoram with the garlic and then, into the cabbage and add 1 cup beef stock and bring to boil
12) add cabbage mixture drained well to the thick chowdery textured soup
14) season with salt and black pepper ground and ladle soup in bowls and sprinkle bread croutóns and with aged provolone ... or aged cured Reggiano Parmesano ... or Grana Padano ...
Enjoy,
Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Another great sounding soup, Margi. Can't wait to give it a try.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Brook,
Thanks for the compliment. It is quite wholesome and hearty at same time ... Enjoy and thanks again for ur feedbk. Ciao. Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Brook has tried this and really enjoyed it. See notes here:
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Tas and Brook;
This is not a modern recipe; and thus, I prepare as my paternal Grandmom would have; it is MINESTRA d´Orzo in Italian.
I make it once or year --- It is already too warm here to prepare, however, enjoy. It is quite traditional and thus, no modernities ...
Thank you.
Margaux.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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africanmeat
Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
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I agree 100% i will give it a tray
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Ahron
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Ahron;
Always a gentleman ... Thank you ...
Please do take a couple of photos ...
Look forward to hearing your views and seeing ur pictorial ...
All my best. Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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