Milanese minestrone is a tasty dish typical of the Milanese culinary tradition. Made with a variety of fresh vegetables and enriched by the unique flavor of lardo, this minestrone is perfect for warming winter days.
Finely chop the lardo together with one clove of garlic and a little onion; when the mixture is soft, add a small sprig of parsley and a stalk of celery
Except for the peas and the savoy cabbage, put all the chopped vegetables in the pot, the peeled and seeded tomatoes cut into cubes, two tablespoons of oil, the chopped lardo, and pour in about two liters of water
Season with salt, bring to a boil over high heat, lower the heat and continue cooking over very low heat for at least 2 hours
Then add the peas and the coarsely chopped or torn savoy cabbage, and after fifteen minutes add the rice, which needs about 18 minutes to cook
Stir occasionally
The minestrone should be quite thick, and serve it with plenty of grated cheese
Excellent hot but also warm or cold in summer
Pairing wines: Sancolombano DOC Colli Perugini Rosso DOC Montepulciano D'Abruzzo Cerasuolo DOC
Frying Pan
Casserole Pan
Italia, Lombardia
| Energy (kcal) | 82.04 |
| Carbohydrates (g) | 9.48 |
| of which Sugars (g) | 2.12 |
| Fat (g) | 3.57 |
| of which Saturates (g) | 0.92 |
| Protein (g) | 2.38 |
| Fiber (g) | 2.31 |
| Sale (g) | 0.02 |
