The Puglian minestrone is a variation of the classic minestrone enriched with broccoli rabe. Puglia is famous for its simple and genuine cuisine, and this dish perfectly represents the region's culinary tradition.
If possible, choose broccoli rabe whose florets are in bloom because they are more flavorful
Boil them in salted water for about ten minutes, then separate the stems from the florets
Chop the stems together with the onions, put the mixture into a pot and season it with three tablespoons of oil, a pinch of pepper and a little chili
After 5 minutes, pour in one and a half liters of hot water and let simmer for one hour and 45 minutes
Then add the pasta, stir and add the florets
Stir and cook until done
Turn off the heat
Sprinkle with pecorino, mix well and let the minestrone rest for a few minutes
Season with another pinch of pepper and chili, add two tablespoons of uncooked olive oil and serve
Pairing wines: Trentino Lagrein Rosato DOC Parrina Rosato DOC Castel Del Monte Rosato DOC
Pot
Knife
Cutting board
Italy, Puglia
| Energy (kcal) | 70.34 |
| Carbohydrates (g) | 13.57 |
| of which Sugars (g) | 3.72 |
| Fat (g) | 0.21 |
| of which Saturates (g) | 0.04 |
| Protein (g) | 2.65 |
| Fiber (g) | 2.65 |
| Sale (g) | 0.05 |
