FIRST COURSES - SOUP
Minestrone milanese style
Ingredients for 4 servings:
200 gr rice
150 gr fresh shelled beans
200 gr tomatoe pulp
100 gr asparagus tips
80 gr lean thick cut pancetta (bacon)
50 gr butter
80 gr grated Parmesan cheese
3 carrots
2 potatoes
2 zucchini
1 leek
1 celery heart
1 little onion
1 clove of garlic
2 leaves of lauro
1 sprig of rosemary
1 bunch of basil
1 bunch of parsley
1.5 lt of light broth
grated ground pepper
salt
Minestrone milanese style
Preparation:
Boil the pancetta, pound with the onion and leek; fry slightly in a pan with half butter at moderate heat. When everything is well done pour the asparagus tips, carrots, potatoes and zucchini chopped in little cubes, beans, minced celery and the remaining butter; salt, pepper and cook for several minutes at moderate heat, stiring. Tie together parsley, rosemary and a leaf of lauro and put into the pan with the tomatoe pulp, sprinkle with the broth and cook until beans are soft.

Pour the rice and, before finishing the cooking, season the minestrone with minced basil, lauro, garlic and parsley.

Let it rest for some minutes before serving; serve parmesan aside.

Preparation time: 60 minutes
Cooking time: 120 minutes
Difficulty: easy

Chef's advice
The suggested wine is Verduzzo (white) or Lagrein Merlot (red).
Minestrone milanese style - Ricetta