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Ancient Minestrone

Minestrone antico

Difficulty: Medium

Ingredients: 400 g of flour, 4 eggs. For the minestrone: 300 g of dried beans, 300 g of potatoes, 50 g of minced lard (or bacon), 1 chopped onion, 30 g of diced bacon, 1 tbsp. of tomato purée thinned in warm water, grated Parmesan to taste, salt.

Preparation: Soak the beans adding a little baking soda on the previous night. In a saucepan, sauté the onion and lard, stirring constantly with a wooden spoon; when the onion is browned, add the tomato purée, stir, then blend in the beans and the potatoes (peeled and cut into dices), add approx. 2 l of water, salt and allow to simmer uncovered for a couple of hours. In the meanwhile, work the eggs and the flour into a dough on the pasteboard; with a rolling-pin, roll out into a thin pastry layer, which you will roll and finely cut in order to obtain small tagliatelle (noodles). Cook the small tagliatelle in the bean broth, then pour into a tureen and serve with grated Parmesan.

Suggested red wine Lambrusco



Recipe sent by: Pietro Campaldini - Porretta Terme (BO)

Last modified Feb 10, 2016

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