EAL News

Food

Winter Minestrone (Italian)

INGREDIENTS

  • 4 potatoes - cubed
  • 2 cups butternut squash - cubed
  • 1 medium onion
  • 2 stalks of celery, chopped
  • 5 cherry tomatoes
  • 2 cups cauliflower florets
  • 3 small artichokes, sliced
  • 1/2 bunch of broccoli rabe, chopped in half
  • 2 bay leaves
  • extra virgin olive oil
  • salt & fresh black pepper
  • pecorino cheese

INSTRUCTIONS:

Put 10 cups of water in a pot, keep it boiling and set aside.

In a large pot, add 4 Tbs of EV olive oil and the onion chopped finely and the bay leaves. Saute` the onion until it becomes translucent.

Add the potatoes and the butternut squash and saute` them in the onion for about 2 mins.

Add the cauliflowers, the artichokes, the tomatoes and the celery and saute for about 2 mins.

Add about 4 cups of water enough to cover the ingredients and let everything cook at medium flame for about 10-15 mins.

If it gets too dry add some more hot water. Add salt as desired.

Taste the potatoes and they are almost tender add the broccoli rabe.

Let the broccoli rabe cook for 4-5 mins. and serve with pecorino cheese and fresh black pepper.

Source: https://www.cookingwithnonna.com/italian-cuisine/winter-minestrone.html 

Kusksu (Maltese)

INGREDIENTS:

  • 1 onion finely chopped
  • 3 cloves of garlic
  • 1 tablespoon tomato paste
  • 1 teaspoon mint
  • 350 grams broad beans (frozen or fresh)
  • 300 grams peas (frozen or fresh)
  • 1.5 litres chicken or vegetable stock ( I used both)
  • 150 grams giant couscous (I used wholemeal but you can also use white)
  • 4 to 6 Maltese Cheeselets (or fresh ricotta to serve) - optional
  • 4 to 6 eggs - optional
  • Mint and grated parmesan to serve
  • Olive oil
  • Salt and pepper

INSTRUCTIONS:

  1. In a large pot fry the onion with a good dose of olive oil for about five minutes.
  2. Add in the garlic, tomato paste and mint. Fry for 1 minute.
  3. Add the broad beans, peas and stock.
  4. Bring to a boil and simmer for fifteen minutes.
  5. Add in the giant couscous and simmer for fifteen minutes.
  6. If adding in eggs, gently crack open and put in with the couscous.
  7. Add in the Maltese cheeselets and cook for a further ten minutes.
  8. When serving provide each plate with a cheeselet and egg if using. If not using the cheeselet then place a dollop of ricotta into the bowl instead.
  9. Season and sprinkle some parmesan and fresh mint on top.

Source:     http://www.amaltesemouthful.com/kusksu-beautiful-maltese-soup-start-new-year/