Frankie Dettori’s Italian Family Cookbook. Frankie Dettori

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MINESTRONE DI VERDURA

       Minestrone soup

      225 g dried cannellini beans

      3 tablespoons extra virgin olive oil

      1 medium onion, chopped

      1 medium carrot, chopped

      ½ celery stick, plus a handful of the celery leaves, chopped

      225 g ripe tomatoes, skinned and roughly chopped

      ½ teaspoon sugar

      1¼ litres water

      500 g broad beans, shelled

      225 g spring greens or green cabbage, shredded

      50 g short pasta (such as penne, macaroni, fusilli)

      1 generous handful of chopped fresh flat leaf parsley

      sea salt and freshly ground black pepper

      lots of freshly grated Parmesan, to serve

      4 tablespoons extra virgin olive oil, to serve

       Serves: 4

       Preparation time: 20 minutes

       Soaking time: overnight

       Cooking time: 55 minutes

      Soak the cannellini beans in cold water overnight. Then drain, place in a heavy-bottomed pan, cover with cold water, bring to the boil, drain and refresh under a cold running tap. Set aside.

      Heat the olive oil in a large saucepan. Add the onion, carrot and celery and cook gently over a low heat for about 15 minutes, until softened. Add the tomatoes and the sugar, and simmer for a further 10 minutes, stirring often. Pour in the water and bring to the boil. Reduce the heat, cover and simmer for 20 minutes, skimming off any foam that may rise to the surface.

      Add the cannellini beans, broad beans, spring greens (or cabbage), pasta and parsley, and simmer for a further 8 minutes, or until the pasta is cooked. Season with salt and pepper. To serve, ladle into warmed bowls, stir in a tablespoon of olive oil and sprinkle with the freshly grated Parmesan.

      Frankie

      “The classic Italian soup, that is so much more than just a bowl of soup. To me, it evokes a feeling of well-being and a time when families ate together, when Sunday lunches were sacrosanct and when my nonna’s minestrone soup was on the menu. She would pick all the vegetables and herbs from her own vegetable plot and would take hours cleaning and chopping the ingredients. The end result, with a sprinkling of Parmigiano cheese, was just heaven.”

STRACCIATELLA

       Stracciatella ‘egg-drop’ soup

      3 medium eggs

      2 teaspoons finely chopped fresh flat leaf parsley

      3 tablespoons grated Parmesan

      1 teaspoon lemon juice

      1 litre chicken stock

      sea salt

       Serves: 4

       Preparation time: 5 minutes

       Cooking time: 5 minutes

      Whisk the eggs with the parsley, Parmesan and lemon juice. Place the chicken stock in a saucepan and bring to a rolling boil.

      Using a metal spoon, slowly pour in the egg mixture, stirring all the time, so that long ribbons of egg are formed.

      Season to taste, take off the heat and serve in warmed bowls immediately.

      Frankie

      “This is a get-well-soon, cuddle-in-a-bowl, cure-all soup. Based on the classic Italian brodo (chicken stock), this is our version of the famous Jewish penicillin. The addition of lightly beaten eggs and Parmigiano cheese is inspired.”

PASTA E FAGIOLI

       Pasta and bean soup

      300 g dried cannellini beans

      3 garlic cloves

      a sprig of fresh sage

      8 tablespoons extra virgin olive oil

      300 g dried short pasta (such as macaroni, fusilli)

      a sprig of fresh rosemary

      ½ small fresh red chilli pepper, roughly chopped

      sea salt and freshly ground black pepper

      a large handful of freshly grated Parmesan

       Serves: 4

       Preparation time: 10 minutes СКАЧАТЬ