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Lamb
and artichokes
Meat
of lamb 500 [gr]
4 artichokes
1 clove of garlic
Oil extra virgin of olive 1 glass
1 sprig of rosmarino
broth
little white wine
Salt
Cut the lamb asunder; clean the artichokes removing points and hard
leaves, cut them to segments; make brown in the "oil extra
virgin of olive" the lamb and bathe it with the white wine,
salt and make cook for around 30 minutes, bathing with broth or
hot water; add the garlic and the minced rosmarino and the artichokes;
bathe still and carry to complete cooking.
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Genoese
minestrone
Beans
cool borlotti 100 [gr]
3 potatoes
2 eggplants
Fagiolini in grass 150 gr
Pumpkin or zucchini 200 gr
Cabbage (according to season) 300 gr
Besides 200 gr of each vegetable of season
Mushrooms dry 25 gr
Short pasta 200 gr
2 spoons of I crush
Salt
Oil extra virgin of olive
Begin to the fire a pot with salty water; junta to ebullition,
throw you all the vegetables to bits; begin to bathes the mushrooms,
squeeze them, mince them and add them to the soup; cook to low
fire for at least 2 hours unite the pasta therefore and carry
to cooking; remove from the fire and add the "I crush"
diluted with 2 spoons of "oil extra virgin of olive,"
stir again and serve.
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