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Murano Warmer Up Minnestrone with Fennel

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Murano Warmer Up Minnestrone with Fennel

Postby Alexandria » Wed Jan 10, 2018 12:04 pm

There is nothing like a hot soup or stew to keep one warm on a frigid day ..

Last week, my husband and I were in Venice, Murano, Padua (Padova ) and Verona to catch up with 3 dear Italian collaborators who have become dear Friends over the years ..

Here is the Minnestrone we had, and I just came back from La Boqueria Market with the ingredients to prepare ..

Minnestrone with Fennel : ( 6 Servings ) .. This récipe comes from Trattoria Ai Frati in Murano, Venice .. :wino

2 tblsps Italian Evoo
1 large potato peeled and diced
1 small Cavola black cabbage or 1 small green curly cabbage shredded
2 small courgettes or zucchini diced
1 large carrot peeled and diced
1 small onion chopped or 2 small shallots minced finely
1 small fennel bulb with fronds diced
6 cups of homemade vegetable or chicken stock (standard measuring cup )
1 cup of tiny shell shaped pasta or Ditallini tubes ..
1 cup of fresh sweet peas or frozen or fresh green beans chopped
Soaked in water overnight, 200 grams of northern white beans or cannellini white kidney beans

1) Heat the oil in a heavy large saucepan over medium heat.
2) Add the potato, cavolo, zucchini, carrot, onion and fennel and sauté for 8 minutes ..
3) Add the broth / stock and bring to a boil ..
4) Reduce the heat and simmer on slow low flame until veggies are crisp tender - approx. another 8 minutes ..
5) Add the green beans or the peas and cook Pasta separately and drain .. Cook the pasta al dente .. 10 minutes and add the soaked & cooked beans beans without the bean liquid .. Add both to the soup mixture ..
6) Adjust the salt, black freshly ground pepper and parsley or other herbs of your choice ..
7) Pour into big clay bowls and serve with rustic country hot bread ..

Sip a lovely red Italian Wine .. Voila .. A perfect lunch ..
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Re: Murano Warmer Up Minnestrone with Fennel

Postby Renée » Wed Jan 10, 2018 11:28 pm

What a lovely recipe, Alexandria! I have everything except the Cavola nero, which I can easily buy from the supermarket and the fennel. Would you grate Parmesan over the top?

Slightly off topic, but I asked you about the black bread that you mentioned before Christmas.

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Re: Murano Warmer Up Minnestrone with Fennel

Postby Alexandria » Thu Jan 11, 2018 12:34 am

@ Renée,

Dear, Thank you very much for all your kindnesses ..

This Minnestrone was one of the best I have ever had ..

Just simply perfect !

Yes, of course one can grate Parmesano on top or Pecorino ..

Yes, the black bread brands ..

1) Meulen: High Fiber, no fat, Black Rye Pumpernickel .. all natural .. ( The Netherlands )

2) Naturepan - all natural ( pumpernickel rye - dark Brown ) ( Germany )

3) Rectangular large cracker breads: Wasa Rustikal or Multi Cereals ( Sweden )

All of these are available at: El Corte Ingles Supermarket / Hypercor - Barcelona ..

I am sure that you can google El Corte Ingles and just look at the breads: Pans de Centeno / Pans Negros: to see the photographs ..

Hope you have had a fabulous 2018 so far .. :crossed :crossed
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Re: Murano Warmer Up Minnestrone with Fennel

Postby Renée » Thu Jan 11, 2018 12:56 pm

Thank you for the information, Alexandria. It was very kind of you. I can get the German pumpernickel rye breads in the supermarkets and of course the rye crispbreads, but I was thinking about making loaves. I have made breads containing rye flour, but I had some wonderful breads whilst in The Netherlands which had been brought in from Belgium, so I will need to do some searches.

2018 has been very quiet for me so far. I need to get much fitter now at the gym and walking occasionally when the weather is good and not too cold.

Have a very happy 2018! :newhuggy

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Re: Murano Warmer Up Minnestrone with Fennel

Postby Petronius » Thu Jan 11, 2018 2:42 pm

Does this help René,

http://www.geniuskitchen.com/recipe/ger ... read-43285

A bit too heavy for me now.

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Re: Murano Warmer Up Minnestrone with Fennel

Postby Renée » Thu Jan 11, 2018 11:48 pm

Thanks, Petronius, for that interesting recipe which I will make very soon. The small amount of cocoa is an interesting ingredient. I used to buy a Borodinsky loaf from Booths supermarket which was made in a specialist bakery in Cumbria, but they are buying from a different bakery now. It was made with rye flour, molasses and coriander seeds and I loved it lightly toasted. I eat very little bread now, but do like to bake occasionally.

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Re: Murano Warmer Up Minnestrone with Fennel

Postby Petronius » Fri Jan 12, 2018 6:38 pm

Hi Renée, I did find one with 34 ingredients but thought you might prefer this one from Jamie Oliver.

https://www.jamieoliver.com/recipes/bre ... ack-bread/

I was baking a wholemeal loaf this morning so added some cocoa powder and molasses – here's the result, not black but certainly darker than usual.

Dark loaf.jpg
Dark loaf.jpg (174.51 KiB) Viewed 4963 times


A perfect lunch indeed Alexandria, (particularly the last sentence) you inspired me to have a go today, though with a bit of tweaking – leeks instead of courgettes (needed to use up) and different pasta.

My usual minestrone is Shaun Hill's from the Cook's Book, he sautés most of the veg and adds potato and cabbage later. I followed the recipe you posted and it was fine. Also, he puts the pasta in the mix with about ten minutes to go. I was planning on cooking it separately but the arrival of a much needed plumber got in the way. OH says it was tasty.

Didn't add peas or beans.

Thanks for posting – your Venice trip sounded lovely. Much envy – in a nice way.

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Re: Murano Warmer Up Minnestrone with Fennel

Postby Alexandria » Sat Jan 13, 2018 2:07 am

@ Petronius,

Wow, that is a stunner bread from Jaime Olivier ..


Thank you for posting .. Have a lovely weekend .. :clap
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Re: Murano Warmer Up Minnestrone with Fennel

Postby Renée » Sat Jan 13, 2018 10:42 am

That's a lovely recipe, Petronius. I have all the ingredients except the molasses, which I wouldn't like to leave out. I will make it very soon though.

Alexandria, I will be making the Minnestrone with Fennel today, now that I have all the ingredients. Photo later.

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Re: Murano Warmer Up Minnestrone with Fennel

Postby Petronius » Sat Jan 13, 2018 2:25 pm

Sorry Alexandria, should've made it clearer. My loaf wasn't from Jamie Oliver, I just put in a bit of cocoa powder and molasses to my usual mix. Having said that, OH enjoyed it so much I may have a go at his.

Minestrone left overs.

Leftovers.jpg
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Re: Murano Warmer Up Minnestrone with Fennel

Postby Lusciouslush » Sat Jan 13, 2018 2:35 pm

Clive - stunning looking bread there - I'll have 2 slices please!

Can I ask what setting/temp/time you baked it on? I'm still learning how to drive the Circotherm - much testing going on here...........!
Careful how many pics you post - I'll probably keep asking you the same question :D

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Re: Murano Warmer Up Minnestrone with Fennel

Postby Petronius » Sat Jan 13, 2018 5:23 pm

Hi Lusciouslush – I'm assuming you're asking about my bread; I'm Dennis, yes I know it's confusing but I'm happy to be mistaken for Clive as he's a far better cook than me. :thumbsup

Too late to get a couple of slices in the post now! But next time … :D

To save electricity, those white rolls and the loaf went into oven at the same time – set on 230C, normally I do rolls at 220 and bread on 240, sourdough 250.

Rolls took 30 minutes, (could've had less), bread took 50 minutes.

Not sure why, but I don't think I ever baked bread using Circotherm. However if I did it would be something like Circotherm 190C for the rolls at 230C conventional oven and 200C for 250C conventional. Hope that helps. The other beauty of Circotherm the temperature is the same on all the shelves.

Always happy to answer questions as it was only by me asking questions that I learnt so much.

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Re: Murano Warmer Up Minnestrone with Fennel

Postby Alexandria » Sat Jan 13, 2018 9:55 pm

@Petronius:


Left overs !!

Cool ..

Have a great weekend ..

:clap
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Re: Murano Warmer Up Minnestrone with Fennel

Postby Renée » Sat Jan 13, 2018 10:23 pm

This is what I had tonight and it was so good, Alexandria. I made the focaccia from memory and think that the oven was too hot and it is too thick. It looks very different to my previous one.

I was almost tempted to add tomato purée, but I decided not to and stayed true to your recipe and I'm glad that I did.


Image

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Re: Murano Warmer Up Minnestrone with Fennel

Postby Alexandria » Sat Jan 13, 2018 10:37 pm

@Renée.

:clap :thumbsup !!! Extraordinary ..


Looks fabulous ..

Thank you for posting a photo for all of us ..


There are several types of Focaccia .. This is not a flat bread Ligurian Focaccia ..

It looks more like a "cake bread type" Focaccia, however, it looks delicious too .. :crossed

Ligurian Focaccia is prepared:

1 Cup ( standard Measurement cup ) of warm water
1 teasp of dry Yeast
3 / 4 cups of unbleached focaccia flour ( pizza flour )

Then you shall also require:

1 / 4 Cup Evoo ( Italian )
3 Tblsps of either sage or rosemary or basil Genovese ( fresh ) minced finely
3 tablesps of fine grain Sea Salt


If you wish, I will post the recipe for you tomorrow ( Sunday ) ..

Have a lovely weekend and Thanks again .. :wino :lol:
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Re: Murano Warmer Up Minnestrone with Fennel

Postby Petronius » Sun Jan 14, 2018 2:19 pm

Renée that looks good. I did add half a tin of tomatoes just to use them up.

Left overs Alexandria, that made me smile :D , Yep, had another bowl yesterday. :thumbsup

I live and learn indeed. Never thought of using 'OO' flour for focaccia. Here's one I made last year using white bread flour.

focaccia.jpg
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Re: Murano Warmer Up Minnestrone with Fennel

Postby Renée » Sun Jan 14, 2018 3:06 pm

That looks good, Dennis! My previous focaccias were much thinner than the one that I made yesterday.

I've been browsing around as usual and found this recipe, which will be on my list. What I want to do is to make a leaven with rye flour. It is a long drawn out process, but I did it a few years ago.

http://theryebaker.com/sourdough-danish-rye/

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Re: Murano Warmer Up Minnestrone with Fennel

Postby Lusciouslush » Sun Jan 14, 2018 3:10 pm

Sorry Dennis!! Of course I knew it was you :wave - put it down to brain fog & looking at too many chilli pics!

Any particular reason for not using the Circotherm for baking bread?

I'm having a hit & miss with roasting at the minute - this oven has too many programmes for its own good - it's like the flight deck of concorde!

Will post over on the Circotherm thread so's not to hijack!

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Re: Murano Warmer Up Minnestrone with Fennel

Postby Alexandria » Mon Jan 15, 2018 1:03 am

@ Petronius, @ Renée,


That is a gorgeous bread focaccia Petronius ..

The Focaccia I prepare, is a Genovese focaccia which is really a "pizza base" flat bread ..

They are quite different, both being fabulous ..

Each part of Italy, has their own "take" on the historic Ligurian flat bread ..

Feel better Renée and Thank you and Petronius for posting all your wonderful photographs too ..

Nighty Night .. 12am here and I must be up at 6am as Monday is always a busy busy day at office ..

Paperwork and lots of computer stuff, answering emails, returning phone calls etcetra ..

Getting our February Pdf started for our clients too ..

Ciao .. All my best regards .. :thumbsup :thumbsup
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Re: Murano Warmer Up Minnestrone with Fennel

Postby patrickchoczowski » Thu Jan 25, 2018 11:50 am

Looks tasty dude :D Makes my hungry

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