MINESTRA SPORCA (DIRTY SOUP)
For 4 people
2 l water, ½ chicken, 1 carrot, 1 onion, 2 celery sticks, 16 g salt, 300 g chicken livers, a knob of butter, oil, salt, two sage leaves, chopped parsley, 40 g. small cut semolina pasta, for example “risoni”
Preparation
Put 2 liters of water in a pan and with ½ chicken, a carrot, an onion, two sticks of celery, 16 g of coarse salt, bring to the boil and cook for 40 minutes.
Wash the livers and, using a small knife, remove impurities and fatty parts. Brown them in a non-stick pan with butter, oil and two sage leaves. Shade with ½ glass of white wine, salt to taste, a ladle of broth and cook for 15 minutes. Let them cool, cut with a knife and get small pieces. Filter the broth, add the chicken livers, bring to the boil and cook the pasta. Serve the soup with chopped parsley.
MALFATTI WITH BAGOSS
Ingredients
3 kg of fresh spinach or 2.5 kg if frozen (1.2 kg cooked), 300 gr. ricotta, 400 gr. chopped bread, 100 gr. grits, 300 g. Young bagoss, 200 gr. Aged bagoss, butter, sage, rosemary, thyme
Preparation
Clean the spinach, boil it, blast chill it, squeeze it and pass it with a knife.
Combine all the ingredients in a planetary mixer, kneading the dough. When the dough is homogeneous, let it rest for two hours in the refrigerator. Pack the bad things. Cook them in plenty of salted water. Drain and season with melted herb butter and seasoned Bagoss.
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CESARE ZUCCA Travel, food & lifestyle.
Milanese by birth, Cesare lives between New York, Milan and the rest of the world. For WEEKEND PREMIUM he photographs and writes about cities, cultures, lifestyles. He likes to discover both traditional and innovative gastronomic delights. Cesare meets and interview top chefs from all over the world, ‘steals’ their recipes in a ” non touristy tourist ” style
INFO
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