Minestra-Minestrone and another leftover recipe

  • Who does not know minestrone? It is always intresting to search for the origin of words. ‘Minestra’ means soup in Italian and ‘Minestrone’ is literally a ‘big soup’ because of the quantity of ingredients. There is no real recipe, but in general you use seasonal vegetables or even real leftovers. So it is an ideal recipe to empty the fridge.

Chop a big red onion, a few garlic cloves and of course a spicy little pepper. Fry them in a bit of olive oil. Add all the equally chopped vegetables which you found on your way through the fridge (my catch of the day : a big red pepper, a small celeriac, a small cucumber, a few mushrooms and one tomato for some extra color). Let them all simmer for a little while. Add a few bay leaves, some dry basil and thyme and broth. I prefer vegetables with some liquid, but if you prefer the other way around, then add more broth. Boil the minestrone but not too long (vegetables al dente). Serve as a starter, as a lunch, with or without bread, with or without parmigiano.

  • With some little courgettes (400 grams for 2) and a lighter version of 1 round puff pastry I think a kind of ‘sheet cake’ will be a perfect second course. Unroll the dough as thin as possible. Put the dough on baking paper on a flat oven plate. Make a mixture of tasty white cheese (I still  had some of the crescenza cheese, 150 grams) with chopped shallot (2), a few garlic cloves, a spicy little pepper, one table spoon of oregano, salt and pepper at taste. Spread the mixture on the pastry. Cut the courgettes in thin slices. Instead of courgettes you can use whatever vegetable you have left in your fridge, as long as it’s thinly sliced. Put the slices on the cheese in a nice pattern. Sprinkle some dry oregano over the courgettes. Finish with a drizzle of olive oil. If you want it all even more cheesy, add some extra parmigiano or mozzarella.  Bake at 180° for approx. 20-25 mins.

Great, my fridge is ready for the  new delivery of tomorrow.


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