Fresh Cheese Minestrone
Minestrone di Formaggio Fresco
Sardinian minestrone with vegetables, meat broth, durum wheat semolina and melted pischidu cheese.
Fresh cheese minestrone is a hearty Sardinian dish, designed to bring a warm and nutritious soup to the table. The meat broth accommodates vegetables of varying consistencies, while pischidu cheese, a fresh and salty sheep's milk cheese, adds character, flavor, and a melting softness. durum wheat semolina It completes the dish with a delicate note and helps make the liquid more full-bodied, without turning it into a dry preparation. The balance comes from the contrast between the vegetal flavor of the Swiss chard, celery and wild fennel, the sweetness of the vegetables and the savory component of the cheese. Cooking in shallow pan, preferably earthenware, slowly accompanies the meeting of the ingredients and enhances the aroma of the soffritto of onion. The result is a rustic, creamy soup that should be served piping hot.
Instructions
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8 steps · natural Italian voice
Clean the vegetables
Clean and wash potatoes, beans, carrots, celery, onion thoroughly, Swiss chard, garlic and wild fennel, as for preparing a normal minestrone. Cut the vegetables into even pieces, so as to promote even cooking and obtain a balanced consistency in the soup.
Brown the onion
Slice the onion very thinly and brown it in a earthenware pot with a drizzle of olive oil extra virgin olive oil. Keep the heat moderate and stir until it becomes soft and slightly transparent, without letting it darken or burn: the soffritto It must be fragrant and delicate.
Combine broth and vegetables
Pour in shallow pan Bring the meat broth to a boil, then add all the previously cleaned and washed vegetables. Bring the liquid to a boil and make sure the broth adequately covers the ingredients, allowing them to cook evenly and release their flavor into the pan.
Cook the minestrone
45 minLet the minestrone cook for about 45 minutes at a moderate boil. Stir occasionally and check the cooking: the vegetables should be tender when pierced with a fork, while the broth should be fragrant and richly flavored.
Cut the cheese
Meanwhile, dice the pischidu cheese evenly. Cutting the cheese into small pieces helps it melt into the soup and distributes the flavor evenly, preventing large or difficult-to-melt portions.
Melt the cheese
Add the pischidu cubes to the saucepan when the vegetables are cooked. Mix with a wooden spoon until the cheese melts into the broth and the soup takes on a more homogeneous consistency. The mixture It is ready for the next stage when there are no visible intact dice left.
Incorporate the durum wheat semolina
Pour the durum wheat semolina sprinkling in gradually in the saucepanStirring carefully and continuously, stirring gradually helps prevent lumps from forming and ensures a smooth soup. Continue cooking for a few more minutes, until the liquid is slightly thickened.
Serve very hot
Turn off the heat when the durum wheat semolina It's cooked and the soup has reached a creamy but still fluid consistency. Serve the fresh cheese minestrone immediately, piping hot, so as to preserve the melting of the pischidu and the pleasant consistency obtained in the saucepan.
Chef's Tips
The editorial staff recommends adding the durum wheat semolina sprinkling in gradually only after incorporating the cheese, stirring continuously to avoid lumps and obtain a uniform soup.
Ingredients
- Ingredients for 6 people
- (17.64 oz) 500 g potatoes
- (3.53 oz) 100 g shelled beans 1 carrot
- 2 celery stalks 1 small onion
- 1 deck of Swiss chard
- 1 clove of garlic
- 1 wild fennel
- (5.29 oz) 150 g pischidu cheese (fresh salted sheep's cheese) meat broth
- (1.76 oz) 50 g of durum wheat semolina
- extra virgin olive oil
Can't find it in the US?
- wild fennelHard to find in the US
Fennel fronds plus a pinch of crushed fennel seed
Or: Fresh dill plus fennel seed
- durum wheat semolinaItalian delis or online
Sold as semola rimacinata or durum flour
Or: Fine semolina flour
Do not use coarse semolina or cornmeal.
⚠️ Automatic ingredient-based detection. Always check product labels.
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