Sunday, December 27, 2009

Minestra Di Pasta Rasa (Soup with Shaved Pasta) and Roast Beef Paninis

So we have this leftover roast beef... Tonight paninis! I had the No Knead bread that I made for Christmas Day. Along with the roast beast on my panini I put mayo, horseradish, American Cheese, mushrooms and mozz cheese balls that were on the antipasto tray. It was so good.

I mentioned that I received the La Cucina cookbook. Tonight I made the first recipe from the book.

Minestra Di Pasta Rasa (Soup with Shaved Pasta). The version I made was from the Lombardia region. It was really tasty. The cheese and bread crumbs were very light... I think it just needed pepper.

Minestra Di Pasta Rasa
Ingredients -
3 large eggs, beaten
3 tbsp. breadcrumbs (I added at least a 1/2 cup of breadcrumbs for the consistency to be right)
Pinch grated nutmeg

1 quart broth
(I used chicken broth but I think a vegetable broth would be fine)
1 cup bean purée (This is at the end of the blog)

Combine the eggs, breadcrumbs, cheese, and nutmeg and knead to form a firm dough; season with salt. Let stand for 30 minutes, then grate the mixture, letting "shaved Pasta" fall onto a cloth to dry. Add the broth to the bean puree to create a broth. Bring this to a boil and cook the grated pasta in it quickly, stirring carefully. Pour into bowls and serve with cheese.

Bean Puree

1 14 oz can cannelini beans

1 tbsp. olive oil
1 medium onion, chopped


Heat the oil in a pot and saute the onion until it is well colored. Add the beans and pour in enough water to cover 2 inches. Bring to a boil and reduce heat. Salt to taste. Place beans in food processor and puree. Return puree to soup.

The recipe in the book called for dried beans but being on vacation mode I did not have time for that. So I opted for the canned beans. The soup was delicious so I would say the change in the recipe was good.

1 comment:

Anonymous said...

The panini looks delicious. I just bought a panini grill and I must make something very soon.