Soup with ring pasta 😋😋😋 

Here are some simple Abruzzo anelletti in minestrone, a pasta shape that I find suitable for a thousand uses: an example is the delicious recipe of Abruzzo Anelletti... which I use them "dry" as per the Abruzzo tradition. Anelletti are a finely cut pasta in the shape of a ring. Used to make excellent soups and salads.

In Abruzzo, in the green heart of Europe, the Rustichella d'Abruzzo artisan production laboratories use the best natural ingredients to prepare, with all the care of the past, durum wheat semolina pasta in traditional and special formats. The exclusive use of a bronze mill makes the pasta rough allowing it to better absorb the sauces, the weak drying temperature also preserves the nutritional value of the pasta and the taste of the wheat at the time of cooking.

Cooking with talent

Per 100g of pasta : Add about 10g of salt in 1 liter of slightly calcareous water. Bring the water to a boil. Throw the pasta in the water and turn with a wooden spoon. Wait for the boil to resume and cook for 12 or 14 minutes. After cooking, add a stream of cold water and drain.

Ingredients (serves 2)

100 gr. Sicilian anelletti

1 small organic cabbage 

3 organic carrots 

3 small organic leeks 

2 organic winter green zucchini 

2 stalks of organic celery 

1 small potato

1 liter of vegetable broth

2 level teaspoons of barley

Procedure

I chose the vegetables according to seasonality and trying to maintain the balance of ying and yang energies paying attention to whether they were above or below ground. Following the same logic you can obviously use other types of vegetables. Meanwhile I prepared 1 liter of vegetable broth using a bio cube. I cut the vegetables, poured the broth and cooked for 15/20 minutes. When the minestrone came to a boil I poured the anelletti and continued cooking for another 14 minutes (pasta cooking time). Then I turned off the heat and added the two teaspoons of miso, previously dissolved in a little cooking liquid of the minestrone. The important thing is that miso does not boil so as not to lose its nutritional properties. And here is our dinner of last night.🙂