Escarole soup
The escarole soup is made with escarole that will be cleaned and cooked in broth to be then combined with rice and minced meat halfway through cooking; It will then be poured into individual dishes with diced mozzarella arranged on the bottom of the plate and served with a sprinkling of grated Parmesan cheese. The escarole soup, is a winter dish easy to make, this salad that if eaten raw has a bitter taste, in cooking changes totally and gives a feeling of freshness... I love this soup even if the classic does not include the addition of carrots, potatoes and onion I find it very good and then "... everyone eats with his mouth eh eh ... "
Ingredients
Escarole endive 2 heads Mozzarella diced 1 rice 400 g Minced beef 300 g Vegetable broth to taste Parmigiano Reggiano 50 g
Preparation
Clean the escarole, wash it then cook it in the broth, halfway through cooking after about 10 minutes add the minced meat and rice. Stir, season with salt and finish cooking. Arrange the diced mozzarella on the plates, pour the soup, sprinkle with grated Parmesan cheese and serve.
The escarole soup is made with escarole that will be cleaned and cooked in broth to be then combined with rice and minced meat halfway through cooking; It will then be poured into individual dishes with diced mozzarella arranged on the bottom of the plate and served with a sprinkling of grated Parmesan cheese. The escarole soup, is a winter dish easy to make, this salad that if eaten raw has a bitter taste, in cooking changes totally and gives a feeling of freshness... I love this soup even if the classic does not include the addition of carrots, potatoes and onion I find it very good and then "... everyone eats with his mouth eh eh ... "
Ingredients
Escarole endive 2 heads
Mozzarella diced
1 rice 400 g
Minced beef
300 g Vegetable broth to taste
Parmigiano Reggiano 50 g
Preparation
Clean the escarole, wash it then cook it in the broth, halfway through cooking after about 10 minutes add the minced meat and rice. Stir, season with salt and finish cooking. Arrange the diced mozzarella on the plates, pour the soup, sprinkle with grated Parmesan cheese and serve.
No comments:
Post a Comment