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Cauliflower Soup: Minestra di Cavolofiore (Mario Batali) Recipe

Cauliflower Soup: Minestra di Cavolofiore (Mario Batali) Recipe

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Cauliflower Soup: Minestra di Cavolofiore (Mario Batali)

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Ingredients:

Serving

1/4 cup extra-virgin olive oil
2 lb cauliflower, cut into florets
4 cups brown chicken stock , recipe follows
2 cloves garlic, sliced
2 bay leaves
1 cup crushed tomatoes
pinch red pepper flakes
salt and pepper
1 lb mezza ziti (half-sized ziti)
2 tbsp extra-virgin olive oil
3 1/2 lb chicken wings, backs, and bones
3 carrots, coarsely chopped
2 onions, coarsely chopped
4 ribs celery, coarsely chopped
2 tbsp tomato paste
1 tbsp black peppercorns
1 bunch parsley stems

Directions:

Bring 6 quarts of water to a boil and add 2 tablespoons salt.
In a separate stockpot, heat the olive oil over medium-high heat, and add the cauliflower. Stir over high heat for 5 minutes, seasoning until the cauliflower is just beginning to get tender. Add the chicken stock, garlic, bay leaves, tomatoes, pepper flakes, and salt and pepper, to taste, and bring to a boil. Reduce to a simmer and cook until the cauliflower is tender, about 15 minutes. Add water if necessary to ensure that all the cauliflower is submerged in hot liquid.
Add the ziti to the boiling water and cook until not quite done. Drain and add to the simmering soup to finish cooking. Season with salt and pepper, and serve.
Brown Chicken Stock:
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.
Yield: 1 1/2 quarts

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	843.1 Kcal (3530 kJ)
Calories from fat	469.44 Kcal
		% Daily Value*
Total Fat	52.16g	80%
Cholesterol	339.22mg	113%
Sodium	2005.19mg	84%
Potassium	1455.37mg	31%
Total Carbs	32.55g	11%
Sugars	16.82g	67%
Dietary Fiber	8.38g	34%
Protein	62.52g	125%
Vitamin C	82.4mg	137%
Vitamin A	0.3mg	10%
Iron	5.9mg	33%
Calcium	149.2mg	15%

Amount Per 100 g
Calories	119.28 Kcal (499 kJ)
Calories from fat	66.42 Kcal
		% Daily Value*
Total Fat	7.38g	80%
Cholesterol	47.99mg	113%
Sodium	283.69mg	84%
Potassium	205.9mg	31%
Total Carbs	4.61g	11%
Sugars	2.38g	67%
Dietary Fiber	1.19g	34%
Protein	8.84g	125%
Vitamin C	11.7mg	137%
Iron	0.8mg	33%
Calcium	21.1mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.