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Rice and Sausage Soup: Minestra di Riso e Luganica (Mario Batali) Recipe

Rice and Sausage Soup: Minestra di Riso e Luganica (Mario Batali) Recipe

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Rice and Sausage Soup: Minestra di Riso e Luganica (Mario Batali)

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Ingredients:

Serving

1/2 lb pork sausage, cut into 2-inch lengths
1/4 cup lard
1 small onion, finely chopped
1/2 lb broccoli rabe, blanched and roughly chopped
2 quarts brown chicken stock , recipe follows
1 cup rice
1 tbsp butter
salt and pepper
1/4 cup freshly grated parmigiano-reggiano
4 tbsp extra-virgin olive oil
7 lb chicken wings, backs, and bones
6 carrots, coarsely chopped
4 onions, coarsely chopped
8 ribs celery, coarsely chopped
4 tbsp tomato paste
2 tbsp black peppercorns
2 bunches parsley stems

Directions:

In a large pot, heat the lard over medium-high heat and add the onion and the sausage. Cook over medium-high heat until the onion is soft and browned, about 5 to 7 minutes. Add the broccoli rabe and cook over high heat for 5 minutes. Remove excess fat. Add the stock, bring to a boil, then stir in the rice. Cook at an active simmer until the rice is almost completely cooked, about 15 minutes. Add the butter and stir until it is absorbed. Season with salt and pepper to taste, and serve with the Parmigiano grated over the top of each bowl.
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 6 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	2677.46 Kcal (11210 kJ)
Calories from fat	1461.03 Kcal
		% Daily Value*
Total Fat	162.34g	250%
Cholesterol	1091.58mg	364%
Sodium	6192.69mg	258%
Potassium	2851.12mg	61%
Total Carbs	107.18g	36%
Sugars	37.77g	151%
Dietary Fiber	15.51g	62%
Protein	194.57g	389%
Vitamin C	34mg	57%
Vitamin A	3.2mg	107%
Iron	76.7mg	426%
Calcium	362.6mg	36%

Amount Per 100 g
Calories	155.32 Kcal (650 kJ)
Calories from fat	84.75 Kcal
		% Daily Value*
Total Fat	9.42g	250%
Cholesterol	63.32mg	364%
Sodium	359.23mg	258%
Potassium	165.39mg	61%
Total Carbs	6.22g	36%
Sugars	2.19g	151%
Dietary Fiber	0.9g	62%
Protein	11.29g	389%
Vitamin C	2mg	57%
Vitamin A	0.2mg	107%
Iron	4.5mg	426%
Calcium	21mg	36%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

66.3

Points
70

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

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