Rustic Lamb Soup from Florence (Minestra Dagnello) |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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This is THE LAMB SOUP for a quiet, intimate evening on a rainy day. My family uses white burgundy wine which blends wonderfully with the vegetables and ends up tasting a bit sweet. Children wont even know there's wine in the soup. Celery gives a rustic, fresh taste. TRULY, WONDERFUL RUSTIC TASTING SOUP. Got the recipe from Pietro Petroni's : The Complete Book of Florentine Cooking while I was in Florence. Ingredients:
300 g lean ground lamb |
200 g home-made narrow noodles |
200 g tomatoes (ripe or canned) |
1/2 onion |
1 carrot |
1 stalk celery |
1 garlic clove |
1/2 glass white wine |
1 liter broth |
3 tablespoons olive oil |
salt and pepper |
Directions:
1. Chop finely the celery, carrot and onion and sauté in 3 tablespoons of olive oil. As soon as the onion begins to change colour, add the lamb and continue to cook. After a few minutes, add the wine and allow to evaporate completely, then add the tomatoes. Continue to cook over a low heat for about one hour, then add the broth.
2. Finally add the noodles and cook for a few minutes.
3. Serve with freshly ground pepper.
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