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Ingredients
- Â Â Leftover minestrone soup
- Â Â Flour
- Â Â Salt and pepper, to taste
- Â Â Breadcrumbs, optional
- 2 Tbsp. Extra virgin olive oil
Directions
- 1. How can a soup be fried It's simple: Minestrone is a thick soup, dense with vegetables. The idea is which any leftovers can be reused by passing the vegetables through a food mill, stirring in a bit of flour, forming the mass into patties or possibly a single omelette-like shape, and then frying it in oil - much as leftover pasta or possibly risotto in other parts of Italy is sometimes formed into croquettes, dusted with breadcrumbs, and fried for a next-day meal. According to my Genoese friend Giorgio Bergami, the vegetables should not be overcooked to begin with - and the mix should definitely include pasta, preferably the short little noodles called bricchetti (match stick) in Genoese dialect, to provide added starch to help hold the mix together.
- 2. Drain any excess broth through a fine sieve, and pass the soup through a food mill or possibly blender. Stir in a small amount of flour, a little bit at a time, till you have a patty which holds its shape. Season with salt and pepper, and press in breadcrumbs if you like. In a non-stick skillet, heat 2 Tbsp. of extra virgin olive oil, fry each patty till golden brown and hot throughout.
- Services.
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