Minestrone

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            FOOD FUNNY
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Thanks to Stacie Wheeler for sending us this "supposedly true" food
funny:

When my daughter was about five she and I were headed to McDonald's
one day. On the way we passed a terrible car accident. Usually when
we see something like that, we would say a prayer for those who might
be hurt. So I pointed to the accident and said, "We should pray."

 From the back seat I heard her heartfelt prayer: "Please, God, don't
let those cars block the entrance to McDonald's."

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            TODAY'S RECIPE
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Unlike many Italian-American dishes, this soup can be found all over
Italy. The difference lies in the fact that many soups are enjoyed in
Italy, but Italian-American restaurants often feature minestrone as
the only soup on the menu, thereby making it "the" Italian soup in the
minds of many people. The following recipe is from Mama Leone's
famous and now defunct New York City restaurant.

Minestrone

Adapted from "Leone's Italian Cookbook" by Gene Leone (Harper & Row,
1967)

1 lb (450 g) dried cranberry beans
(or medium-sized bean of your choice)
20 cups (5 L) water
1 lb (450 g) fresh green beans (haricots), broken in half
6 oz (170 g) salt pork, diced
1 lb (450 g) potatoes, peeled and diced
3 Tbs (45 ml) olive oil
1 lb (450 g) onions, peeled and diced
2 lbs (900 g) ripe tomatoes, chopped
3 garlic cloves, mashed
1/2 tsp (2 ml) freshly ground black pepper
1 tsp (5 ml) salt
1 medium-sized carrot, peeled and diced
1 celery stalk with leaves, minced
1 pork hock or ham bone
1 oz (30 g) spaghettini or other small pasta per person
1 tsp butter per person, optional

Bring the beans to a boil in 3 to 4 quarts water. Remove from the
heat and allow to sit at room temperature, covered, for 2 hours.
Drain and discard the water. Add the beans to the 20 cups (5 US
quarts, 5 L) water and bring to the boil. Lower the heat and add all
other ingredients but the pasta and butter. Simmer over low heat for
two hours. At this point the soup may be stored tightly covered in
the refrigerator for up to three days, or frozen for several weeks.
Prior to serving, measure one generous cup (250 - 300 ml) per person
into a separate pot. Bring to a boil and add 1 ounce (30 g)
spaghettini per person, broken into 1-inch (3 cm) pieces, or use a
small pasta shape of your choice. Simmer for 8 minutes, until the
pasta is al dente (cooked yet firm). Add the optional 1 teaspoon (5
ml) butter per person and serve immediately. Serves 12 to 16.
Received on Tue Aug 3 09:46:32 2004