![\"Cauliflowers](\"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2020\/01\/IMG_9793.jpg\" "\\"Cauliflowers")
<\/p>\nMaybe a cauliflower and broccoli minestra where broccoli are a cream that embraces pasta and crispy cubes of cauliflower.<\/p>\n
I\u2019m sitting at the table in the kitchen with a hot \u201ccaff\u00e8 lungo\u201d in a mug.
\nOutdoor is a cold day and I\u2019m organized my morning work between PC and cutting board. To be a free-lance journalist and food blogger can be funny sometimes.<\/p>\n
I\u2019m ready to write -and share- a new recipe that is exactly what is simmering right now on the stove. Recently I try this traditional broccoli minestra recipe and I immediately loved it. Since the first time, I’ve cooked it several times already.<\/p>\n
And each time I made it, I love its authentic taste.\u00a0Even if I introduced a little trick to change its consistency (you’ll find it reading the blogpost).<\/p>\n
Furthermore, in Italy, January is the right season for fresh and delicious broccoli and crunchy and white cauliflowers. And these vegetables can’t miss on my seasonal table.<\/p>\n
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![\"Cauliflowers](\"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2020\/01\/IMG_9799.jpg\" "\\"Cauliflowers")
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When outside the window, Bologna\u2019s roofs are shiny with frost, it’s time for a mumbling pot where vegetables simmering and the smell of a cake baking in the oven.<\/p>\n
These are the days when I think I\u2019m lucky and my home is the best place to be.<\/p>\n
To make a delicious broccoli minestra, before I cook broccoli and one potato in a vegetable stock, then I reduce them to cream. Only at this point, I cook pasta and cauliflowers into broccoli. Pasta have to be al dente<\/em> and the cauliflower crunchy.<\/p>\n At least, I season it with abundant, grated parmigiano reggiano.<\/p>\n On my seasonal table this recipe works well. And I hope it will be the same for you.<\/p>\n Happy seasonal cooking, Monica<\/p>\n I use an abundant quantity of broth because in the same cook first broccoli then also pasta and cauliflower.<\/p>\n If you prepare the soup for 4 people, use a litre of broth or water.<\/p>\n Instead of broth, you can use also water. bUT remember to salt the boiling water as if you were cooking pasta.<\/p>\n Ingredients broccoli, 1 small, about 200 g fresh, grated parmigiano reggiano, to season<\/p>\n Directions<\/p>\n Clean and chop broccoli and potato.<\/p>\n In a saucepan, gently saut\u00e9 finely chopped shallot with a little oil and a knob of butter. Then add broccoli and potato, stir and cook over low heat for 2 minutes.<\/p>\n Add the vegetable stock and continue to cook over medium heat until the vegetables are soft (about 12-15 minutes).<\/p>\n Turn off the heat and reduce broccoli to a cream with a blender. Taste and adjust salt.<\/p>\n In the meantime cut the cauliflower into little cubes\/pieces and set aside.<\/p>\n Bring broccoli cream to the boil, add in cauliflower and pasta and cook until pasta is al dente<\/em> and cauliflower slightly crunchy.<\/p>\n Turn off the heat, let it rest two minutes before serving the soup with grated parmigiano reggiano aside.<\/p>\n![\"Cauliflowers](\"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2020\/01\/IMG_9820.jpg\" "\\"Cauliflowers")
<\/p>\nFood Tips<\/h4>\n
Cauliflowers Broccoli Minestra Recipe<\/h2>\n
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\nServes 2<\/p>\n
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\ncauliflower, 1 small, about 150 g
\nPotato, about 150g or 2 tablespoons cornstarch
\nshallot, 1
\nshort pasta, 90 g
\nvegetable stock, 700ml approx.
\nbutter, olive oil and salt, to taste.<\/p>\n
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\n![\"Cauliflowers](\"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2020\/01\/IMG_9788.jpg\" "\\"Cauliflowers")
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