Corn is a nice addition to minestra—it adds texture and sweetness. It is also a good addition to other vegetable soups, such as fresh fennel, zucchini, or chicory and white bean.
Recipe information
Yield
for 2 quarts of soup, serving 6 or more
Ingredients
8 cups of Minestra Base (page 73)
1 teaspoon salt, or more to taste
4 cups frozen or fresh corn kernels
Freshly ground black pepper to taste
Preparation
Heat the broth to a boil, stir in the salt, corn kernels, and grinds of pepper, and return to a steady gentle boil. Cook, covered, for 10 to 15 minutes, until the corn is tender to the bite. Taste, and adjust the seasonings. Serve hot in warm bowls with freshly grated cheese, extra-virgin olive oil, and other garnishes (see page 60)
From Lidia's Family table by Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf.
Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines.
From the Trade Paperback edition.
