Minestrone alla milanese
Instructions
Finely chop the lardo together with a clove of garlic and a little onion; When the mixture is smooth, add a sprig of parsley and a stick of celery.
Except peas and cabbage, place in saucepan all chopped vegetables, tomatoes peeled and deprived of seeds and cut into cubes, two tablespoons of olive oil, the chopped Bacon and pour two gallons of water abound.
Add salt, bring to a boil to lively fire, lower the heat and continue to cook over a very low heat for at least 2 hours.
Then add the peas and chopped or coarsely chopped Savoy cabbage and, after a quarter of an hour, the rice which takes about 18 minutes.
Stir every now and then.
Minestrone must succeed rather dense and after serve with plenty of grated cheese.
Good hot, but lukewarm or cold even in summer.
Accompanying wines: Sancolombano DOC, Colli Perugini Rosso DOC Montepulciano d'Abruzzo "Cerasuolo" DOC.
