Sardinian Soup (Minestrone Sardo)
Instructions
Clean washed and chopped vegetables; put them in a covered pot with cold water.
Add a sprig of wild fennel, chopped, salt and ground pepper.
Put on the fire for about an hour and a half; 30 minutes before end of cooking the soup, add the maloreddus.
Serve with a drizzle of raw oil.
Ingredients and dosing for 4 persons
- 1500 g of seasonal vegetables
- 200 g of malloreddus
- Fennel
- Olive oil extra virgin
- Salt
- Peppercorns