Title: | How to Make them Goodies |
Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
Created: | Tue Feb 18 1986 |
Last Modified: | Thu Jun 05 1997 |
Last Successful Update: | Fri Jun 06 1997 |
Number of topics: | 4127 |
Total number of notes: | 31160 |
Does anyone have the rec. for Italian minesta(sp?) It has cabbage, pea beans, ham,garlic? It's an old favorite of mine. thanks, BR
T.R | Title | User | Personal Name | Date | Lines |
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4063.1 | Monasta ? | POWDML::VISCONTI | Mon Oct 23 1995 07:46 | 6 | |
My mother-in-law makes this soup, I believe spelled Monasta but I'll get a copy tonight and post tomorrow. Regards, Jim | |||||
4063.2 | MOLAR::DELBALSO | I (spade) my (dogface) | Mon Oct 23 1995 13:41 | 8 | |
Minestra, maybe? An old family favorite of ours is something called Pizza Manestra, which is basically a ham and cabbage soup (Italian boiled dinner? :^) which included some cooked polenta and is served with thin, baked (crispy) polenta on the side (the "pizza".) The cooked polenta is added just prior to serving so that its doesn't "muddy" the soup. | |||||
4063.3 | POWDML::VISCONTI | Thu Oct 26 1995 08:41 | 20 | ||
The following recipe is pronouced as "Monastada" although I'm sure the spelling is wrong. 1 Hambone (as left over from a shoulder) 1/2 stick of pepperone (cut into 1/2 inch slices) 3 lbs. of Escarole Put ham and pepperone in a pot and cover with water. Bring to boil and skim off the fat. Lower the heat and simmer for 2 hours or until meat comes off the bone. While that is simmering, cook the escarole until tender, strain and put aside. Conce the soup is done, strain it, then break up meat and add it to the soup, also add the pepperone and the escarole and simmer for 30 minutes. Regards, Jim | |||||
4063.4 | thanks | MAL009::RAGUCCI | Thu Oct 26 1995 16:32 | 8 | |
Jim, that sounds pretty close, except we used small pea beans ham bone (delicious flavor) and the rest.... thanks again! also, cabbage. Bob |