Log in

No account? Create an account

Previous Entry | Next Entry

Beyond pumpkin pie (1)

Continuing on withjenni_snake's requests, I present (to be tried this weekend, I think):



Minestra o passato di zucca alla mantovana

(Squash Soup Mantua Style)



This recipe comes from Gino Bugialli’s Foods of Italy.



1 butternut squash, about 2 lbs

8 tablespoons (4 oz.) sweet butter

4 oz. prosciutto in one piece

3 cups cold homemade beef broth

Salt and freshly ground black pepper


To serve:


6 fresh basil leaves




1.      Cut the squash into thirds, then remove the skin and seeds.  Cut the squash into small pieces and soak them in a bowl of cold water for 30 minutes.


2.      Melt the butter in a heavy casserole over low heat and, when the butter is completely melted, add the whole piece of prosciutto.  Sauté for 5 minutes over low heat.


3.      Drain the squash and add it to the casserole.  Cover and cook for 15 minutes.  Add the broth, cover again, and simmer for 15 minutes longer.


4.      Discard the prosciutto and pass the soup through a food mill using the disc with the small holes, into a second casserole.  Put the casserole over medium heat.  Taste the soup for salt and pepper and cook, covered, for 10 minutes, stirring occasionally with a wooden spoon.  Serve hot with a basil leaf floating on top of each serving.



( 3 comments — Leave a comment )
Dec. 1st, 2005 11:43 am (UTC)
Prosciutto, homemade beef broth, fresh basil leaves... One can dream. *sigh* Thanks for the thought, though, hun! (I will try substituting baconish stuff, an oxo beef cube, and dried basil... but I will be thinking of the real ingredients! Something about in the gutter but looking up at the stars!)
Dec. 1st, 2005 06:10 pm (UTC)
Shall I send you a recipe for homemade beef broth? (I've never actually made it myself; I typically just use canned beef broth. But an oxo beef cube ... *frowns*)
Dec. 2nd, 2005 11:51 am (UTC)
(Lol - actually, a few pointers for beef broth might be good - mine always turns out rather dull, but I use it for borscht, so that livens it up a bit.)
( 3 comments — Leave a comment )