Text 22582, 87 rader
Skriven 2009-03-29 19:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Re: Porkocity
=====================
-=> Quoting Hap Newsom to Jim Weller <=-

 -> pre-empted by a special series
 -> guaranteed to have at least two of: pork, ham, bacon and/or lard.

 HN> Keep em coming kid! 


Kid? I'm 59 and a half.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Livornese Vegetable Soup
 Categories: Pork, Bacon, Ham, Italian, Offal
      Yield: 10 Servings
 
    325 g  Spinach
    325 g  Swiss chard
      1    Onion
      1 sl (thick) prosciutto (Parma
           -ham), chopped finely
      2 sl Streaky bacon or pancetta;
           -chopped finely
      3    Garlic cloves; chopped
      1    handful of fresh parsley;
           -chopped finely
      3 tb Olive oil
      2    Carrots; diced
      2    Celery sticks; diced
      2    Courgettes; diced
    125 g  Peeled pumpkin; diced
      2    Large; ripe tomatoes,
           -skinned, seeded, chopped
    250 g  Pork belly or streaky pork
           -rashers; diced finely
    432 g  Can borlotti beans; drained
    300 g  Long-grain rice
           Salt and pepper
           Freshly grated parmesan
           -cheese; to serve
      1    Pig's trotter
      2    Italian sausages
 
  If using the pig's trotter or sausages, put them in a large
  saucepan and cover with water. Bring to the boil, then reduce the
  heat and simmer gently until required.
  
  Meanwhile, blanch the cabbage, spinach and chard, if using, in
  boiling water for about 3 minutes. Drain, reserving the water,
  cool them slightly, then chop coarsely.
  
  Chop half the onion finely and mix with the prosciutto, bacon or
  pancetta, garlic, parsley and oil to make a smooth paste. Place in
  a very large, deep saucepan or flameproof casserole and fry gently
  for 3-4 minutes.
  
  Combine the reserved vegetable cooking water with the pig's
  trotter or sausage stock, if used, and make up to 2.75 litres (5
  pints) with boiling water. Finely slice the remaining half onion.
  Add each vegetable in turn to the pan, alternately with the stock,
  until all the vegetables, except the beans, and the stock have
  been added. Add the pork belly, stir carefully and cook for 20
  minutes.
  
  If used, remove all the scraps of meat from the trotter, or remove
  the skin from the sausages and crumble them. Add the meat to the
  soup with the beans and simmer for a further 20 minutes. Add the
  rice and season with salt and pepper. Simmer slowly for a further
  20 minutes, stirring frequently to prevent the soup sticking to
  the bottom of the pan. Serve the soup hot or leave to cool to room
  temperature before serving. Serve with plenty of freshly grated
  parmesan cheese.
 
MMMMM
 


Cheers

YK Jim


... I deny that completely, and so does my lawyer.

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