FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Minestra Of Spring Greens And Herbs With (Optional) Truffled Polenta Croutons

By Food52
More from this source
Related tags
salad low carb nut free easter italian christmas lunch italian


Add a comment


3/4 cups medium fine stoneground cornmeal

3 1/4 cups water

1/2 teaspoon salt

1/4 cup fresh grated parmesan cheese

2 tablespoons white or black truffle oil

1 tablespoon unsalted butter

4 ounces piece of trimmed leek, halved lengthwise, thickly sliced so they don't disintegrate completely, rinsed and shaken dry

1 spring onion bulb or 2 scallions, roots trimmed, chopped

1 green garlic bulb or 1 fat garlic clove, chopped

4 ounces trimmed fennel bulb, halved lengthwise, sliced about 1/8" thick

1 tablespoon olive oil

1 2" serrano pepper with seeds, minced

1 quart broth from cooked beans (see note)

2 cups chicken or vegetable broth

1 packed cup loosely chopped cleaned cilantro leaves and tender stems, plus a bit more for the garnish

1/2 cup packed loosely chopped cleaned flat leaf parsley leaves, plus a bit more for the garnish

2 cups cooked cranberry or borlotti beans (see note)

1 or two bunches swiss chard, (you'll need a packed quart of leaves) rinsed, leaves cut into ribbons, stems chopped into 1/2" pieces (keep stems separate)

salt to taste

extra virgin olive oil for the garnish

the rind of one preserved lemon (regular or meyer is okay)

You might also like

Summer Vegetable Minestra With Orzo And Arugula...