Yellow Squash Minestrone: Zucca gialla is a green squash with bright yellowish orange pulp that tastes quite similar to butternut squash. In short, perfect for a tasty, delicate soup. The recipe is from Brianza, in Lombardia.
Ingredients:
- 2 ounces (50 g) seasoned lard, minced (get this from your delicatessen, or use prosciutto fat)
- 1/2 a small onion, thinly sliced
- A handful of dried borlotti beans, soaked for several hours (if you have freshly shelled beans use them;
- Kidney beans will work as a substitute) and then simmered until soft in the 3 quarts of water mentioned below
- 2 1/4 pounds (1 k) yellow or butternut squash, peeled seeded and diced
- 3 quarts (3 l) of water
- 4 handfuls of rice (Arborio or Vialone Nano will be best, though any will work so long as it's not parboiled)
Preparation:
Begin a by cooking your beans until soft in the 3 quarts of water; how long this takes will depend upon your beans. While they're cooking peel and chop the squash, chop the onion, and grind the lard into a paste.
When the beans are just about done heat the lard in a pot with the onion. When the onion becomes translucent add the diced squash and continue to cook, squashing the pieces with the back of a fork. Stir in the beans and the simmering bean broth, stir in the rice, and cook, stirring occasionally, until the rice is done. The soup should be fairly thick, like a minestrone.
Though purists might frown, I'd serve the soup with some freshly grated Parmigiano for those who want it, and a dry white wine.
Yield: About 8 servings yellow squash soup.
When the beans are just about done heat the lard in a pot with the onion. When the onion becomes translucent add the diced squash and continue to cook, squashing the pieces with the back of a fork. Stir in the beans and the simmering bean broth, stir in the rice, and cook, stirring occasionally, until the rice is done. The soup should be fairly thick, like a minestrone.
Though purists might frown, I'd serve the soup with some freshly grated Parmigiano for those who want it, and a dry white wine.
Yield: About 8 servings yellow squash soup.
