Midolline

Midolline look very much like melon seeds, and are perfect with soups. They're also the sort of thing one might give a small child, because they're small and don't require much chewing. The cooking time is about 11 minutes.

Substitutions: grattugiata or stelline

A recipe suggestion:

Zuppa di Midolline al Radicchio Rosso -- Soup with Midolline and Radicchio Rosso. To serve 4:

• 6 ounces (150 g) midolline
• 10 ounces (250 g) red radicchio
• 1 potato
• A celery rib
• An onion
• 1 quart (1 liter) broth, hot
• Salt and pepper to taste
• 1/4 cup unsalted butter

Dice the potato, celery, and onion, and sauté them in the butter until the onion had become translucent. Shred the radicchio and add it, together with the broth. Check seasoning and cook ten minutes, then stir in the pasta and continue cooking until it is done, adding more broth if the soup becomes too thick.

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