CookEat Recipe
Ministra Piedmontaise
A saffron soup with beef, vegetables, rice and short macaroni, served with Parmesan separately.
Method
Steps
Step 1
Cut one small red carrot, one small turnip, one onion, two leeks and the white parts of two branches of celery into very small dice. Put in a saucepan with half an ounce of butter and gently brown for ten minutes, stirring occasionally.
Step 2
Add two and a half quarts of water, one pound of raw beef shin and one pound of raw veal bones. Add one tablespoon of salt, half a teaspoon of pepper and one saltspoon of finely ground genuine Italian saffron. Cover and gently boil for thirty-five minutes.
Step 3
Add one ounce of raw rice and two ounces of dry macaroni broken into half-inch pieces. Boil for twenty minutes. Add two peeled, crushed fresh red tomatoes and boil for twenty minutes more, continuing as needed until the rice, pasta and beef are tender and the beef and soup reach at least 165°F.
Step 4
Lift out the beef and all the veal bones. Divide the cooked beef into four equal portions, cut one portion into dice the same size as the vegetables and return only this quarter to the soup. Put the remaining three quarters in shallow containers and refrigerate promptly at 40°F or colder, within two hours.
Step 5
Add one teaspoon of freshly chopped parsley, mix lightly and skim the fat. Pour into a hot tureen and serve with a little grated Parmesan separately.
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