CookEat Recipe
Minestra Milanaise
A saffron-scented vegetable and bone broth with small amounts of spaghetti, rice, potato and tomato.
Method
Steps
Step 1
Keep raw-bone equipment separate from ready-to-eat produce.
Step 2
Cut the small carrot, small turnip, small onion, two leeks and one celery branch into small dice.
Step 3
Gently brown them in 14 g butter for ten minutes, stirring occasionally with a wooden spoon.
Step 4
Add the 2800 mL starting water, two teaspoons salt, half teaspoon white pepper and the eighth teaspoon powdered saffron.
Step 5
Add the raw beef bone.
Step 6
Cook for 45 minutes.
Step 7
Add 28 g uncooked Italian spaghetti cut into one-and-half-inch pieces, approximately 3.8 cm, and 28 g raw rice.
Step 8
Boil for twenty minutes.
Step 9
Peel and dice the small potato and ripe red tomato and add them.
Step 10
Gently boil twenty-five minutes more, verifying that the pasta, rice and potato are tender.
Step 11
Remove all bones, stir in one tablespoon finely chopped fresh parsley, mix well and serve hot.
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