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Рецепт Minestrone Fritto

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  1. 1. How can a soup be fried It's simple: Minestrone is a thick soup, dense with vegetables. The idea is which any leftovers can be reused by passing the vegetables through a food mill, stirring in a bit of flour, forming the mass into patties or possibly a single omelette-like shape, and then frying it in oil - much as leftover pasta or possibly risotto in other parts of Italy is sometimes formed into croquettes, dusted with breadcrumbs, and fried for a next-day meal. According to my Genoese friend Giorgio Bergami, the vegetables should not be overcooked to begin with - and the mix should definitely include pasta, preferably the short little noodles called bricchetti (match stick) in Genoese dialect, to provide added starch to help hold the mix together.
  2. 2. Drain any excess broth through a fine sieve, and pass the soup through a food mill or possibly blender. Stir in a small amount of flour, a little bit at a time, till you have a patty which holds its shape. Season with salt and pepper, and press in breadcrumbs if you like. In a non-stick skillet, heat 2 Tbsp. of extra virgin olive oil, fry each patty till golden brown and hot throughout.
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