Minestrone Fritto

INGREDIENTS

INSTRUCTIONS

1. How can a soup be fried? It's simple: Minestrone is a thick soup, dense
with vegetables. The idea is that 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 a single omelette-like shape, and then frying it in
oil - much as leftover pasta or 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 shouldn't be overcooked to begin with - and the mixture should
definitely include pasta, preferably the short little noodles called
bricchetti (match stick) in Genoese dialect, to provide added starch to
help hold the mixture together.
2. Drain any excess broth through a fine sieve, and pass the soup through a
food mill or blender. Stir in a small amount of flour, a little bit at a
time, until you have a patty that holds its shape. Season with salt and
pepper, and press in breadcrumbs if desired. In a non-stick skillet, heat 2
tablespoons of olive oil, fry each patty until golden and warm throughout.
Copyright credit: 1996 by Colman Andrews © 1997 Lifetime Entertainment
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