Thursday, April 13, 2017

Simple and genuine, the perfect minestra for the Holy Week

Have you ever tried this genuine and super healthy minestra dish that we called pasta with lettuce? This recipe has very poor origins as it was prepared with only 2 ingredients in ancient times: romaine lettuce and pasta, while nowadays we can add some more flavors but still it doesn't loose its simplicity and genuiness.


It is a great choice if you want a low-calories meal or you need to fix issues: from an upset stomach to lower the blood level of colesterol and sugar, and it is also a source of minerals for our system, in particular magnesium, calcium and potassium.

I
t is also a perfect dish to have in days such as Good Friday to feed your soul as well as your stomach. Reason being that Good Friday is a day of moaning and fasting for Catholics (fasting usually intended as not to eat any food between meals and have a light lunch/dinner) but also abstinence from any meat in respect of the Crucifixion of Jesus.

So... I have given you many reasons why you should try this soup pasta. What are you waiting for? :))

Ingredients and Preparation for 2 people

1 romaine lettuce
120 gr pasta, either small pasta for example what we called ditalini (small thimbles) or broken spaghetti
chilli pepper (fresh or powder)
40 gr. seasoned Sicilian caciocavallo in small dice
grated caciocavallo or pecorino
30 gr. salt

Switch the heat on and put a pot with 3/4 of water for your soup pasta. In the meantine, wash the lettuce under running water, cut it in pieces and when the water boils, put the salt and drop the lettuce. Let it cook 10 minutes on a low heat.
While lettuce is cooking, cut your caciocavallo cheese in dice, weighs your pasta, then mix it with the lettuce (not the cheese though) and the chilli pepper. If you like you can also add half a teaspoon of turmeric powder.

Let it cook together according to what type of pasta you have got. Check the packet in any case, if it's small thimbles, for example, will take few minutes longer compared to the broken spaghetti.

After 7-8 minutes check the pasta by tasting it. If it's still too hard, give it another 1 or 2 minutes, then switch the heat off and add the cheese in dice at the very end.
Serve hot in soup plates or small bowls and add some grated cheese on top of your choice. I usually put some grated caciocavallo as well or pecorino. Enjoy!

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