{"id":3125,"date":"2020-08-24T12:35:54","date_gmt":"2020-08-24T11:35:54","guid":{"rendered":"https:\/\/ticinoatavola.ch\/?p=3125"},"modified":"2023-08-23T13:00:49","modified_gmt":"2023-08-23T12:00:49","slug":"minestrone-alla-ticinese","status":"publish","type":"post","link":"https:\/\/ticinoatavola.ch\/index.php\/2020\/08\/24\/minestrone-alla-ticinese\/","title":{"rendered":"Minestrone alla Ticinese"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text el_class=”tedesco”]Ingriedenti (per 4 persone)
\n50 g Fagioli borlotti
\n50 g Cipolla
\n50 g Sedano verde
\n50 g Carote
\n100 g Porri
\n100 g Patate
\n50 g Zucchine
\n100 g Verza riccia
\n50 g Riso Terreni alla Maggia
\n1.5 l Brodo di manzo o vegetale
\n100 g Sbrinz grattugiato
\n3 Pomodori ben maturi
\nBurro per rosolare[\/vc_column_text][vc_column_text el_class=”tedesco”]Preparazione
\nMettere i fagioli a bagno in acqua fredda almeno 6 ore prima della cottura. Mondare tutte le verdure e tagliarle a cubetti. Farle rosolare, escluse le patate, con un po\u2019 di burro, poi aggiungere i fagioli e bagnare con il brodo.
\nA circa tre quarti di cottura aggiungere le patate. Condire. A parte cuocere il riso. Aggiungerlo alle verdure. Condire. Servire ben caldo in ciotole di terracotta. Formaggio grattugiato a parte.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_separator color=”black” css=”.vc_custom_1597237105197{margin-top: 30px !important;margin-bottom: 60px !important;}”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text el_class=”francese”]Zutaten (fu\u0308r 4 Personen)
\n50 g Borlotti-Bohnen
\n50 g Zwiebeln
\n50 g Stangensellerie
\n50 g Karotten
\n100 g Lauch
\n100 g Kartoffeln
\n50 g Zucchine
\n100 g Wirsing
\n50 g Reis Terreni alla Maggia
\n1.5 l Rinder- oder Gemu\u0308sebru\u0308he
\n100 g Geriebener Sbrinz (Hartk\u00e4se)
\n3 Reife Tomaten
\nButter zum Anbraten[\/vc_column_text][vc_column_text el_class=”francese”]
\nZubereitung
\nDie Bohnen mindestens 6 Stunden vor dem Kochen in kaltem Wasser legen.
\nS\u00e4mtliches Gemu\u0308se putzen und in kleine Wu\u0308rfel schneiden.
\nDas Gemu\u0308se \u2013 ausser die Kartoffeln \u2013 in etwas Butter anbraten, die Bohnen und die Bru\u0308he dazugeben.
\nNach ca. 3\/4 der Garzeit die Kartoffeln hinzufu\u0308gen. Wu\u0308rzen. Nebenbei den Reis zum Gemu\u0308se geben und erneut wu\u0308rzen.
\nHeiss in Terrakottaschalen servieren. Dazu den geriebenen K\u00e4se reichen.
\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_separator color=”black” css=”.vc_custom_1597237137203{margin-top: 30px !important;margin-bottom: 60px !important;}”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text el_class=”tedesco”]Ingr\u00e9dients pour 4 personnes<\/p>\n

50 g Haricots borlotti
\n50 g Oignons
\n50 g C\u00e9leri branche
\n50 g Carottes
\n100 g Poireaux
\n100 g Pommes de terre
\n50 g Courgettes
\n100 g Chou fris\u00e9
\n50 g Riz Terreni alla Maggia
\n1.5 l Bouillon de boeuf ou v\u00e9g\u00e9tal
\n100 g Sbrinz r\u00e2p\u00e9
\n3 Tomates bien m\u00fbres
\nBeurre \u00e0 frire<\/p>\n

[\/vc_column_text][vc_column_text el_class=”tedesco”]
\nPr\u00e9paration
\nMettre \u00e0 tremper les haricots dans de l\u2019eau froide au moins 6 heures avant la cuisson.
\nNettoyer les l\u00e9gumes et les couper en petits cubes. Les faire sauter sans les pommes de terre avec un peu de beurre,puis ajouter les haricots et arroser avec le bouillon. Apr\u00e8s une demie heure, ajouter les pommes de terre. Assaisonner. Continuer la cuisson jusqu\u2019\u00e0 ce que les pommes de terre soient cuites. A c\u00f4t\u00e9, cuire le riz et l\u2019ajouter aux l\u00e9gumes.
\nAssaisonner. Servir bien chaud en bols de terre cuite. Fromage r\u00e2p\u00e9 \u00e0 part.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_separator color=”black” css=”.vc_custom_1597237137203{margin-top: 30px !important;margin-bottom: 60px !important;}”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text el_class=”tedesco”]Serves (4 People)
\n50 g Borlotti beans
\n50 g Onion
\n50 g Green celery
\n50 g Carrots
\n100 g Leeks
\n100 g Potatoes
\n50 g Courgettes
\n100 g Savoy cabbage
\n50 g Terreni alla Maggia rice
\n1.5 l Beef or vegetable stock
\n100 g Grated Sbrinz cheese
\n3 Very ripe tomatoes
\nButter for frying[\/vc_column_text][vc_column_text el_class=”tedesco”]Preparation
\nSoak the beans in cold water for at least 6 hours before cooking.
\nWash and dice all the vegetables. Brown them all, excluding the potatoes, in a little butter, then add the beans and cover with stock. Add the potatoes around three quarters of the way through the cooking process. Season. Cook the rice separately. Add it to the vegetables. Season. Serve piping hot in terracotta bowls and sprinkle with grated cheese.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_column_text el_class=”tedesco”]Ingriedenti (per 4 persone) 50 g Fagioli borlotti 50 g Cipolla 50 g Sedano verde 50 g Carote 100 g Porri 100 g Patate 50 g Zucchine 100 g Verza riccia 50 g Riso Terreni alla Maggia 1.5 l…<\/p>\n","protected":false},"author":1,"featured_media":3140,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[41],"tags":[59],"class_list":{"0":"post-3125","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-ricette","8":"tag-ricette"},"_links":{"self":[{"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/posts\/3125","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/comments?post=3125"}],"version-history":[{"count":0,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/posts\/3125\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/media\/3140"}],"wp:attachment":[{"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/media?parent=3125"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/categories?post=3125"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ticinoatavola.ch\/index.php\/wp-json\/wp\/v2\/tags?post=3125"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}