A Minestra: A Corsican Bean Soup

Corsican Bean Soup Recipe
Photo Credit: Greg DuPree,Food & Wine Magazine, 2019.

There is a Corsican saying, “Eat your soup—or jump out the window,” which sounds better in Corsican, “O mangia a minestra, o salta a fenestra,” as it has the advantage of rhyming. What it actually means is “Put up with it or shut up.”

It also illustrates the importance of soup in the daily diet of Corsicans up until the middle of last century. Each region and each season had its own soup made of pulses or fresh vegetables, meat or fish, often thickened with bread, rice or pasta. Served before cheese and fruit, it often constituted the evening meal.

This traditional soup is the quintessential, true Corsican meal and is called  “A Minestra,” or in French Soupe Corse or Soupe Paysanne. There are as many different variations as there are Corsican villages. It is a simple rustic dish and  is rarely served in restaurants, but it is what you will  eat when you’re invited to a Corsican’s home to share a simple meal. Most Corsicans in the  villages eat Minestra nearly daily for dinner. What goes into the soup is seasonal and varies depending on what grows locally and the home cook has on hand, but it  almost always includes dried beans, onions and carrots. A ham bone or the trimmings of a smoked ham  are added to give  flavour. Ask your local butcher or at the delicatessen counter for end pieces of ham or bacon. Herbs are also important in making this soup. You can choose from marjoram, sage, sorrel and parsley , but it is recommended not use all the herbs listed here.

This version is full of hearty winter vegetables and pork, making this  comforting soup so filling without being heavy on the stomach.When prepared as a lunch rather than a dinner, it’s made the night before and served cold the next day. Dried beans are the key to the satisfying richness of the broth; if you want to use canned red or white beans to save time, drain and rinse them and then stir them in at the end of cooking.

 

 

Serves 8

Ingredients:

8 ounces dried cannellini beans
2 tablespoons olive
1 small green cabbage, chopped
4 medium russet potatoes, peeled and cut into 1/4-inch-thick rounds
4 cups stemmed and chopped Swiss chard
2 medium leeks, white parts only, chopped
2 large carrots, cut into 1/4-inch-thick rounds
3 large garlic cloves, thinly sliced
2 tablespoons kosher salt
1 teaspoon black pepper
7 cups water
7 cups chicken broth
1 bouquet garni
One 15-ounce can whole peeled tomatoes, drained and finely chopped
1 ham bone
8 ounces pork cheek or boneless pork shoulder

Directions:

If you are using dry beans, place them in a bowl; add cold water to cover. Cover bowl; let soak  overnight.

The following day, heat oil in a Dutch oven over medium-high; add cabbage, potatoes, chard, leeks, carrots, garlic, salt, and pepper. Cook, stirring often, until vegetables are wilted, about 10 minutes. Add the water and chicken broth to cover vegetable mixture. Reduce heat to low, and simmer gently while preparing beans.

Meanwhile, drain beans. Transfer beans to a large pot; add water to cover by 2 inches. Add bouquet garni; bring to a boil over high. Reduce heat to medium-low; simmer 15 minutes. Drain.

Add drained beans and bouquet garni to vegetable mixture in Dutch oven. Add tomatoes, ham bone, and pork cheek. Bring to a boil over high. Reduce heat to low; simmer, stirring occasionally, until beans and vegetables are very tender, about 1 hour and 30 minutes. Remove and discard bouquet garni and ham bone. Ladle soup into bowls and serve with a crusty rustic bread.

Cook’s Notes:

To make a bouquet garni, take 1 bay leaf, 2 thyme sprigs, and 3 flat-leaf parsley sprigs, tied and tie the together with kitchen twine.

This soup may be prepared up to 3 days ahead.

Source:

Clark Z. Terry. (2012).”Minestra – Traditional Corsican Soup”. Inspiring Thirst. Accessed September 24, 2019.
https://www.kermitlynch.com/blog/2012/02/09/minestra-traditional-corsican-soup/

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Happy St. Patrick’s Day

Corned Beef with Cabbage and Colcannon

Simple comfort food….The brisket simmered in Guinness with cloves and finished in the oven with a mustard, honey brown sugar glaze. Probably will make hash in the morning with the left overs for breakfast, and Reuben Sandwiches on Russian Rye for lunch.

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All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

Protected by Copyscape


Poulet Yassa (Yassa Chicken)

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A traditional chicken dish from the Casamance region of Senegal, Poulet Yassa (Yassa Chicken ), is one of the most famous African recipes and is found in Senegalese restaurants the world over. For best results let the chicken marinate overnight; in Africa, this is essential to tenderize the sometimes tougher African fowl. It is also very good when made with fish, see: Poisson Yassa. For the simplest yassa, make the marinade from just oil, lemon juice, onions, and a little mustard.

Serves 4 to 6

Ingredients:
1/2 cup peanut oil (or any cooking oil)
one chicken, cut into serving-sized pieces
4 to 6 onions, sliced
8 Tablespoons lemon juice
8 Tablespoons apple cider vinegar
1 bay leaf
4 cloves minced garlic
2 Tablespoons Dijon mustard
2 Tablespoons Arome Maggi® sauce or soy sauce
1 chile pepper, seeded and finely chopped
Cayenne pepper, to taste
Ground black pepper, to taste
Kosher salt, to taste
1 small cabbage, cut into chunks
2 carrots, cut into chunks

Directions:
One day before: Cut the onions into thin slices. To make the marinade, combine onions, mustard, lemon juice, chile pepper, salt, and pepper in a  large non-metallic  bowl. Place the pieces of chicken into the marinade, cover tightly with plastic wrap, and refrigerate over night for the best results.

The next day, remove the chicken  from the marinade. Reserve the marinade to make the sauce.

Cook  the chicken using on the following methods:

  • Cooking method 1: Grill chicken over a charcoal fire (or bake
    it in a hot oven preheated to 375 F) until chicken is lightly browned but not done.
  • Cooking method 2: Sauté chicken for a few minutes on each side in hot oil in a cast iron skillet.

While chicken is browning, remove onions from marinade and sauté them in a large Dutch oven until translucent. Add  the reserved marinade and the vegetables and bring to a slow boil and cook at a boil for ten minutes. Next, add the chicken  to the sauce, cover and simmer over medium heat until chicken is tender, about 30-40 minutes. Use a meat thermometer to check for doneness.

To serve, spoon the vegetables into a soup platter and top with the chicken and ladle the sauce over the chicken.

This dish is also best served with sides like  rice, couscous  or fufu. For a more authenitc meal, Yassa Chicken is also served with  ginger beer or green tea with mint with or after the meal.

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TODAY.com Parenting Team FC Contributor