Bruno Barbieri’s minestrone: the recipe for a light and healthy dish in a gourmet version

He Bruno Barbieri’s minestrone it’s a variant elegant and gourmet of the classic vegetable minestrone, a typical dish of the winter season, often considered uninviting, banal and “healthy”. Here, the consistencies of three different preparations come together to achieve an aesthetically refined result with a complex taste: a base of vegetables, boiled in broth in the classic way, are complemented by grilled vegetables that add crunch and a smoky note.

Finally, thetomato elixir, or the juice obtained from baking cherry tomatoes with anchovies, capers and herbs, adds a strong and intense flavor. This must be perfectly balanced because it can bring more or less acidity to the dish, while the aromatic herbswell selected and dosed, can give an excess of sweetness, so special attention must be paid to it.

The vegetables chosen for this preparation are typically winter, but can be replaced from time to time by fresh vegetables seasonal, with the exception of the artichokes which, according to the starred chef, would add too much of a bitter note. For an even more aromatic result, it would be better to grill the vegetables on the barbecue in order to obtain an even more marked smoke.

Here we used the classic kitchen grill for a recipe faster and easy to replicate. Warm, tonic and colourful, it is perfect for surprising your guests with a light, tasty and decidedly creative dish for a dinner or a special party. If you wish, you can complete it with crostinislices of homemade bread toasted in the oven, a pinch of grated parmesan or slices of crispy speck, to give more flavor to the dish.

Find out how to make Bruno Barbieri’s minestrone by following the step-by-step procedure and advice. Also try the baked carbonara signed by chef Bruno Barbieri.

How to make Bruno Barbieri minestrone

First prepare the condiments: immerse a peeled shallot in a small jar with extra virgin olive oil and leave to stand for about an hour; meanwhile mix a bunch of parsley 1 with another drop of oil in a kitchen blender, in order to obtain an aromatic pesto. Set aside.

Clean all the vegetables for the minestrone, except the spinach, and cut them into more or less equal cubes, about 1/2 cm apart 2.

Peel and dice the onion, then brown it with a little oil in a large saucepan 3.

Add the diced vegetables 4 and leave to aromatize while stirring, then cover with broth and bring to the boil. Cook until the vegetables are cooked but still al dente.

Then add the spinach leaves 5 and cook for another 3 to 5 minutes. Add a few basil leaves and season with salt and pepper.

While the minestrone cooks, peel and thinly slice the vegetables to be grilled and let them cook on a griddle until browned 6.

Collect them gradually in a dish and season them with salt and pepper 7 and shallot flavored oil.

Prepare the tomato elixir: Arrange the halved datterini tomatoes on a baking sheet lined with parchment paper and season with salt, sugar and a drizzle of oil. Then add the anchovies and capers 8, garlic and a few leaves of celery, basil and oregano. Bake in a preheated oven at 200°C for 10 minutes.

Filter everything through a fine mesh sieve and collect the elixir in a deep plate 9.

Compose the dishes: divide the minestrone into 4 bowls, top with a spoonful of tomato elixir, the grilled vegetables and the parsley pesto ten. Serve immediately.

Advice

If you wish, you can also add some spicessuch as cumin and cloves, always paying particular attention to the doses to prevent them from dominating the other flavors.

Be careful of different consistencies: the vegetables should be cooked separately and the grilled should be added last, as if it were a final garnish.

I Cherry tomatoes Used for the elixir, they can be enjoyed on a slice of toast or added to pan-fried pasta with a drizzle of oil and a clove of garlic.

storage

Bruno Barbieri’s minestrone is best eaten very hot just ready. Any type of storage is not recommended.