Great chefs’ recipes: Soup of thirteen vegetables with salt cod tripe, of the Chef Damiano Nigro from the restaurant Relais Villa d'Amelia
For the recipes of famous chefs we have selected for you the recipe of tripe, yes, but of salt cod in a delicious season vegetables soup. The recipe, Soup of thirteen vegetables with salt cod tripe, is of the chef
Damiano Nigro of the restaurant of the Relais
Villa d’Amelia in Benevello (CN).
Ingredients:
- celery
- carrots
- onions
- zucchini trumpet
- cauliflower
- turnip greens
- potatoes
- beans
- green beans
- tomatoes
- fennel
- leek
- sweet pepper
- cod tripe
- garlic
- salt and pepper
- extra virgin olive oil
- fresh basil
- aglina flowers
Preparation:
Wash peel and cut into small squares, the following vegetables: celery, carrots, onions, zucchini trumpet, cauliflower, broccoli, potatoes, beans (they will have a different process), green beans, tomatoes, fennel, leek, sweet pepper.
The beans have to be soaked for 6 hours, after which they must be rinsed under running water and drained. Placed in a covered pan not too big with fresh water and put to boil. As soon as the water boils, drain and rinse them, put them in a pot and cover again with fresh water. Bring to boil and lower the heat, lightly season with salt and pepper, add a clove of garlic, a piece of fennel, onion, half carrot and a stalk of celery and season with a drizzle of extra virgin olive oil, then cook.
Blanch the rest of the vegetables in lightly salted water and place immediately in water and ice, so they will have more vibrant colors.
The salt cod tripe is first peeled, then rinse under cold water. Put in fresh water and bring to boil, leave to simmer for 10 minutes.
In a pot with hot oil put all the vegetables that will be covered with water, bring to boil and cook, add salt and pepper and a little extra virgin olive oil.
When you serve you must add the salt cod tripe with some of its water, and above shall be decorated with fresh basil and aglina flowers.
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