How to begin this wonderful simple French/Italian combination of Brie with Minestrone? Start with soup stock, its a no brainer. Yes, I do say that often; but, that's because it is. Use a pork butt as it makes for a rich stock...full of flavor.
The Brainy Gourmet has always advised to keep stock in the pantry or fridge. Soup stock can morph into amazing soups all week long.
For a simple quick Minestrone, just boil any tortellini pasta, saute diced zucchini or green beans and tomato together in olive oil, add Italian sausage if you want; and, when all is done (veggies/pasta), add to individual bowls pouring the hot stock over the top... simple as that.
If you want to try something really different on Christmas Eve, you can follow the same instructions above to make Cioppino. Omit the Italian sausage in order to use cooked shrimp and or any other pre-cooked favorite 'fish/shell' seafood. Cioppino is actually a coastal Italian American soup.
The bread can be store bought but preferably from the bakery counter. As for the baked Brie: buy as many brie rounds as number of per guests; use one crescent roll pop- open brand to wrap 2 brie; and, follow the pictures...*4 guests, buy 4 brie rounds and 2 pop-open crescent roll cylinders.
Bake the brie on parchment paper in the oven on 375 for as long as it takes to see a brown top and oozing cheese. For a little bit different take, before wrapping and baking, slice the Brie in half length wise (lid/bottom) and place either sun dried tomatoes or olives or spinach, put the two halves back together like a sandwich wrap with the croissant dough and bake.
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