Cesare Battisti's Recipe: Summer Truffle Minestrone. How to Transform a Simple Homemade Dish into a Masterpiece of Beauty and Flavor.

SUMMER TRUFFLE MINESTRONE

For the minestrone

2 onions
2 potatoes
1 carrot
1 tomato
3 trombetta's zucchinis
2 celery stalks
100 g of fresh borlotti beans

Method

In a pot, place onions, potatoes, carrots, tomatoes, zucchinis, celery stalks, and shelled borlotti beans, all chopped into small pieces. Add cold water and cook until all the vegetables are soft. Blend the minestrone thoroughly and let it cool. Adjust the seasoning with pesto.

For the pesto

40 g parsley
250 g baby spinach
100 g basil
6 g salt
200 g extra virgin olive oil (EVO)
70 g Lodigiano cheese

Method

Blanch the parsley and baby spinach. Blend them together with basil, salt, and EVO oil. Finally, add the Lodigiano cheese and blend well.

For the plating

Borlotti beans
Zucchinis
Frozen peas
Potatoes

Method

Peel the borlotti beans and cook them starting with cold water. Cut the zucchinis into small rounds and blanch for 2 minutes, then cool immediately. Blanch the frozen peas and cool down. Finally, peel the potatoes and cut them into 1.5cm cubes on each side, boil until cooked, and cool. Use these vegetables for plating over the summer truffle minestrone.

For the buckwheat

50 g buckwheat
Sale to taste

Method

Cook the buckwheat for 16-18 minutes, depending on the package instructions, and cool it immediately under cold running water. Mix the cooked buckwheat with the well-seasoned vegetables for plating over the summer minestrone.