lunedì 19 gennaio 2015

Minestra invernale con verdure e caserecce


Ingredienti per 4 persone:

500 gr. di verdure miste di stagione
2 pomodori maturi
50 gr. di lenticchie
50 gr. di orzo
2 cucchiai di prezzemolo tritato
200 gr. di pasta casereccia
2 cucchiai di olio extravergine di oliva

Sale q.b.

Preparazione:
Porre nella pentola a pressione le lenticchie, l’orzo, il prezzemolo tritato, i pomodori tagliati a pezzi e le verdure di stagione pulite, lavate e tagliate a pezzi.
Quindi unire tanta acqua fino a coprire le verdure ma rimanendo sempre al di sotto della
tacca limite incisa sul bordo della pentola a pressione.
A questo punto chiudere la pentola e metterla sul fuoco a fiamma alta. Quando la pentola sibila, abbassare la fiamma e calcolare 35 minuti di cottura.
Al termine della cottura spegnere il fuoco, fare uscire tutto il vapore dalla pentola ed aprila.
Condire con il sale e l’olio extravergine di oliva ed unire le caserecce.
Mescolare bene e richiudere la pentola e rimetterla sul fuoco a fiamma alta fino a quando sibila.
Quindi abbassare la fiamma e calcolare 5 minuti di cottura. Al termine, spegnere il fuoco e fare nuovamente sfiatare la pentola. Aprirla ed impiattare la minestra di verdure in ciotole monoporzione  tenute al caldo. Porta in tavola e gusta questa ottima minestra bella calda.

Ricetta e foto sono state tratte dal sito: "lericettedellanonna.net"

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