Minestra Dagnello

Minestra Dagnello Recipe from Italy - Lamb, Tomatoes, Onion, Carrot, and Celery in a White Wine Broth

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 1 hour and 15 minutes | Servings: 4

Introduction

Minestra Dagnello is a traditional Italian soup made with lean ground lamb, homemade noodles, and a flavorful broth. This hearty and comforting dish is perfect for a cozy night in or a family gathering.

History

Minestra Dagnello has its origins in the Italian region of Tuscany, where lamb is a popular ingredient in many traditional dishes. This soup is a delicious way to enjoy the rich flavors of lamb in a warm and satisfying meal.

Ingredients

300 g of lean ground lamb
200 g of homemade narrow noodles
200 g of ripe tomatoes or canned tomatoes
0.5 onion
1 carrot
1 stalk of celery
1 clove of garlic
0.5 glass of white wine
1 liter of broth
3 tbsp of olive oil
salt and pepper

How to prepare

Finely chop the celery, carrot, and onion. Sauté them in 3 tbsp of olive oil.
Once the onion starts to change color, add the lamb and continue cooking.
After a few minutes, pour in the wine and let it evaporate completely. Then, add the tomatoes.
Cook over low heat for approximately one hour. Then, add the broth.
Lastly, add the noodles and cook for a few minutes.
Serve with freshly ground pepper.

Variations

Substitute ground beef or turkey for the lamb for a different flavor profile.
Add a handful of fresh herbs such as parsley or basil for a burst of freshness.

Cooking Tips & Tricks

Be sure to sauté the vegetables until they are soft and fragrant before adding the lamb. This will help to develop the flavors of the soup.

- Let the wine evaporate completely before adding the tomatoes to ensure a rich and robust flavor.

- Cooking the noodles directly in the soup allows them to absorb the delicious broth and become tender and flavorful.

Serving Suggestions

Serve Minestra Dagnello with a side of crusty bread and a simple green salad for a complete and satisfying meal.

Cooking Techniques

Sautéing the vegetables before adding the lamb helps to build flavor.

- Cooking the noodles directly in the soup allows them to absorb the delicious broth.

Ingredient Substitutions

Use store-bought noodles if you don't have time to make homemade noodles.

- Substitute canned diced tomatoes for the ripe canned tomatoes.

Make Ahead Tips

Minestra Dagnello can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Minestra Dagnello in individual bowls garnished with a sprinkle of freshly chopped parsley for a beautiful presentation.

Pairing Recommendations

Minestra Dagnello pairs well with a light and crisp white wine such as Pinot Grigio or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers of Minestra Dagnello in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Minestra Dagnello contains approximately 350 calories.

Carbohydrates

Each serving of Minestra Dagnello contains approximately 30g of carbohydrates.

Fats

Each serving of Minestra Dagnello contains approximately 15g of fats.

Proteins

Each serving of Minestra Dagnello contains approximately 20g of proteins.

Vitamins and minerals

Minestra Dagnello is a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

Minestra Dagnello contains gluten and may contain traces of dairy.

Summary

Minestra Dagnello is a nutritious and balanced meal that provides a good amount of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Minestra Dagnello is a delicious and comforting Italian soup made with lean ground lamb, homemade noodles, and a flavorful broth. This hearty dish is perfect for a cozy night in or a family gathering. Enjoy the rich flavors of lamb in this warm and satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. The recipe for Minestra Dagnello was handed down to me by my dear friend Maria, who learned it from her grandmother who was an Italian immigrant. Maria had invited me over for dinner one evening, and as soon as I took my first bite of the hearty soup, I knew I had to have the recipe.

Maria smiled knowingly as she saw the look of delight on my face. "I thought you would love this," she said. "It's a family recipe that has been passed down for generations. I'm happy to share it with you."

I eagerly jotted down the ingredients and instructions as Maria recited them to me. The soup was a delicious combination of lamb, vegetables, and pasta, simmered together in a rich broth flavored with herbs and spices. It was hearty and comforting, perfect for a chilly evening.

After that dinner, I made Minestra Dagnello for my family at least once a week. It quickly became a favorite in our household, and my children would often request it for dinner. Over the years, I made a few tweaks to the recipe to suit our tastes, but the essence of the dish remained the same.

As I continued to make Minestra Dagnello, I shared the recipe with friends and neighbors who raved about it. Some would make their own adaptations, adding different vegetables or using a different type of pasta. But the core of the recipe, the tender lamb and flavorful broth, remained constant.

One day, I decided to enter my Minestra Dagnello in a local cooking competition. I was nervous as I presented my dish to the judges, but their faces lit up as they took their first bites. I could see that they were impressed, and when they announced me as the winner, I was overjoyed.

From that day on, my Minestra Dagnello became famous in our small town. People would stop me on the street to ask for the recipe, and I would gladly share it with them. I loved seeing the joy on their faces as they tasted the soup for the first time, just as I had all those years ago.

As time went on, I continued to make Minestra Dagnello for my family and friends, always happy to share the recipe with anyone who asked. It had become a part of me, a link to the past and a connection to the people who had taught me how to make it.

Now, as I sit here writing down the story of how I learned to make Minestra Dagnello, I smile at the memories it brings back. The laughter around the dinner table, the warm kitchen filled with the aromas of cooking, and the joy of sharing a delicious meal with the ones I love.

I hope that my children and grandchildren will continue to make Minestra Dagnello, passing down the recipe to future generations. It is more than just a dish to me – it is a symbol of love, tradition, and the joy of sharing good food with those you care about.

And so, I will continue to make Minestra Dagnello for as long as I am able, savoring each spoonful and treasuring the memories it brings. It is a simple soup, but to me, it is so much more – it is a connection to my past and a legacy for the future.