Name: Minestra di quadrucci in brodo di pesce (Small pasta in fish broth)
Yield: Makes 6 servings
Cuisine: Italy
Ingredients: 7 ounces (200 g) fish heads and bones; 14 ounces (400 g) soup fish (red mullet, squid, cuttlefish, scorpion fish, gurnard, conger eel, sole, or others) or cod; 5 ounces (150 g) fresh egg quadrucci (see note on minestra di quadrucci episelli con il “battuto”); 4 or 5 peppercorns; salt; scant 1 cup (200 ml) dry white table wine; 4 teaspoons (20 g) butter; ½ bay leaf; leaves from 1 sprig thyme; 1 small celery rib; 1 small leek; 1 small white onion

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

1 small white onion
1 small leek
1 small celery rib
leaves

Europe
Italy
Starter
Pescatarian
Mediterranean
Soup

Method

Chop together (not too finely) the onion, leek, celery, and thyme leaves. Put in a large saucepan with the bay leaf and butter and sweat over low heat for about 15 minutes, or until the vegetables are completely wilted. Meanwhile, pour 4 cups (1