Una ricetta vegetale piuttosto epica, che ne dite? Grazie ad Alessandro Negrini e al gruppo di Aimo e Nadia per averci raccontato la mitica zuppa etrusca per il lancio di "Originale & Gourmet: Vegetali". Siete ancora in tempo per trovarlo sotto l'albero. Visitate il sito per scoprire di più. 🇮🇹 shop.vertical.it/ 🇬🇧 shop.vertical.it/en A pretty epic vegetable dish, what do you think? Thanks to Alessandro Negrini and the Aimo and Nadia group for retracing the legendary Etruscan soup recipe for the launch of "Originale & Gourmet: Vegetali". You still have time to find the book under the tree in Europe. Visit the site to find out more. Leg(g)enda 0:35 Storia della zuppa etrusca del Luogo di Aimo e Nadia/History of the Etruscan soup of the Place of Aimo and Nadia 2:07 Cottura dei Legumi/Cooking Legumes 4:37 Olio aromatizzato/Flavored oil 6:18 Pulizia e taglio delle verdure/Cleaning and cutting vegetables 13:52 Cottura del farro/Cooking spelled 15:40 Crema di cannellini/Cannellini cream 16:41 Cottura del minestrone/Cooking the minestrone soup 20:28 Assemblaggio della zuppa/Assembling the soup 21:50 Impiattamento/Plating
I like that it is subtitled, but I really don't care for the dubbing. I couldn't watch the video after 2 minutes of listening to this guy talk over the chef.
I don't speak Italian but I understand enough that I enjoy the recipes without translation. The only exceptions are the chefs that talk really fast. This looks really fabulous! I want some!
Non ho dubbi: si tratta del più interessante video di cucina che ho guardato fino ad oggi (...e ne ho visti tantissimi...). So fare la ribollita ordinaria , anche piuttosto buona secondo me, ma non immaginavo vi fosse una simile eccellenza: dai cannellini usati per "legare" la zuppa, agli scarti utilizzati per il brodo, al farro tostato e risottato eccetera. Dettagli sapienti nella tecnica di composizione. Spiegazione chiara e soprattutto GENEROSA . Ringrazio di cuore questo ragazzo per la grande lezione : non si finisce mai di imparare.👏👏👏👏👏
Ingredients and Recipe Transcribed: Legumes: Chickpeas: 100g (preferably from Murgia in Puglia) Cannellini Beans: 100g (from Tuscany) Sorana Beans: 100g Aromatics: 1 whole garlic clove per legume batch 2 sage leaves per legume batch Extra virgin olive oil Vegetables: Savoy cabbage: A large slice (~1/4 head for 4 servings) Black kale: Stems and leaves separated Chard: Stems and leaves separated Spinach: Leaves and stems separated Zucchini: 1 medium Flat green beans: 100g Celery: Leaves and stalks separated Leek: ½ stalk Potatoes: 1 medium Onion: 1 small Grains: Farro: 4 handfuls (~100g) Seasonings: Rosemary Sage Fennel seeds Fennel flower or pollen Salt and black pepper Broth: Vegetable trimmings (potato peels, celery leaves, leek greens, etc.) Water Preparation Steps Soak the Legumes: Soak chickpeas, cannellini beans, and Sorana beans in 8x their weight in water for 24 hours in a cool, dry place. Cook the Legumes: Cannellini Beans: Cook in a steel pot over direct heat until soft (1 hour). Blend into a smooth cream with olive oil. Chickpeas and Sorana Beans: Cook in earthenware pots with garlic, sage, and olive oil at 120-130°C in the oven for 1.5 hours. Prepare Garlic-Infused Oil: Crush rosemary, sage, pepper, and garlic into a paste using a mortar. Mix with olive oil and let infuse overnight. Prepare Vegetables: Dice savoy cabbage, black kale, zucchini, leek, celery stalks, and potatoes into uniform squares. Julienne the spinach, chard, and their stems. Make Broth: Simmer vegetable trimmings in water to create a flavorful broth. Cook Farro: Sauté farro in the infused oil. Deglaze with broth and cook risotto-style for 20-25 minutes. Assemble the Soup: In a casserole, heat garlic-infused oil with fennel seeds. Sauté onion, celery, and leek for 5 minutes. Add carrots, potatoes, and cabbages. Cook for another 5 minutes. Add green beans, flat beans, zucchini, and remaining greens. Deglaze with broth. Combine Components: Stir in the cooked farro, chickpeas, Sorana beans, and cannellini bean cream. Adjust seasoning with salt and pepper. Finish: Serve at ~55°C. Drizzle with olive oil and sprinkle with fennel flower.
@@ChrisCollao If you need to replace Italian ingredients with more commonly available or alternative ingredients, here’s how you can adapt the recipe while maintaining the essence of the dish: Legumes Chickpeas: Use canned chickpeas for convenience or dried chickpeas soaked and cooked as per instructions. Cannellini Beans: Substitute with Great Northern beans or navy beans. Sorana Beans: Replace with white beans like flageolet or butter beans. Aromatics Extra Virgin Olive Oil: Any high-quality olive oil will work. Garlic: Use regular garlic cloves as described. Sage Leaves: Swap with bay leaves or thyme if sage isn’t available. Vegetables Savoy Cabbage: Use regular green cabbage or napa cabbage. Black Kale: Replace with curly kale or collard greens. Chard: Substitute with beet greens or bok choy. Spinach: Any leafy green like baby spinach or arugula can work. Zucchini: Use yellow squash if zucchini is unavailable. Flat Green Beans: Replace with snap peas or regular green beans. Celery: Standard celery is fine. Leek: Use a combination of green onions (scallions) and mild onions if leeks aren’t available. Potatoes: Any starchy potato like Yukon Gold or russet. Onion: Use white, yellow, or sweet onions. Grains Farro: Substitute with pearled barley, spelt, or quinoa. Seasonings Rosemary & Sage: Use dried versions if fresh isn’t available, but reduce the quantity. Fennel Seeds: Anise seeds or caraway seeds can replace fennel seeds. Fennel Flower or Pollen: Leave this out if unavailable, or use a light sprinkle of ground fennel. Broth Vegetable Trimmings: You can use store-bought vegetable broth or bouillon cubes dissolved in water. Adaptation Notes: Cooking Legumes: If using canned beans, skip soaking and cooking, but rinse them thoroughly. Infused Oil: A mix of garlic, herbs, and oil can be adjusted to available ingredients. Vegetable Prep: Uniform chopping ensures even cooking; adjust for available greens. Broth Preparation: Store-bought broth simplifies this step if time is limited. Farro Cooking: Substitute grains follow the same process; adjust cooking times as needed. This adapted recipe ensures accessibility while retaining the hearty, rustic character of the original Italian soup.
it's great! i personally like to use canned white beans even more because they virtually have zero bean flavor. for even more of a fatty mouth feel, sometimes i use half white beans and half soaked raw cashews in place of any cream-based recipe!
Finalmente una ricetta tutta vegetale, finalmente i legumi nella ristorazione! Grazie! Avendo la campagna e una parente contadina che mi ha regalato i rari fagioli a formella proverò a replicarla. Mi piace tantissimo come parla, spiega e CURA le verdure lo chef, un vero piacere.
ok, si può fare da app youtube o da pc sulle impostazioni del video selezionando la traccia audio italiano, originale. se invece usate il browser Brave come me siete fregati, non c'è la possibilità di cambiarla. sarebbe carino se la traccia in inglese non fosse quella predefinita, visto che il video è in italiano.
what a fantastic recipe. Creamy, without cream. Flavourful, without animal stock. This is the sort of cooking that will save our health and our planet! Mille grazie
This soup can SAVE THE PLANET! ....BWAHAHAHAHAHAHA......SAVE THE PLANET!.....BWAHAHAHAHAHAAH.....SAVE THE PLANET!.....BWAHAHAHAHAHAAH.....SAVE IT FROM {{{{{ WHAT? }}}}}
Add roasted chicken bones to the broth for added collagen, gelatin protein and flavor. THAT is the kind of nutrition that will save our health and our planet! ✨
That’s exactly what made me excited. I’m a vegan was afraid there was gonna be a lot of cream or cheese and there wasn’t shockingly. I wish I had a kitchen big enough to make this for myself. It’s killing me that I’m not gonna be able to have this tonight. 😹
Una zuppa deliziosa, una spiegazione da Chef della ricetta , senza fare il personaggio da web, ma spiegando la ricetta e la sua passione per la cucina , finalmente al centro c'è la preparazione , la ricetta e lo chef . Bravissimo complimenti e grazie .
Nothing more comforting then a nice warm soup during winter and such one pot dishes always taste better the second day. Maybe I will have to switch the black kale with our local green kale but I am sure it will be fine. Thanks for sharing.
Ricetta meravigliosa.... spiegazione meravigliosa... penso che abbia fatto venir voglia anche ai non amanti di verdure e minestrone....e il grande Chef ha un grande stile.... complimenti
@@SamueleFaulisi La cucina nella cultura italiana era il centro d'incontro per la famiglia. Oggi purtroppo tante mamme non hanno più tempo per cucinare. Cucinare insieme ai bambini è cosi importante. I profumi e i sapori ci trasmettono emozioni bellissime, e in più possiamo trascorrere il tempo con i propri cari. Ci vuole tempo e passione. Cucinare con ingredienti sani. Emozioni che restano nel cuore.
I appreciate all the instruction provided here on proper cleaning of the vegetables. I know this important step already, but so many so-called "cooking" programs here on youtube do not show cleaning of the vegetables/fruits as a required part of the process. They assume that audience members already know it but in fact many people don't know how to handle food, or don't know or understand (or care about) proper hygiene, then think cleaning is not important or even relevant. This program demostrates excellent instruction at every step. Also an excellent recipe.
that's because it's not required in general, you are cooking everything here so the only vegetable here that needs it is the leek that can have dirt inbetween the leaves. It has literally nothing to do with hygiene and it's absolutely not necessary in this recipe for the vegatable that don't have obvious dirt. .
Grazie di cuore per questo video. Tanti ricordi di bambina, la cura di mia mamma nel preparare il minestrone da zero, e la passione per la cucina vegetale per me oggi. Grazie a voi di Italia Squisita per contenuti così di qualità e allo chef per la passione che trasmette in ogni gesto e parola. Proverò a replicare almeno qualche passaggio della ricetta!
Fennel flour! Never knew it existed. A massive smile remained on my face throughout this demonstration. Will be recreating🤗 I've never seen such beautiful earthen pots, also the blender😍 Bravo🥰
It seems to me that artists from all disciplines share the qualities of passion, love and respect to to the point of reverance, all tempered with a cleansing dose of humility. This gentleman clearly embodies all these traits in harmonious proportion and perfectly represents Italian cooking aesthetics and why it is so adored. Grazie, maestro.
complimenti al Grande Chef, è un vero artista, una spiegazione piena di amore, semplicità e precisione, pignolo unico (nel senso positivo), addirittura cerca di trasmettere alle generazioni future il modo genuino in cui bisogna arricchire i momenti dell'infanzia. Questo favoloso piatto me lo faccio per Natale! Grazie Chef e buone feste ♥
I just finished making this, and it came out incredible! Delicious! Thank you for the informative video. I added a fennel bulb to the recipe. I did have leftover cannellini beans and cream as well as garbanzo beans and made a hummus with tahini. Delicious!
Ho appena scoperto questo canale voglio fare i complimenti a Italia squisita. Un canale all'avanguardia, di qualità sia di argomenti che di tecnica visiva. Miglior canale d'Italia sul cibo a mani basse
I don't know how, but I will one day come there and eat this soup. Somehow. I didn't dare dream this was plant-based. That was the last straw. Please please always keep this on the menu, this is a gem.
Oh my gosh, I’m so hungry. Grazie mille al chef for the recipe, the very clear video, the care and the generosity. I’ve finished watching, I’m still smiling, and checking in my mind the vegetables I could use to make this soup today. A beautiful thing.
Di solito in questo meritevole canale, dopo 5 minuti mi sale il nervoso. Qui, 20 minuti rapito dall'ottima spiegazione, da una gestualità che è la storia profonda di noi che abbiamo visto mani laboriose prepararci cibi semplici ma ricchi, e da un piatto consolatorio e riscaldante... anche da freddo... grazie.
Non ho avuto ancora l'opportunità di cenare presso la Vostra location , ma i suoi bei modi restando in una Milano cafona e malededucata , qualcosa di piacevolmente caldo e confortante Grazie Chef
A beautiful poetic culinary experience. Thank you for sharing the process and patience required to enjoy the end result! I only wish I was there to taste it!! Happy New Year.
La mejor receta de sopa de verduras que he visto hasta ahora, ultra nutritiva y delicada. Me parece maravillosa la delicadeza en los tiempos de cocción de las verduras, para conservar su estructura , sabor y nutrientes. Soy una amante de la cultura culinaria y me encantó esta receta. Y como decimos en argentina un Capo el Tano!!!! Ti ringrazio 😊
excellent! Thank you so much for sharing this... I can really see the care, awareness, and technique that has gone into making it gourmet - even though it appears simple. Wish I could get your book in English! As a vegetarian I am always looking for ways to elevate my vegetables. I really appreciate this recipe.
I made this soup today, without a couple of ingredients (like fennel flower😊). It is amazing! The whole family loved it. The recipe serves as a reminder of how great our world is. I did only chopping; all flavors come from nature! I look forward to sharing it with friends tomorrow and to making it again and again. Thank you for sharing!
Sono rimasta incantata tutto il tempo ,,adoro le zuppe le minestre di ogni genere , complimenti davvero , eccezionale ricetta ,e grazie per avermi consigliato le verdure di scarto per il brodo ,nn le butterò più
Ne ho guardati di video di Italia Squisita, e questo si distingue dagli altri. Finalmente le verdure e i legumi che fanno da protagonisti, e che vengono trattati con altrettanta cura con cui si vedono di solito trattati i prodotti animali. Non sono vegana né vegetariana, mangio tutto ma a casa cucino al 90% con vegetali soltanto, e ho imparato tanto da questo video, e da questo signore che ha trasmesso tutta la sua gentilezza nello spiegarci come fare un minestrone con i fiocchi.
This looks gooooood! I almost didn't watch it, because it looked like it was full of milk or cream, and I'm vegan; but this surprised me! Thanks for sharing!
Chef, thank you for demonstrating your legendary zoupa. I am ready to order the book Original and Gourmet and will try to make it. I plan to open my own restaurant next year. Thanks again, chef!
Beautiful! Thank you chef for your generous recipe. I always think a well made soup is the root of good eating, and good nutrition. I look forward to making it.
Reminds me of my sweet grandma's cooking. She never had a cook book. Or fancy electric tools...maybe a hand rotary beater. She could look in a cupboard, nearly bare, and make a feast. And she would teach me as child, but look, feel, methods of stirring. Sometimes she didn't use measurements just "put this in, and then add this until it looks likes that"...method. Miss her so much.
Thank you for sharing this memory. You were fortunate, and we are fortunate to know of her. It takes billions of people living in a certain way to steer the Earth's history. How fortunate when Earth is populated with people like your grandmother. If we save ourselves, it will be because billions of people started choosing frugality and love. Peace. 💚
@@manuelegarzelli647Ogni tuo commento è un rosicamento verso i soldi altrui o lamentele per le porzioni o lo stile di questo tipo di ristoranti. Purtroppo avere pochi soldi non è una colpa anzi, ma lo è vivere d’invidia.
Wow, che ricchezza! Se potessi, salirei sull'aereo adesso e andrei lì! Sono in Brasile. Ma proverò a farlo qui con gli amici! Un abbraccio saluti dal Brasile ! 🌿🌿🌿
"...this is a step that will stay with them as a memory." The moment you grabbed those green beans I flashed back to those days in the kitchen with a colander and bowl of green beans my mom tasked us to pick. Because of that I'm watching this channel 50+ years later.
Una ricetta vegetale piuttosto epica, che ne dite? Grazie ad Alessandro Negrini e al gruppo di Aimo e Nadia per averci raccontato la mitica zuppa etrusca per il lancio di "Originale & Gourmet: Vegetali". Siete ancora in tempo per trovarlo sotto l'albero. Visitate il sito per scoprire di più.
🇮🇹 shop.vertical.it/
🇬🇧 shop.vertical.it/en
A pretty epic vegetable dish, what do you think? Thanks to Alessandro Negrini and the Aimo and Nadia group for retracing the legendary Etruscan soup recipe for the launch of "Originale & Gourmet: Vegetali". You still have time to find the book under the tree in Europe. Visit the site to find out more.
Leg(g)enda
0:35 Storia della zuppa etrusca del Luogo di Aimo e Nadia/History of the Etruscan soup of the Place of Aimo and Nadia
2:07 Cottura dei Legumi/Cooking Legumes
4:37 Olio aromatizzato/Flavored oil
6:18 Pulizia e taglio delle verdure/Cleaning and cutting vegetables
13:52 Cottura del farro/Cooking spelled
15:40 Crema di cannellini/Cannellini cream
16:41 Cottura del minestrone/Cooking the minestrone soup
20:28 Assemblaggio della zuppa/Assembling the soup
21:50 Impiattamento/Plating
I like that it is subtitled, but I really don't care for the dubbing. I couldn't watch the video after 2 minutes of listening to this guy talk over the chef.
La parola impiattamento non esiste
I don't speak Italian but I understand enough that I enjoy the recipes without translation. The only exceptions are the chefs that talk really fast. This looks really fabulous! I want some!
Sei un maestro.
@@chilangochongo6487 I appreciated the dubbing. Perfect dictation.
Non ho dubbi: si tratta del più interessante video di cucina che ho guardato fino ad oggi (...e ne ho visti tantissimi...). So fare la ribollita ordinaria , anche piuttosto buona secondo me, ma non immaginavo vi fosse una simile eccellenza: dai cannellini usati per "legare" la zuppa, agli scarti utilizzati per il brodo, al farro tostato e risottato eccetera. Dettagli sapienti nella tecnica di composizione. Spiegazione chiara e soprattutto GENEROSA .
Ringrazio di cuore questo ragazzo per la grande lezione : non si finisce mai di imparare.👏👏👏👏👏
Ho appena lasciato un commento quasi identico, senza leggerne nessuno prima!
Ingredients and Recipe Transcribed:
Legumes:
Chickpeas: 100g (preferably from Murgia in Puglia)
Cannellini Beans: 100g (from Tuscany)
Sorana Beans: 100g
Aromatics:
1 whole garlic clove per legume batch
2 sage leaves per legume batch
Extra virgin olive oil
Vegetables:
Savoy cabbage: A large slice (~1/4 head for 4 servings)
Black kale: Stems and leaves separated
Chard: Stems and leaves separated
Spinach: Leaves and stems separated
Zucchini: 1 medium
Flat green beans: 100g
Celery: Leaves and stalks separated
Leek: ½ stalk
Potatoes: 1 medium
Onion: 1 small
Grains:
Farro: 4 handfuls (~100g)
Seasonings:
Rosemary
Sage
Fennel seeds
Fennel flower or pollen
Salt and black pepper
Broth:
Vegetable trimmings (potato peels, celery leaves, leek greens, etc.)
Water
Preparation Steps
Soak the Legumes:
Soak chickpeas, cannellini beans, and Sorana beans in 8x their weight in water for 24 hours in a cool, dry place.
Cook the Legumes:
Cannellini Beans: Cook in a steel pot over direct heat until soft (1 hour). Blend into a smooth cream with olive oil.
Chickpeas and Sorana Beans: Cook in earthenware pots with garlic, sage, and olive oil at 120-130°C in the oven for 1.5 hours.
Prepare Garlic-Infused Oil:
Crush rosemary, sage, pepper, and garlic into a paste using a mortar.
Mix with olive oil and let infuse overnight.
Prepare Vegetables:
Dice savoy cabbage, black kale, zucchini, leek, celery stalks, and potatoes into uniform squares.
Julienne the spinach, chard, and their stems.
Make Broth:
Simmer vegetable trimmings in water to create a flavorful broth.
Cook Farro:
Sauté farro in the infused oil. Deglaze with broth and cook risotto-style for 20-25 minutes.
Assemble the Soup:
In a casserole, heat garlic-infused oil with fennel seeds.
Sauté onion, celery, and leek for 5 minutes. Add carrots, potatoes, and cabbages. Cook for another 5 minutes.
Add green beans, flat beans, zucchini, and remaining greens. Deglaze with broth.
Combine Components:
Stir in the cooked farro, chickpeas, Sorana beans, and cannellini bean cream. Adjust seasoning with salt and pepper.
Finish:
Serve at ~55°C. Drizzle with olive oil and sprinkle with fennel flower.
Ur a lifesaver
How to replace the italian ingredients?
@@ChrisCollao If you need to replace Italian ingredients with more commonly available or alternative ingredients, here’s how you can adapt the recipe while maintaining the essence of the dish:
Legumes
Chickpeas: Use canned chickpeas for convenience or dried chickpeas soaked and cooked as per instructions.
Cannellini Beans: Substitute with Great Northern beans or navy beans.
Sorana Beans: Replace with white beans like flageolet or butter beans.
Aromatics
Extra Virgin Olive Oil: Any high-quality olive oil will work.
Garlic: Use regular garlic cloves as described.
Sage Leaves: Swap with bay leaves or thyme if sage isn’t available.
Vegetables
Savoy Cabbage: Use regular green cabbage or napa cabbage.
Black Kale: Replace with curly kale or collard greens.
Chard: Substitute with beet greens or bok choy.
Spinach: Any leafy green like baby spinach or arugula can work.
Zucchini: Use yellow squash if zucchini is unavailable.
Flat Green Beans: Replace with snap peas or regular green beans.
Celery: Standard celery is fine.
Leek: Use a combination of green onions (scallions) and mild onions if leeks aren’t available.
Potatoes: Any starchy potato like Yukon Gold or russet.
Onion: Use white, yellow, or sweet onions.
Grains
Farro: Substitute with pearled barley, spelt, or quinoa.
Seasonings
Rosemary & Sage: Use dried versions if fresh isn’t available, but reduce the quantity.
Fennel Seeds: Anise seeds or caraway seeds can replace fennel seeds.
Fennel Flower or Pollen: Leave this out if unavailable, or use a light sprinkle of ground fennel.
Broth
Vegetable Trimmings: You can use store-bought vegetable broth or bouillon cubes dissolved in water.
Adaptation Notes:
Cooking Legumes: If using canned beans, skip soaking and cooking, but rinse them thoroughly.
Infused Oil: A mix of garlic, herbs, and oil can be adjusted to available ingredients.
Vegetable Prep: Uniform chopping ensures even cooking; adjust for available greens.
Broth Preparation: Store-bought broth simplifies this step if time is limited.
Farro Cooking: Substitute grains follow the same process; adjust cooking times as needed.
This adapted recipe ensures accessibility while retaining the hearty, rustic character of the original Italian soup.
Nicely done, thanks!!!
@@rebeccahenderson7761I’m glad it’s helpful for you ❤
Ho 78 anni e ho imparato una zuppa eccezionale ! Grazie per la sua gentilezza e semplicità.
Negrini è un vero professore della cucina. Spiega in maniera chiara ed esaustiva tutti i passaggi.
I never thought to use cannellini beans to make cream to thicken a soup. What an absolutely wonderful idea!
Yes, it is!!!!!
No wonder the soup is world-famous! 😊
it's great! i personally like to use canned white beans even more because they virtually have zero bean flavor. for even more of a fatty mouth feel, sometimes i use half white beans and half soaked raw cashews in place of any cream-based recipe!
@tofuluvrr837 would that work for something like Tuscany Soup?
also a good technique for things like chili or red beans and rice
Finalmente una ricetta tutta vegetale, finalmente i legumi nella ristorazione! Grazie!
Avendo la campagna e una parente contadina che mi ha regalato i rari fagioli a formella proverò a replicarla.
Mi piace tantissimo come parla, spiega e CURA le verdure lo chef, un vero piacere.
Please bring back the Italian with English subtitles. Brilliant soup and fantastic detailed instructions. Grazie.
Thanks for your feedback. Remember you can always go back to original language and subs in the yt settings
come? nelle impostazioni ho selezionato la lingua italiana e la località è Italia, ma il video mi resta doppiato in inglese...
ok, si può fare da app youtube o da pc sulle impostazioni del video selezionando la traccia audio italiano, originale. se invece usate il browser Brave come me siete fregati, non c'è la possibilità di cambiarla. sarebbe carino se la traccia in inglese non fosse quella predefinita, visto che il video è in italiano.
Please just keep these videos in Italian with subtitles. This is horrible. Please please never do this again. Pleaseeeeeee
Go to the cogwheel on top right hand side. Click scroll down to audio track and change to italian
what a fantastic recipe. Creamy, without cream. Flavourful, without animal stock. This is the sort of cooking that will save our health and our planet! Mille grazie
This soup can SAVE THE PLANET! ....BWAHAHAHAHAHAHA......SAVE THE PLANET!.....BWAHAHAHAHAHAAH.....SAVE THE PLANET!.....BWAHAHAHAHAHAAH.....SAVE IT FROM {{{{{ WHAT? }}}}}
Add roasted chicken bones to the broth for added collagen, gelatin protein and flavor. THAT is the kind of nutrition that will save our health and our planet! ✨
That’s exactly what made me excited. I’m a vegan was afraid there was gonna be a lot of cream or cheese and there wasn’t shockingly. I wish I had a kitchen big enough to make this for myself. It’s killing me that I’m not gonna be able to have this tonight. 😹
@ GROSS! You want the hooves of horses and a perfect recipe? What’s wrong with you?
@@ChooseCompassion I’m sorry. It sounds like you’re confused. Let me help… Chickens are NOT horses. What a crazy thing to say! 😂
Che bello vederti lavorare ,esprimendo i veri concetti di uno chef rispetto e valore per la materia prima, amore ,e passione..
Voglio ringraziare Italia Squisita ed Alessandro Negrini per aver condiviso questa ricetta speciale.
Una zuppa deliziosa, una spiegazione da Chef della ricetta , senza fare il personaggio da web, ma spiegando la ricetta e la sua passione per la cucina , finalmente al centro c'è la preparazione , la ricetta e lo chef . Bravissimo complimenti e grazie .
Sottolineo senza fare il personaggio da web 😎
Nothing more comforting then a nice warm soup during winter and such one pot dishes always taste better the second day. Maybe I will have to switch the black kale with our local green kale but I am sure it will be fine. Thanks for sharing.
Grazie per tutta la passione dedicata alla cucina e alla tradizione italiana. 🌹
Ricetta meravigliosa.... spiegazione meravigliosa... penso che abbia fatto venir voglia anche ai non amanti di verdure e minestrone....e il grande Chef ha un grande stile.... complimenti
Mais trop compliquee pour le commun des mortels...
Può anche essere ma detto da una francese fa' un po' ridere..
Non riesco a pensare alla gran sfiga di non amare le verdure. Il nostro cibo migliore!
La citazione sui bambini e sulla guida alla comprensione e all'educazione culinaria è puro oro.
Ho ricordi stupendi di Nonna che da bambino mi metteva a "scozzolare" i fagioli 😂
@@SamueleFaulisi
La cucina nella cultura italiana era il centro d'incontro per la famiglia. Oggi purtroppo tante mamme non hanno più tempo per cucinare.
Cucinare insieme ai bambini è cosi importante. I profumi e i sapori ci trasmettono emozioni bellissime, e in più possiamo trascorrere il tempo con i propri cari. Ci vuole tempo e passione.
Cucinare con ingredienti sani. Emozioni che restano nel cuore.
Mia mamma mi faceva cernire il riso, poiché all'epoca, non era raro incontrare sassolini fra i chicchi ❤
@@ezpepzanch'io
❤
This is so inspiring. From the recipe, to the gorgeous ingredients, to the skill, care and soul infused into the dish by the chef. Bravo.
I appreciate all the instruction provided here on proper cleaning of the vegetables. I know this important step already, but so many so-called "cooking" programs here on youtube do not show cleaning of the vegetables/fruits as a required part of the process. They assume that audience members already know it but in fact many people don't know how to handle food, or don't know or understand (or care about) proper hygiene, then think cleaning is not important or even relevant.
This program demostrates excellent instruction at every step. Also an excellent recipe.
that's because it's not required in general, you are cooking everything here so the only vegetable here that needs it is the leek that can have dirt inbetween the leaves. It has literally nothing to do with hygiene and it's absolutely not necessary in this recipe for the vegatable that don't have obvious dirt. .
Grazie di cuore per questo video. Tanti ricordi di bambina, la cura di mia mamma nel preparare il minestrone da zero, e la passione per la cucina vegetale per me oggi. Grazie a voi di Italia Squisita per contenuti così di qualità e allo chef per la passione che trasmette in ogni gesto e parola. Proverò a replicare almeno qualche passaggio della ricetta!
Fennel flour! Never knew it existed. A massive smile remained on my face throughout this demonstration. Will be recreating🤗 I've never seen such beautiful earthen pots, also the blender😍 Bravo🥰
'Fennel flower'
Just lightly toast some fennel seeds, grind them to a powder, and save yourself a lot of money.
It seems to me that artists from all disciplines share the qualities of passion, love and respect to to the point of reverance, all tempered with a cleansing dose of humility.
This gentleman clearly embodies all these traits in harmonious proportion and perfectly represents Italian cooking aesthetics and why it is so adored.
Grazie, maestro.
Beautifully written. Thank you!
🤖
complimenti al Grande Chef, è un vero artista, una spiegazione piena di amore, semplicità e precisione, pignolo unico (nel senso positivo), addirittura cerca di trasmettere alle generazioni future il modo genuino in cui bisogna arricchire i momenti dell'infanzia. Questo favoloso piatto me lo faccio per Natale! Grazie Chef e buone feste ♥
Bravissimo nello spiegare chiaramente tutti passaggi. Grazie
I can almost taste how delicious this zuppa etrusca is! Complimenti chef!
I just finished making this, and it came out incredible! Delicious! Thank you for the informative video. I added a fennel bulb to the recipe. I did have leftover cannellini beans and cream as well as garbanzo beans and made a hummus with tahini. Delicious!
Ho appena scoperto questo canale voglio fare i complimenti a Italia squisita. Un canale all'avanguardia, di qualità sia di argomenti che di tecnica visiva. Miglior canale d'Italia sul cibo a mani basse
Si ma cucina da guardare, non certo un aiuto per chi cucina in casa propria. Questo canale semmai é utile per conoscere certi ristoranti particolari.
@Chan-Lin-Tao non è vero si possono prendere tantissimi consigli se si ascolta però è ovvio che il principale scopo è divulgativo dell'alta cucina.
@@Chriseyasuo"alta cucina" e si parla di un minestrone, dai su...
Ho provato a replicare la ricetta ed è stato amore al primo cucchiaio. Questa zuppa è entrata a pieni voti nel ricettario di famiglia ❤
Amazing, such generosity to be sharing such a beautiful secret. Thank you 🙏🙏
Loved the broth on the side. Making a creme out of cannellini beans.
I enjoyed watching the preparation of this beautiful soup! Thanks for sharing with us.
Wow. Amazing teaching video. Beautiful soup... and the narration is top tier. Chef, I salute you. Production team, you rock!
I just love how nothing is wasted. Marvelous.
thank you SO SO MUCH for this video and this brilliant teaching and recipe! THANK YOU and please never stop
I don't know how, but I will one day come there and eat this soup. Somehow. I didn't dare dream this was plant-based. That was the last straw. Please please always keep this on the menu, this is a gem.
Oh my gosh, I’m so hungry. Grazie mille al chef for the recipe, the very clear video, the care and the generosity. I’ve finished watching, I’m still smiling, and checking in my mind the vegetables I could use to make this soup today. A beautiful thing.
Omg just made this fabulous soup. 🇮🇹 🎉❤. Amazing thank you for sharing 😊. Rosie O 🇬🇧 x
Labor of love.
Da amante del minestrone, che cucino spesso per la mia compagna anche in Giappone, questo lo proverò sicuramente, sembra davvero pazzesco!
Ho scoperto stasera questo canale, e non posso che complimentarmi. Ricetta speciale, di quelle che amo. Grazie 😊👍👍🎄✨️✨️
Di solito in questo meritevole canale, dopo 5 minuti mi sale il nervoso. Qui, 20 minuti rapito dall'ottima spiegazione, da una gestualità che è la storia profonda di noi che abbiamo visto mani laboriose prepararci cibi semplici ma ricchi, e da un piatto consolatorio e riscaldante... anche da freddo... grazie.
Non ho avuto ancora l'opportunità di cenare presso la Vostra location , ma i suoi bei modi restando in una Milano cafona e malededucata , qualcosa di piacevolmente caldo e confortante
Grazie Chef
Que delicia y generosidad en compartirla, la culinaria italiana me encanta, la haré seguro, gracias!
This looks wonderful, thank you for sharing plant based dishes!
A beautiful poetic culinary experience. Thank you for sharing the process and patience required to enjoy the end result! I only wish I was there to taste it!! Happy New Year.
Wow, a lot of work going into this. I bet it must taste fabulous. Thanks for sharing. Best wishes from Cornwall, UK.
Nice comment. Perfect, really.
Fantastic video and instruction. Chef Negrini is a master, and, a great teacher as well. Mille grazie, Maestro!
Wholesome and exquisite! Hats off to the chef!
The first cooking program ever that made me actually want to taste, such a delicate and visually beautiful dish.
SEMPLICEMENTE MERAVIGLIOSO....GRAZIE
favolosa! bravissimo.👏 è molto rilassante guardarti, quasi terapeutico 😁sicuramente la farò. 💪
What a simple but brilliant idea to make a broth of of the off cuts
Io lo faccio da una vita....le nostre nonne lo hanno insegnato da sempre!
La mejor receta de sopa de verduras que he visto hasta ahora, ultra nutritiva y delicada. Me parece maravillosa la delicadeza en los tiempos de cocción de las verduras, para conservar su estructura , sabor y nutrientes. Soy una amante de la cultura culinaria y me encantó esta receta. Y como decimos en argentina un Capo el Tano!!!! Ti ringrazio 😊
This is the ART of cooking, indeed! Thank you!
Che meraviglia. Pasto completo e ricco. Grazie 🙏
excellent! Thank you so much for sharing this... I can really see the care, awareness, and technique that has gone into making it gourmet - even though it appears simple. Wish I could get your book in English! As a vegetarian I am always looking for ways to elevate my vegetables. I really appreciate this recipe.
Ciao! Eng version in available on our
Shop 👋🏻
I made this soup today, without a couple of ingredients (like fennel flower😊). It is amazing! The whole family loved it. The recipe serves as a reminder of how great our world is. I did only chopping; all flavors come from nature! I look forward to sharing it with friends tomorrow and to making it again and again. Thank you for sharing!
I think I need to go to this restaurant to enjoy this fabulous soup, the preparation is way beyond my knowledge. I can’t wait to taste it.
Sono rimasta incantata tutto il tempo ,,adoro le zuppe le minestre di ogni genere , complimenti davvero , eccezionale ricetta ,e grazie per avermi consigliato le verdure di scarto per il brodo ,nn le butterò più
So much love and care in this recipe, I'll need to put that in my next soup 😳
Ne ho guardati di video di Italia Squisita, e questo si distingue dagli altri. Finalmente le verdure e i legumi che fanno da protagonisti, e che vengono trattati con altrettanta cura con cui si vedono di solito trattati i prodotti animali.
Non sono vegana né vegetariana, mangio tutto ma a casa cucino al 90% con vegetali soltanto, e ho imparato tanto da questo video, e da questo signore che ha trasmesso tutta la sua gentilezza nello spiegarci come fare un minestrone con i fiocchi.
Che bella foto! Che care persone❤. Grazie per la ricetta molto appetitosa. Voglio imparare a farla❤
Semplicemente un'opera meravigliosa! Grazie Chef!
i regularly cook Minestrone (I'm German) and I will definetely try this out.
This looks gooooood! I almost didn't watch it, because it looked like it was full of milk or cream, and I'm vegan; but this surprised me! Thanks for sharing!
Chef, thank you for demonstrating your legendary zoupa. I am ready to order the book Original and Gourmet and will try to make it. I plan to open my own restaurant next year.
Thanks again, chef!
Superb dish. That fennel flour at the end really knocked it out of the park.
Beautiful! Thank you chef for your generous recipe. I always think a well made soup is the root of good eating, and good nutrition. I look forward to making it.
Estupendo, magnifico, un plato lleno de sabores. 👍
Davvero un capolavoro !!bellissima
Me ne sono letteralmente innamorato, fantastica da oggi sempre in tavola❤
absolutely amazing.
Beautiful soup and wonderful cooking techniques. Thank you.
Un chef d'oeuvre......
Grazie mille, principalmente a Grant Waller... un grande maestro!
Wow! Grazie! Fantastica, difficile ma si può provare
Complimenti esaustivo preciso educato un piacere ascoltarlo👏👏👏
Che meraviglia!
This is amazing!
Loving how he takes us through all the besutiful steps, Xquisita!
Grazie Chef per condividere la tua conoscenza, la rifarò sicuramente come lo spaghetto aglio olio e peperoncino... 😋🔝👏👏
L ho replicata a casa, devo dire che il risultato è stato fantastico..
Bellisimo 😍🤩😍🤩
Looks absolutely incredible
SPETTACOLARE!! Grazie chef!!
Reminds me of my sweet grandma's cooking. She never had a cook book. Or fancy electric tools...maybe a hand rotary beater. She could look in a cupboard, nearly bare, and make a feast. And she would teach me as child, but look, feel, methods of stirring. Sometimes she didn't use measurements just "put this in, and then add this until it looks likes that"...method. Miss her so much.
Thank you for sharing this memory. You were fortunate, and we are fortunate to know of her. It takes billions of people living in a certain way to steer the Earth's history. How fortunate when Earth is populated with people like your grandmother. If we save ourselves, it will be because billions of people started choosing frugality and love. Peace. 💚
Grazie del tutorial. Apprezzo l 'attenzione nel maneggiare le verdure fresche e combinarle per una corretta cottura per gustare il piacere finale.
Cette soupe est très saine et elle a l'air appétissante 🎉🎉
Je vais essayer de la faire ☺️
Merci Chef 😊
Ottima ricetta, ottima spiegazione, quasi a short movie. Bravissimo con stile
L’ho mangiata tempo fa e credo sia stata l’unica volta in un ristorante di quel livello che ho chiesto una seconda porzione.
Perché hai tanti vaini , se puoi permetterti di spendere 50 euro per una zuppa di verdure
@ posso dirti che i miei soldi li spendo come voglio? E comunque non erano 50 Euro.
@@manuelegarzelli647Ogni tuo commento è un rosicamento verso i soldi altrui o lamentele per le porzioni o lo stile di questo tipo di ristoranti.
Purtroppo avere pochi soldi non è una colpa anzi, ma lo è vivere d’invidia.
@leviackk è un offesa a chi nel mondo muore di fame ,
@@manuelegarzelli647 seh vabbè, ma cosa c’entra
Fantastica spiegazione, quanto la zuppa; grazie!
One day I will make this. Gonna order this cookbook to make sure I do my best! (Edit: ordered!)
Deve essere un piatto squisito. Ma quanto lavoro e quanta sapiente tecnica!
I love Italian food and I love Italy. Much love from the UK.
Just to brag a little bit: I've managed to cook it myself, and it's wonderful!
Bella ricetta e bella spiegazione. Grazie
Piatto assolutamente pazzesco.
Che bellezza
Wow, che ricchezza! Se potessi, salirei sull'aereo adesso e andrei lì! Sono in Brasile. Ma proverò a farlo qui con gli amici! Un abbraccio saluti dal Brasile ! 🌿🌿🌿
italia squisita ufficialmente tesoro nazionale
Excelente maestro! Excelente Plato!
One for my wife, and thank you for the tutorial on how to make it.
How about you help her? That is a lot of work.
Wow chef it's so heavenly to watch and cook ...
"...this is a step that will stay with them as a memory."
The moment you grabbed those green beans I flashed back to those days in the kitchen with a colander and bowl of green beans my mom tasked us to pick.
Because of that I'm watching this channel 50+ years later.
Amazing soup recipe ! Thank you for sharing, will be interested to buy the book !