Greek Minestra Recipes

MINESTRA

Steps:

• In a deep, large, heavy pot over moderate heat, saute garlic and pancetta in extra-virgin olive oil for 3 minutes. Add onions and cook 1 or 2 minutes longer.
• Add the greens and wilt them down to fit them all in the pot. Add beans, broth, and nutmeg, salt and pepper. Cook over moderate to medium-high heat for 12 minutes, or until greens are no longer bitter. Serve with shaved cheese, bread, and good red wine.

MANESTRA (SIMPLE GREEK ORZO COMFORT FOOD)

Steps:

• Brown the ground beef and onion in a large pot over medium-high heat until fully cooked, about 6 minutes.
• Add the whole can of tomato paste, kosher salt (1 teaspoon), black pepper to taste, ground cinnamon (1/4 teaspoon), and dried spearmint (1 heaping teaspoon).
• Stir to coat the meat in the tomato paste and spices and cook until tomato paste begins to brown, about two minutes.
• Add the four cups of water; bring to a boil.
• Add orzo (1 cup); stir, cover, and simmer on low, stirring occasionally, until orzo is cooked (approximately 20 minutes).
• Serve with grated Romano cheese and chopped fresh mint or parsley, and a drizzle of olive oil, if desired.

MANESTRA - POOR GREEK SOUP

Steps:

• Heat the olive oil in a sauce pan over medium high heat. Add the onion, garlic and oregano and sauté until the onion wilts, about 5 minutes.
• Stir in the tomatoes and sauté until they collapse, about 10 minutes.
• Add the salt and water, and bring to a boil. Reduce the heat and simmer until the tomatoes are very soft and the liquid is very dark, about 40 minutes.
• Add the orzo and simmer until it is tender, about 5 minutes.
• Serve with grated cheese on top and shredded mint leaves.

GREEK CHICKEN AND ORZO - KOTA MANESTRA

Steps:

• In large pot, saute onion in olive oil until translucent.
• Add chicken and brown on all sides.
• Add garlic and sauté 30 seconds.
• Add tomato paste, water, salt and pepper.
• Simmer 30 minutes, covered.
• Add orzo and stir regularly until orzo is tender.
• Serve sprinkled with parsley and lemon wedges on the side.

MINESTRA MARITATA

Steps:

• Bring a large pot of salted water to a boil over high heat. Add dandelion greens and cook until wilted, about 3 minutes. Using a slotted spoon or a wire skimmer, transfer greens to a colander to drain. Add rapini to boiling water and cook until soft, 3 to 5 minutes. Using a slotted spoon or a wire skimmer, transfer rapini to a colander to drain. Add cabbage to boiling water and cook until wilted, about 3 minutes. Drain and set greens aside.
• In a large, heavy-bottomed pot, heat olive oil over medium heat. Add celery, garlic, bay leaf, and red-pepper flakes. Cook, stirring occasionally, until celery and garlic are soft and translucent, about 3 minutes. Add pancetta and cook, stirring occasionally until lightly browned and crisp, about 3 minutes. Stir in greens and both brodos. Let simmer until greens are tender, about 10 minutes; season with salt and pepper. Add meatballs during the last 5 minutes of cooking, if desired.
• Ladle soup into warmed bowls; drizzle with olive oil and serve immediately.