Only a grandmother – in this case, Anna Maria Reverdini – can invent a method for making her grandchildren appreciate minestrone. This minestrone gratin, a delicious "dry" soup, can also be served with the addition of a ladleful of broth – pour it over the vegetables before adding the béchamel.
Minestrone Gratin
Photo: Riccardo Lettieri, Styling: Beatrice Prada
Skill level: Easy
Time: 1 hour
Vegetarian
Ingredients for 6
9 oz./250 g. boiled borlotti beans
5 oz./150 g. cauliflower, washed
5 oz./150 g. romanesco broccoli, washed
5 oz./150 g. broccoli, washed
4 oz./100 g. peas, washed
4 oz./100 g. baby spinach, washed
3 carrots
2 zucchini
1 spring onion
1 leek
1 celery stalk
3 Tbsp./40 g. butter
3 Tbsp./40 g. flour
Parmigiano Reggiano Dop, grated
salt
pepper
Peel all the vegetables and cut them into evenly sized small pieces and tufts.
Place them all in a saucepan, cover with water, and add a pinch of salt. Bring to a boil then cook for 15 minutes from boiling.
Drain the vegetables, keeping the broth, and arrange them in a baking dish.
Measure out around 2 cups of broth and prepare a béchamel: melt the butter in a saucepan and mix it with the flour. Add the hot broth, stirring constantly. Season with salt, if needed, and cook until you get a consistent béchamel.
Spread the béchamel over the minestrone, sprinkle with grated Parmigiano, and brown in the oven under the grill for about 10 minutes. Serve with freshly ground pepper.