Minestra de macch (soup)

This is a tasty and historic recipe from the Valtellina, precisely from Bormio. Originally, the Minestra de macch was made with millet and chestnut flour.
Minestra de macch
Minestra de macch
Ingredients – 4 people
  • 50g lard or bacon
  • 1 pig’s trotter
  • 250g barley
  • 2 liters stock
  • 1 handful of 00 flour
  • 1 stick of celery
  • 1 carrot
  • 1 onion
  • Salt q.s.
  • Pepper q.s.
  • Grated Grana padano cheese

For the original recipe, use millet instead of barley and chestnut flour instead of 00 flour.

How to cook “Minestra de macch” soup

  • Soak the barley at least 24 hours before, changing water twice every 8 hours.
  • Burn the pig’s trotter directly with the fire to remove hair and callosities.
  • Mince the lard or bacon and let it melt in a pan on a low heat.
  • Meanwhile mince the vegetable finely and let them brown together with the lard for two minutes, mixing sometimes.
  • Add the pig’s trotter and let all cook other two minutes.
  • Drain the barley and put it in the pan, then add flour and stock.
  • Cook it on a low heat with a lid, for at least 3 hours.
  • Take the trotter out, remove the bones and blend it together with vegetables.
  • Put this mix in the stock, add salt and pepper and mix accurately.
  • Serve the soup very warm, adding grated Grana Padano cheese to taste.

Products to make a great Minestra de macch soup:

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