The temperature of plates and bowls is a habitual discussion in our own family. It normally begins with the aid of Dad because the plates are not warm enough (so the meals go bloodless). The dialogue then treads an acquainted direction. Dad’s fixation with warm plates is placed right down to his Lancashire formative years – my grandma became extraordinarily eager on heating plates and believed that piping warm meals and hot plates become evidence that it was freshly cooked (i.e., not sitting around).
The irony of this changed into that once faced with Grandma’s food; every person spent a brilliant deal of time puffing inside and outside, announcing: “Hot, warm!”, then blowing at the food to chill it down. The contrary pole of the dialogue is still that the plates, and subsequently food, are too hot. This is typically started using me, and it boils right down to the reality I stay in Italy, but that’s for every other column. There turned into also polarity when it got here to the soup – hot and bloodless. At least, that was how I used to consider it: some soups heat while it is cold, and soups that cool when it is warm. What is turning into an increasing number of obvious is that among the soups I enjoy most, no matter the season, inhabit the gap between the extremes – a simply-heat to room-temperature spectrum.
I was considering this lots this summer as a good deal as I like an icy gazpacho, Vichyssoise, almond, or cucumber soup; I suppose I maximum experience the flavors of a soup this is served simply-heat. I am thinking about Jane Grigson’s mint and pea, or one that is made with a floppy-leaved Sicilian inexperienced called tenerumi, and one crafted from a pap of bread and tomato, or borlotti beans and pasta – all soups that gain from moderation in place of extremes. Marcella Hazan has a lovely description of Milanese minestrone with rice in her ebook The Essentials of Classic Italian Cooking, describing how, inside the hotter months, restaurants would make it in the morning, then go away it sitting to settle to room temperature in readiness for lunch.
In the summertime, I, too, make this Sicilian minestra di patate e pepperoni – pink pepper, tomato, and potato soup – within the morning, so it is prepared for lunch. I notion it was an abnormal-sounding soup once I first study about it. Still, it’s miles noticeably excellent, the tender sweetness of the pepper, purple onion, and ripe tomatoes given starchy substance by way of the potato. The “recipe” I first followed turned into a comic strip, without actual quantities, from a chum, which I discovered pretty releasing, but I encompass one underneath. I haven’t included spinach orchards due to the fact I didn’t fancy them.
The recommendation of another recipe is to add a spoonful of red-wine vinegar to the give-up. It is a cute addition, specifically if you have a delicious vinegar, the gentle acidity sprucing the edges and contrasting well with the mellow sweetness of the purple peppers. For a smoother texture, 1/2 the soup may be combined, then delivered again at the quit. If you’re especially averse to pepper skins, you could prepare dinner them separately, roasting, resting, and peeling, then including them in the direction of the give up of simmering. You can be skin-unfastened, but the soup received’t have equal intensity of flavor or rosy-crimson coloration.
Resting the soup as soon as you have made it isn’t pretty much temperature, but flavor, which develops even as it sits. I love this soup while it is just hotter than room temperature, with bread and cheese on the facet. “Minestra” comes from the phrase, ministrare – to administer or proportion out. The beauty of soup isn’t just the sharing; however, that it’s far given the dish’s miles installed – and the dishes may be any temperature you want. Put the olive oil, onion, and a pinch of salt in a huge, heavy-based totally pan over medium-low warmth. Cook, stirring for five minutes. Add the potato, peppers, and tomatoes, and prepare dinner for a couple of minutes extra, stirring, so all the substances are coated with oil. Add 1.2 liters of water, deliver to a boil, then reduce to a simmer for an hour, including the spinach or chard inside the remaining 10 minutes if you are such as it. Add salt and pepper to flavor and a bit of pink-wine vinegar in case you desire. Let the soup take a seat for 15 minutes before serving heat.