Tuesday, October 28, 2008


Ingredients: What you already have in your flat. Broccoli.

1. Mince the onions. To mince is to chop as small as possible. As you ball your eyes out, regret the conspicuous absence of a food processor.

2. Put the minced onion in a pot over low heat with a small amount of olive oil. If you happen to add vinegar by mistake because your cute containers for oil and vinegar look exactly the same, nevermind because the vinegar taste will evaporate.

3. Meanwhile, mince the garlic and add it to the onion. Every kitchen on a budget must stock onions and garlic, as these provide a base of flavor for everything.

4. Cut the stalk (ie stem) off the broccoli and mince it as well. Add it to the pot. If you have a second stalk of broccoli, you must also mince and add it, no matter that your hand is getting sore from all the mincing. You are on a budget, so you must not let anything go to waste. You need those vitamins!

5. Once everything is in the pot, add a generous dose of salt, some pepper, and enough water to cover the vegetables. Let simmer until everything gets nice and mushy.

6. This will take a while, so now is the perfect time of open your delicious bottle of wine. Wine? you say, But I thought I was on a budget? Well, yes, but while in Italy there is a rule that you must drink Italian wine as often as possible. And we MUST follow the rules. Besides, at only two or three euros a bottle, even a girl on a budget can afford to treat herself now and then.

7. Stir the pot frequently. Add more water is necessary. Marvel a the delightful chartreuse color it’s turning. DON’T think about that reminds you of a drink you once had with a boy you once knew.

8. When the vegetables are sufficiently mushy, chop the crown (dark green tasty part) of the broccoli and add. You can try to mash the veggies first to get a smoother consistency, but this doesn’t work very well, gets rather messy, and as such, isn’t recommended.

9. Add half a box or less of “panne per cucinare” (cream for cooking) which is, as far as you can tell, milkfat in a 200mL tetrapack. You just added about 26grams of fat, but you don’t care, because when you’re on a diet, you need all the calories you can get. If you happen to have an open container of milk you are trying to use up, add some to the pot. Otherwise, water is sufficient.

10. If the soup is too think for your taste, add 1tablespoon of flour to some cold water or milk, whisk till dissolved, and pour into the soup.

11. Bring the soup to a boil and it’s finished. Top with parmesan cheese (no cheddar in Italy, cowboy). Pour yourself another glass of wine (Hey, they’re small). And… Buon Appetito!

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