Zucchini And Potato Minestra Lidia Bastianich Recipes

Steps:

• Pour 1 cup hot stock over the dried porcini mushrooms in a small bowl; let stand until mushrooms are softened, about 20 minutes.
• Drain the porcini, straining the soaking liquid through a coffee filter or a sieve lined with a double thickness of cheesecloth.
• Pour the strained soaking liquid into the remaining stock.
• Rinse the soaked mushrooms thoroughly to remove any sand/grit.
• Drain the mushrooms well and chop them fine.
• Heat the olive oil in a deep, heavy 4-5 quart pot over medium heat.
• Add in the potatoes and cook, stirring occasionally, until they begin to stick and are lightly browned, about 5 minutes.
• If necessary, adjust the heat level to prevent the bits of potato that stick from getting too dark.
• Stir in the leeks and carrots; season lightly with salt, and cook, stirring, until the leeks are softened, about 2-3 minutes.
• Pour in the hot stock and bay leaves; bring to a boil, scraping up the bits of potato that stick to the pot.
• Adjust the level of heat to a simmer and season the soup lightly with salt and pepper.
• Cover the pot and simmer 15 minutes.
• Stir in the zucchini, cover the pot, and continue cooking until the potatoes and zucchini are very tender, about 15 minutes.
• Stir in the rice; cook, stirring well, until the rice is al dente-tender, but still firm, about 14 minutes.
• Remove the bay leaves; stir the parsley into the soup; check seasonings and add salt/pepper if needed.
• Ladle the soup into warm bowls and sprinkle each with some of the grated cheese.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
• Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.