Minestrone Alla Milanese

Preparation:

Preparation: Finely chop the lard together with a clove of garlic and a little onion; when the mixture is soft, add a sprig of parsley and a stick of celery. Except for the peas and cabbage, put all the chopped vegetables in the pot, the peeled and deseeded and diced tomatoes, two tablespoons of oil, the chopped lard and pour in two large liters of water. Add salt, bring to the boil over high heat, lower the heat and continue to cook over very low heat for at least 2 hours. Then add the peas and the coarsely chopped or chopped cabbage and, after a quarter of an hour, the rice which requires about 18 minutes to cook. Stir occasionally. The minestrone must be quite thick and then serve it with plenty of grated cheese. Excellent hot, but also warm or cold in summer. Accompanying wines: Sancolombano DOC, Colli Perugini Rosso DOC, Montepulciano D'Abruzzo “Cerasuolo” DOC.