World Cuisine Wednesday

By 1800FlyEurope in Destination Highlights, World Cuisine Wednesdays | on May 19th, 2010

Happy Wednesday, Travelers!  How is the weather where you are?  Here in Portland, it is cool and rainy.  On days such as this, a nice light soup is a pleasant treat.  The recipe I am sharing today comes from the northeastern Veneto region of Italy.  It is a very simple recipe for a rice and cauliflower soup, sure to satisfy your hunger. Take a trip to Venice and experience the delicious cuisine for yourself, any time of the year!

Riso e Cavolfiore Zuppo (Rice and Cauliflower Soup)

  • ¬æ lb cauliflower
  • ¬æ c short grain rice
  • ¬Ω fresh grated parmesan (or more, if you like)
  • 1 tbsp butter
  • ¬Ω tbsp butter
  • 1 tbsp olive oil
  • 1 ¬Ω¬† beef broth (or vegetable broth, if you prefer)
  • Salt and pepper to taste

Cut florets from the cauliflower stalk, washing and drying thoroughly.

In a large skillet, heat the olive oil and half tbsp butter over medium heat and sauté the florets.  Sprinkle with salt, pepper and four tablespoons of broth, cover and gently simmer for about 8 minutes.

In a large stockpot, bring the broth to a boil.  Once boiling, add rice and cauliflower and simmer over low heat until rice is tender, approximately 35-40 minutes.  Add the tablespoon of butter and parmesan.

Serve and enjoy.

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Written by 1800FlyEurope

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