Three Virtue Soup: Le Virtu

Name: Three Virtue Soup: Le Virtu
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 680 grams beef shank; 6 servings Black pepper; 1 carrot, finely chopped; 1 rib celery, halved; 237 milliliters dried chickpeas; 1 egg, beaten; 4 extra larges eggs; 118 milliliters shelled fava beans; 1 bulb fennel, coarsely chopped; 828 milliliters all-purpose flour; 3 fresh mint leaves; 237 milliliters shelled fresh peas; 1 bunches fresh thyme, leaves only; 1 clove garlic, sliced; 2 cloves garlic, finely chopped; 113 grams ground pork shoulder; 113 grams ground veal; 1 prosciutto bone; 1 ham bone, halved; 113 grams mortadella, finely diced; 0 teaspoons freshly grated nutmeg; 59 milliliters extra-virgin olive oil; 1 teaspoons extra-virgin olive oil; 1 Tbsp olive oil; 1 onion; 1 onion, finely chopped; 1 onion, halved; 3 sprigs whole sprigs parsley, plus 3 sprigs, finely chopped; 237 milliliters grated caciocavallo or pecorino Romano

You can never have too many main course recipes, so give Three Virtue Soup: Le Virtu a try. One portion of this dish contains around 58g of protein, 47g of fat, and a total of 1037 calories. This recipe serves 6. From preparation to the plate, this recipe takes roughly 4 hours and 15 minutes. Autumn will be even more special with this recipe. If you have mortadella, beef shank, bulb fennel, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. Be adventurous and try soup from the carribean, and A Quick And Easy Soup {miso Soup With Soba Noodles Or Mung Bean.

Instructions

In a large pot, combine the pork rind, trotter, ham bone, and beef shank. Press the clove into the onion and add to the pot, along with the celery and whole sprigs parsley.

Ingredients you will need

Beef Shank

Ham Bone

Parsley

Celery

Clove

Onion

Pork

Beef

Equipment you will use

Pot

Add 8 cups water and bring to a boil. Reduce to a simmer and cook, covered, until the meat is tender, about 2 hours. Season with salt, if necessary.

Ingredients you will need

Water

Meat

Salt

Strain the broth and return to the pot. Discard the vegetables and retain the meat. Once the meat is cool enough to handle, strip it from the bones, remove excess cartilage, and return to the pot with the broth to simmer.

Ingredients you will need

Vegetable

Broth

Meat

Equipment you will use

Pot

Meanwhile, place the beans in a 4-quart pot and cover with water. Bring to a boil over high heat and cook 10 minutes.

Ingredients you will need

Beans

Water

Equipment you will use

Pot

Drain and rinse under cold water, then return the beans to the pot, add the bay leaf, onion, prosciutto bone, and 5 cups water. Bring to a boil over high heat, reduce to low and cook, covered, for about 45 minutes, or until legumes are tender.

Ingredients you will need

Prosciutto

Bay Leaves

Legumes

Beans

Onion

Water

Bone

Equipment you will use

Pot

Drain the beans and set aside, discarding the water.

Ingredients you will need

Beans

Water

In a 10-inch skillet, heat the oil over medium heat and add the garlic, scallions, fennel, chopped parsley, and carrots, and cook, stirring, until the vegetables are tender, about 12 minutes.

Ingredients you will need

Vegetable

Green Onions

Carrot

Parsley

Fennel

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Drain the tomatoes, reserving the juices, and add the tomatoes to the skillet. Reduce the heat to low and simmer 10 minutes.

Ingredients you will need

Tomato

Equipment you will use

Frying Pan

Add the reserved juice to the main stockpot.

Ingredients you will need

Juice

Equipment you will use

Pot

Add the favas and peas to the tomato-vegetable mixture, stir, and cook 7 minutes.

Ingredients you will need

Vegetable

Tomato

Peas

Add the herbs, black pepper, and nutmeg, to the tomato-vegetable mixture and cook 20 minutes.

Ingredients you will need

Black Pepper

Vegetable

Nutmeg

Tomato

Herbs

Add the greens and cook an additional 10 minutes.

Ingredients you will need

Greens

Meanwhile, bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the tortellini in the boiling water for 4 minutes, then drain, and add to the main stockpot with the tomato vegetable mixture and the chickpeas. Season with salt and pepper, if necessary, and serve with cheese grated over.

Ingredients you will need

Salt And Pepper

Tortellini

Chickpeas

Vegetable

Cheese

Tomato

Water

Salt

Equipment you will use

Pot

In a Dutch oven or heavy-bottomed, large saucepan, heat the olive oil over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Sauce Pan

Add the onion and garlic and cook until onion is translucent.

Ingredients you will need

Garlic

Onion

Add the veal and pork shoulder and cook over high heat, stirring occasionally, until the meat is well-browned and begins to release some of its juices.

Ingredients you will need

Pork Shoulder

Meat

Veal

Remove from the heat and place in a large bowl.

Equipment you will use

Bowl

Add the prosciutto and mortadella to the bowl, then add the egg and mix well to combine. Cook until the mixture firms up and holds its shape when a tablespoon-sized ball is removed from the pan.

Ingredients you will need

Mortadella

Prosciutto

Egg

Equipment you will use

Bowl

Frying Pan

Remove from the heat and allow to cool.

Prepare the pasta dough according to the recipe and roll out to the thinnest setting on a pasta-rolling machine.

Ingredients you will need

Pasta Dough

Pasta

Roll

Cut the pasta dough into 3-inch squares and place a scant tablespoon of the meat mixture in the center of each square. Bring 2 diagonal corners of each square together, then bring the other 2 corners around together to form the tortellini. Set aside on damp towels until ready to cook.

Ingredients you will need

Pasta Dough

Tortellini

Meat

Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

Ingredients you will need

Olive Oil

All Purpose Flour

Egg

Cooking Oil

Equipment you will use

Cutting Board

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

Ingredients you will need

Dough

All Purpose Flour

Base

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board, and scrape up and discard any leftover bits. Lightly re-flour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

Ingredients you will need

Dough

All Purpose Flour

Wrap