Minestrone alla Capucina
Minestrone alla Capucina is a thick Italian rice soup built on pounded anchovy and butter. The anchovy dissolves into the fat and gives the rice a savory depth that plain stock alone would not. The rice is fried until golden before any liquid goes in, which adds a toasted note. Stock is added gradually, so you control the texture and finish with something close to rice pudding.
Instructions
Pound the scaled anchovy in a mortar until it forms a rough paste.
Melt some butter in a pan and add the anchovy, the small onion cut across, and the boiled rice. Fry them together, stirring now and then, until the rice turns golden brown.
Lift out the onion and discard it. Season the rice with salt, tasting first, since the anchovy is already salty.
Add stock a little at a time, letting the rice absorb each addition before the next. Stop when the mixture is as thick and soft as rice pudding.
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