Friday, July 19, 2024

Enjoy This Tuscan Soup With Marijuana Olive Oil

 

This dish will transport you to a leisurely chill dinner under the Tuscan sun…and you can control the dosage.

Italy is the second most popular destination for American and Canadian tourists. The food, the lifestyle, the dolce vita. Along with France, it is the subject of books about escape, falling in love, or just finding yourself.  It is a magical place and who hasn’t dreamt of being in the countryside, outside under fairy lights and feasting on some amazing local dishes. Well now you can enjoy this Tuscan soup with marijuana olive oil…live the dream!

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The good thing with this recipe is your can control the dosage. You can provide the marijuana oil on the table and let people add it to the taste and desire.

Chill Tuscan Zuppa

Photo by Darnell Scott

Makes 4-6 servings

For the broth:

  • ½ lb Hard cheese rinds (Pecorino, Parmigiano, Grana, Asiago, Piave, Manchego)
  • 1 Medium red onion
  • 1 Bulb garlic
  • Salt to taste
  • 5 peppercorns
  • 10 rosemary needles
  • 4 c vegetable broth
  • 6 c water

Notes on the cheese

Hard cheeses tend to be saltier than softer ones, and are aged to develop really unique savory flavors. Italian hard cheeses like Pecorino Romano, Parmigiano Reggiano, Grana Padano, and Piave are excellent for this recipe. Simply save rinds and until there is at least a full sandwich bag to make the tasty soup. If other hard cheeses like Manchego are on hand, they can be used to provide you the bulk of the rinds on the Italian side off the cheese wheel, you’ll get salty richness without too much ‘funk’ like with some types.

Soup Ingredients:

  • Kale
  • Veggie Sausage (or an Italian sausage of choice)
  • White beans
  • Cannabis olive oil*
  • Toasted Italian bread

Quarter onion, peel garlic, and place all ingredients into a large stockpot, bring to a boil and reduce to simmer for 45 minutes, strain with a fine sieve.

Photo by Darnell Scott

Return broth to pot and bring to a boil with beans. Sear sausages on all sides and chop roughly, save to add at the end.

Photo by Darnell Scott

Add kale after 5 minutes. After 8 minutes, beans should be tender and kale well wilted and soft, even the stems. Serve hot in a large bowl, add some of the sausage, garnish with toast rubbed with garlic for dipping, drizzled in cannabis olive oil* and grate more fresh cheese and pepper generously on top. If you want more spice add red pepper flakes, but not too much, it’s a delicately flavored broth.

Photo by Darnell Scott

*To make cannabis olive oil:

Decarboxylate starting material for 20 minutes at 225 degrees, 10 for hash and wax, in a sealed container. Add ½ c olive oil to a mason jar with cannabis and seal. Heat in water bath for 1 hour, strain and funnel into a clean bottle.

You can sub in pasta or tortellini for any of the above ingredients, or even just use all four. Even with vegetarian sausage, this combination with kale and beans makes it a filling, hearty meal that is fuel for a long evening of whatever you do on cold winters nights, from Hygge to Hamilton tickets.

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