I
always feel a little apprehensive when I post a recipe like this
minestrone soup. It’s the type of dish I never make the same way twice,
and the fear is that someone will watch and assume that this is my
“official” version.
You
don’t need a recipe for minestrone, just like you don’t need a recipe
for a great sandwich, or an epic salad. To make minestrone soup
precisely same way every time, using a very specific list of ingredients
and amounts, is to trample on the soul of this Italian classic.
Having
said all that, what if you happen to make it so incredibly delicious
one time that you want to experience the exact same shuddering soupgasm
in the future? That seems like a perfectly sound reason for why you
should write down the recipe…except cooking food doesn’t work that way.
Your
perception of how a recipe tastes involves so many factors above and
far beyond the list of ingredients. Remember that time you made that
super awesome whatever, and it was so perfect, and then you made it
again, exactly the same way, but somehow it just didn’t taste as great? This is why.