Authentic Italian family minestrone recipe with modern twist
RACV Executive Chef Jason Camillo's modern version of minestrone is inspired by the flavours and smells of his Nonna's kitchen.
Among this year’s exclusive events at RACV Club, the augural Four Chef Showdown at City Club stands out as a particularly fun-filled night.
Three RACV City Club chefs – Jason Camillo, Craig Dowling, and Josh Cochrane – battled it out with Himanshu Sharda, the Head Chef at Healesville Country Club & Resort, to win the audience over with the most popular dish.
Camillo, who has cooked for Queen Elizabeth II, former tennis superstar Andy Roddick, and former US President, Bill Clinton, drew on his culinary roots to create a modern and sophisticated version of his Nonna’s classic soup.
“My Nonna grew up in Friuli, very close to the Dolomites, and made this particular style of minestrone, using a white chicken stock base and any ingredients that could be found close by,” Camillo says. “Everything was systematically put in a pot in order of cooking times and the potato was cooked until it was very soft, which helped the soup thicken and make it heartier and warming, especially in the snowy winters."