Italian vegetable soup
Posted by Gianni on Wednesday, March 21, 2007
Cook sausage and onion in a 3 quart saucepan over medium heat for 8-10 minutes. Stir occasionally until sausage is no longer pink.
Stir in remaining ingredients, breaking up the tomatoes.
Heat to boiling; red...Read More...
Italian minestra
Posted by Gianni on Wednesday, March 21, 2007
Fry out chopped salt pork in olive oil. Add thickly sliced garlic, parsley or flakes, and basil and chopped meat or brown whole chicken legs if using chicken. When meat begins to color, add water to cover and r...Read More...
Boiled meats
Posted by Gianni on Sunday, March 18, 2007
In a very big pot put the vegetables, a peeled onion, peeled carrot and celery, and enough water to eventually cover the meats abundantly. Bring the water to a boil and add the meats and salt. Boil the meats co...Read More...
Tuscan Bean Soup
Posted by Giammarco Schisani on Friday, March 16, 2007
Soak beans and spelt overnight in separate bowls of cold water.
Drain, set aside.
Heat olive oil in a large pot over medium-high heat.
Add sausage.
Cook stirring occasionally, until meat begins to separate ...Read More...
Tuscan Soup (Meatless)
Posted by Giammarco Schisani on Friday, March 16, 2007
In a 2-quart saucepan, sauté onion and carrot in oil until onion is tender.
Add broth, water, salt and pepper; bring to a boil.
Stir in beans and pasta; return to a boil.
Reduce heat; cover and simmer for 15...Read More...
Zuppa Toscana
Posted by Giammarco Schisani on Friday, March 16, 2007
In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it. Drain and set aside.
In skillet over medium-high heat, brown bacon. Drain and set aside.
Place water, broth, potato...Read More...
Porcini mushrooms & spinach soup
Posted by Gianni on Thursday, March 15, 2007
Prepare mushrooms. Use a mushroom brush or soft toothbrush to brush off any earth. Plunge them quickly into a bowl of cold water, lift out and drain. Cut them into thin slices lengthways.
Wash spinach very we...Read More...
Soup with Supplì
Posted by Giammarco Schisani on Monday, March 05, 2007
If you have some good risotto left, you can use it up by making it into little balls the size of nuts. Egg and bread crumb and fry them in butter; dry them and put them into a soup tureen with hot soup. The sou...Read More...
Minestrone of Rice and Turnips
Posted by Giammarco Schisani on Monday, March 05, 2007
Cut three young turnips into slices and put them on a cooling rack, over a cookie sheet, sprinkle with salt, cover them with a dish, and let them stand for about two hours until the water has run out of them.
...Read More...