La Jota soup is a recipe from Trieste and reflects as Marcella says “the earthy accent of its Slavic origins.” I really didn’t expect to like it but in the end it was a very satisfying, hearty and flavorful supper. … Continue reading →
Aquacotta is usually a peasant dish. It’s a soup made with stale bread, water, onions, tomatoes, and olive oil. But it’s also made in grander households. There, it usually contains eggs, Parmesan cheese, and lemon juice. The version that Marcella … Continue reading →
In the voice of Bob Sheppard, “Now cooking for Michele, number 99 – Kim Riemann.” Okay – don’t know who Bob Sheppard is? Well, then that reference is lost on you (the rest of you get it right?) – basically, … Continue reading →
I love cannellini. So I expected to enjoy this simple soup. For the last five weeks, Marcella’s less-is-more recipes have proven to be delightful. I’ve been repeatedly surprised at the flavor coaxed from simple ingredients and a little salt and … Continue reading →
When I hear the word lentil my mind immediately thinks of the Mediterranean. I have visions of sunny skies, blue horizons and life of all forms. Emotion sweeps over me. The reaction is the same if I run across the … Continue reading →
Michael has certainly been looking forward to this soup. It is another one that his Zia made for him when he was little. I wish she had been alive when Michael and I were married, because I would have loved … Continue reading →
I do believe that the soup section of ‘Essentials’ has surprised me the most so far. When I think of soups and Italian foods two things come to mind – Minestrone and Pasta Fagioli. Who knew that there was such … Continue reading →
If you saw me post earlier in the week, y’all saw my big goof. I made the wrong soup! As a part of the Pomodori e Vino Challenge we have divided the cookbook, Essentials of Italian Cooking, into 7 different … Continue reading →
I love soups. They can be very filling and are wonderful for the cold climate I live in. When I saw this recipe I was to make, Potato Soup with Smothered Onions, I was really looking forward to it. I … Continue reading →
When Deborah, our Queen Bee organizer, asked if someone was willing to pick up an extra soup to make I jumped at the opportunity. After a warm March things had turned decidedly cool again and I was craving a ‘bone-warming’ … Continue reading →
Over the years, as I leafed through Essentials looking for inspiration, I was never tempted by page 94. This was because the main ingredient, Smothered Cabbage, appealed to me not at all. It seemed to be nothing more than oily … Continue reading →
April 25 is the Feast Day for the patron saint of Venice, St. Mark. As a forward to the recipe, Marcella mentions how this soup was enjoyed on this day of celebration. The anniversary of the 1945 fall of Mussolini’s … Continue reading →
This soup really surprised me. I had eaten escarole in soups before, but never as the main ingredient. I didn’t anticipate the amount of flavor that these simple ingredients could impart. When I was reading the recipe I was wondering … Continue reading →
I found two BEAUTIFUL large bunches of fresh spinach for this simple soup. I love spinach in salads, slightly sauteed with garlic, or cooked, but have never made a soup where spinach was the main ingredient. This couldn’t be easier. … Continue reading →
This is a very simple soup. There are just three main ingredients: potatoes, peas and artichokes. I was lucky to see fresh, local, sweet green peas at our farmer’s market but there are no artichokes grown anywhere near here so … Continue reading →
