Tomato Sauce with Heavy Cream
. . . and now we move into the pasta and sauces chapter. Oh wow – there goes the diet. I was so hoping to wedge into some of the Italian clothing I see when I get to Bologna in … Continue reading →
Category Archives: Soups
Squid and Artichoke Soup
Several times in my life I’ve bravely attempted to eat the fried calamari served by a seafood themed chain restaurant. One of those land-locked restaurants belonging to the same big corporation that owns the restaurants with “chefs” who are trained … Continue reading →
Mussel Soup
Mussel Soup is my last recipe for the soup section. I’ve had this dish many times before but did not know it was considered a soup. This is also the first time I’ve had it prepared without wine. In the … Continue reading →
Clam and Pea Soup
This soup was my second try with littleneck clams in this challenge. I was really looking forward to this because the base of the soup is clams, onions, garlic, clam juice and parsley. This is also the base to the … Continue reading →
Clam Soup
Marcella says, “Italy has enough soups for a lifetime.” This chapter has been wonderful, and I was happy to get the recipe for “Clam Soup”. Though I live out in the California desert, I was able to get fresh clams. … Continue reading →
Stuffed Lettuce Soup
We just missed this dish for Easter~ Stuffed Lettuce Soup is the traditional Easter dish on the Italian Riviera. I can’t imagine the Mac’s kitchen if I had announced I was bringing lettuce soup stuffed with a baby lamb. It … Continue reading →
Passatelli-Egg and Parmesan Strands in Broth
This is my last soup to make in our quest to work our way through Essentials of Classic Italian Cooking. It was an interesting one to end with. This soup comes from the Romagna area of Italy. Marcella says that … Continue reading →
Broccoli and Egg Barley Soup
This is a deceptively simple recipe – the ingredients are shown below – broccoli, salt, olive oil, garlic, barley, parsley, parmigiano-reggiano cheese and meat broth. The last ingredient was the biggest hurdle. I followed the directions for the Basic Homemade … Continue reading →
Barley Soup in the Style of Trent
This soup comes from Trentino in the far north of Italy. It’s a region I’ve yet to visit. If this soup is typical of the cuisine, I need to correct that oversight soon. I scanned this recipe quickly making sure … Continue reading →
Chick Pea Soup
Here I am with my second to last recipe in the soup section and it still amazes me how a few ingredients can turn into a bowl of yummy goodness. I’m really enjoying making these soups. I think I will … Continue reading →
Bean and Red Cabbage Soup
The first obstacle that I had to get around with this soup was the lack of the right sausage. Deborah had spotted this problem awhile ago and we have been on a mission to get the sausages made somewhere here … Continue reading →
Novara’s Bean and Vegetable Soup
This is a HUGE recipe – the ingredient list flows down an entire page. One gets intimidated. Yes, one does. Then one looks at the meat stock recipe on p. 15 and truly overwhelmed, one decides to save the soup … Continue reading →
La Jota–Beans and Sauerkraut Soup
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-Tuscan Peasant Soup with Cabbage and Beans
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 →
Pasta e Fagioli – Pasta and Bean Soup
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 →