Rss Feed

‘Primi piatti: le zuppe’ Category

  1. BROCCOLI ROMANI SOUP

    28 December 2016 // flaviabi

    zuppa broccolin

    zuppa broccolin

    … After the big meals we had during Xmas days we just nee a soup , not sad but brilliant and tasty:
    for 4 people:

    400 grams of Romani broccoli

    1 spring onion

    1 small potato

    fresh ginger

    pink pepper

    salt

    extra virgin olive oil

    Chili pepper

    Boil the broccoli in salted water for about 15 minutes. In a pan put a tablespoon of oil, the onion cut into strips, diced potatoes and a small piece of fresh ginger. Cook gently adding a bit of the cooking water broccoli. Now add the broccoli, cover with the cooking water, add salt and pepper and finish cooking for about 15 minutes. Blend all the ingredients and serve with pink pepper and a drizzle of olive oil.


  2. CHICKPEAS’ CREAM WITH ROSMARY

    15 December 2013 // flaviabi

    crema di ceciIngredients for 4 people

    300 gr. Dried chickpeas

    150 gr. Sweet potatoes

    1 white onion

    1 clove of garlic

    1 lt. dry white wine

    2 sprigs of rosemary

    marjoram

    2 bay leaves

    Fresh chive

    Extra virgin olive oil

    1 fresh sausage

    chilli

    salt

    Soak the chickpeas for at least 12 hours in half water and half white wine and the two bay leaves. At this point, cut the onion and garlic and saute in a large pot, blending with a glass of white wine. Add the chickpeas and diced potatoes, salt and pepper and rosemary and cover with water. Cook for at least an hour, adding water and wine if necessary. In a pan, cook the sausage crumbled, and basting with white wine, until it is well toasted. Blend the chickpeas to create a cream, sprinkle with a sprig of marjoram and chives, and add a tablespoon of sausage: buon appetito!


  3. SPELT SOUP

    25 February 2013 // flaviabi

    Minestra di farro 006

    For 4 people:

    200 gr. Spelt

    1 courgette

    white wine

    1 potato

    1 tomato

    1 stalk of celery

    1 onion

    1 clove of garlic

    oil

    salt

    chili

    Soja

    Diced ham or bacon

    grated pecorino cheese

     

    If the spelt is hulled does not require soaking, otherwise it must be placed in water for 6 hours.

    Cut the onion fine and fry in olive oil with garlic. Pour in the white wine. Add the spelt  and a glass of water.Cut all the vegetables into small cubes and add them to the spelt keep on cooking adding water, salt and chili for about 80 minutes. When cooked, add a tablespoon of soy sauce and serve with diced ham and grated pecorino cheese.


  4. BASMATI,BEANS AND POTATOES’ SOUP

    10 February 2012 // flaviabi

    ZUPPA di basmati, FAGIOLI E PATATE

    It’s cold, is snowing and I have to stay at home so I will cook a soup:

    Ingredients for 4 people:
    250 gr. Pinto beans (fresh or dried)
    100 grams of smoked bacon
    3 medium potatoes
    1 carrot
    1 onion
    1 clove of garlic
    1 tablespoon of tomato puree
    100 grams of Basmati rice
    4 leaves of sage
    vegetable broth
    Half a glass of white wine
    oil
    salt
    pepper
    Keep 12 hours to soak dried beans and then cook in salted water for 40 minutes. If you use fresh ones you do not need this. Sauté the onion in oil, with the carrot and the ’garlic, add the bacon cut into small cubes and fry. Pour the white wine, add diced potatoes, a tablespoon of tomato puree and cook with plenty of broth for about 30 minutes. At this point add the beans with more broth, and rice. Take the time to cook the rice. Season with salt and serve with a drizzle of olive oil and a sprinkling of black pepper.

     

     


  5. RICE AND CHARD SOUP

    7 February 2012 // flaviabi

    bieta

    Ingredients for 4 people:
    200 gr. Rice ROMA
    50 gr. bacon
    150 gr. chard
    1 onion
    parmesan
    garlic
    white wine

    In a frying pan with olive oil, cook the onion, bacon, garlic chili.
    When the bacon is light brown,  evaporate with white wine and add the chards’ coasts thinly sliced ​​.
    Cook about 20 minutes and then add the chard leaves, thinly sliced​​ too .Diluted with water, add salt and cook for about 20 minutes.
    Now add the rice and cook as usual.
    Serve with Parmigiano cheese and extra virgin olive oil.


  6. MINESTRONE – VEGETABLES’ SOUP

    17 January 2012 // flaviabi

    MINESTRONE 023

    Winter is not winter without fresh vegetables’soup:
    2 potatoes
    1 tomato
    1 bunch chicory
    1 small cabbage
    3 leaves of chard
    Half  glass of white wine
    A bunch of broccoli
    2 zucchini
    1 onion
    1 clove of garlic
    beans
    peas
    100 gr. Of bacon
    parsley
    basil
    salt
    chili
    grated Parmigiano cheese

    With patience  wash all the vegetables.In a large pan  let fry the onion and garlic finely chopped , add  bacon cut into small cubes and the coasts of chards, cut into strips and blend with  white wine. Add all the chopped vegetables and let cook for a few minutes. At this point  add enough water, put salt and pepper and let cook for at least 1 hour. Before serving, shake two ladles of vegetables to enrich the soup. Serve with grated parmigiano.


  7. CABBAGE AND ARTICHOKES SOUP

    9 January 2012 // flaviabi

    zuppa di verza e carciofi 005

    Let’s begin the purifying phase ….  without sadness, but with very good taste!
    Ingredients for 4 people:
    1 small cabbage
    2 artichokes
    1 onion
    1 clove of garlic
    salt
    chili
    parsley
    A slice of bread

    Cut the cabbage into thin strips and coat them in a small pan with the onion and garlic and a drizzle of oil. Add water and bring to boil. When it boils add the artichokes cut into thin slices and season with salt and pepper. Boil for 25 minutes and serve with toasted bread cut into cubes and sprinkle with parsley.


  8. GURNARD SOUP

    8 January 2012 // flaviabi

    zuppa di gallinella

    Ingredients for 4 people:
    4 fillets of gurnard
    250 gr. of clams
    25 gr. of mussels
    1 large cuttlefish
    A bunch of chicory
    Two glasses of white wine
    15-20 cherry tomatoes
    150 gr. Peeled Tomato
    vegetable broth
    4 cloves
    2 cloves of garlic
    2 shallots
    chili
    parsley
    8 slices of bread
    Cut garlic and shallots and fry in a pan with oil. Pour  white wine. Add the cuttlefish, cut into strips and cook it for 15 minutes, adding a glass of white wine and broth if necessary. Now add the chopped  tomatoes  and shredded chicory and cook until the chicory is soft. Add tomato paste, cloves, salt and pepper, a glass of broth and simmer for another 10 minutes. We are ready to put the gurnard fillets, add a glass of white wine, a glass of vegetable broth, salt and pepper and cook, covered, for 10 minutes. Add mussels and clams and cook covered (without stirring otherwise the fish fillets will break) until the shells are opened. Sprinkle with chopped parsley and serve with slices of toasted bread


  9. PASSATELLI

    4 January 2012 // flaviabi

    passatelli

    Let’s try to eat some soups…to forget what we had last days….

    Ingredients for 4 people: 400 gr. Parmigiano cheese, 200 gr. Two days bread, four eggs and a little ’of nutmeg.

    Basic rule was that the dose of Parmesan cheese was more abundant than that of the bread crumbs to make the soup tastier.
    Grate the dry bread, cheese and nutmeg. Mix everything  with the eggs in order to obtain a  well compacted mixture.
    The preparation of passatelli should be made using the  typical instrument, the so-called ”fe fer from the pasadell” but you can use the potatoes’ masher because it is much more comfortable . At this point, ”squeeze”  the mixture directly into the boiling broth , forming short spaghetti. Boil  few minutes and serve very hot


  10. MY MOM’S CAPPELLETTI

    27 December 2011 // flaviabi

    i cappelletti dell'emiliana

     

    Christmas is not a party if I do not eat my mom’s Cappelletti! And I could eat an amazing amount of it!  The recipe of my mom (I copy accurately from her cookbook as a last recipe) is as following:
    “What it means to became old, I forgot to write recipe for Flavia. I do it in my own way. First of all I do not cook the meat, I ask the butcher to grind
    Chicken breast gr.100
    veal gr.100
    100 gr  pork
    ham gr.100
    Mortadella gr.100

    when the meats’  dough is ready  add  Parmigiano (abundant), salt,pepper and put 4 eggs according to the density.
    Then it takes patience to make Cappelletti….good luck. Ciao Flavia ”

    THEN COOK THEM  IN MEAT’ BROTH
    Thanks Mammolina!