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‘Primi piatti: le zuppe’ Category


    13 December 2011 // flaviabi

    zuppa di fave secche 005

    I’m not a pasta lover, all my friends know, and they also know that I love soups…. And this is my favorite: maybe because is raining, or because is winter, but tonight’s  dinner  is just mouth-watering!
    Ingredients for 4 people:
    250 gr.  dried fava beans
    4 slices of bread from Umbria
    Fennel seeds
    Put the fava  beans to soak for at least 12 hours. Tie with kitchen twine  laurel, rosemary and sage and create a bunch. Boil the beans for 45 minutes in salted water with  the bunch of herbs. When the beans are tender, prepare a plate with one slide of toasted bread slices, spread garlic on it,  put the fava beans, a drizzle of olive oil, salt, pepper and a few fennel seeds.


    10 December 2011 // flaviabi

    zuppa di fagiolina 011

    And the owl … is checking!
    Ingredients for 4 people:
    300 gr.Fagiolina (green beans) from Trasimeno lake
    Half glass of white wine
    3 medium potatoes
    1 onion
    1 clove of garlic
    1 lt. Vegetable stock
    150 gr. Grated pecorino cheese
    2 egg yolks
    4 slices of bread from Umbria ( with no salt)
    Extra virgin olive oil
    In a soup pot, place olive oil and garlic and onion thinly sliced ​​and blend with white wine. Pour the beans and cook for a few minutes. Now add the broth and potatoes, diced very small, salt and pepper and simmer over low heat for 45minutes. Mix the grated cheese with the two egg yolks, and spread the cream  on bread. Grill in oven  until melted. When ready cut into cubes. Serve the soup with the diced cheese bread and a drizzle of oil.


    21 November 2011 // flaviabi

    zuppa porri e patate 006

    Ingredients for 4 people:
    4 Potatoes
    4 Leeks
    a teaspoon of butter
    1 lt. vegetable broth
    olive oil
    Cut the leeks into slices and diced potatoes.
    Sauté in a pan with a curl of butter.
    After about 5 minutes of cooking, add water and broth, season with salt and cook for about 45 minutes.
    When cooked, blend about two ladles of soup and mix it with the rest in pieces. Serve hot with a drizzle of olive oil, chives and pepper


    31 October 2011 // flaviabi

    pasta e ceci con il battuto

    IL BATTUTO (translation “The beat”) … at least once to do, to understand what our mothers suffered in the kitchen! In the past they used lard, but nowadays we substitute it t with the bacon.

    Ingredients for 4 people:
    100 gr. of bacon
    1 small red onion
    4 leaves of sage
    1 sprig of rosemary
    1 clove of garlic
    250 gr. Chickpeas (kept soaked 12 hours and then boiled for 1 hour and a half)
    1 liter of vegetable broth
    4 tablespoons of tomato paste
    Half a glass of white wine
    Extra virgin olive oil
    Black pepper (or chili)
    Fennel seeds
    To make the pasta:
    2 eggs
    200 gr. flour
    One tablespoon of corn flour and lots of patience!
    Cut the bacon into small cubes, and a large cutting board, add it to the onion, garlic,sage and rosemary and begin to “beat” with a knife, until you obtain an homogeneous slurry and creamy mixture. When the beat is ready, put it in a large pot and let it warm over low heat, add white wine, add the chickpeas and let them cook for 5-6 minutes. Put now the tomatoes’ paste and broth and boil on low heat for 45 minutes. In the meanwhile prepare the pasta: Put the flour in the pastry, make a fountain, break the eggs in the center and work the mixture with  force and patience …. Let the mixture rest for 30 minutes, and then roll it out with a rolling pin until you get a sheet about 1 cm high. Sprinkle with cornmeal, cut into long strips that overlapped and then create the “bricks”, that is, cut the dough into small squares … mash to remove the excess cornmeal and add your pasta to the chickpeas that are bubbling. Season with salt and pepper and let it cook for 10 minutes. Serve the soup hot, with a few fennel seeds, a little oil and a sprinkling of pepper.




    17 October 2011 // flaviabi

    zuppa di zucca gialla 003

    Ingredients for 4 people:
    2 slices of yellow squash
    3 potatoes
    1 onion
    olive oil

    Take off the pumpkin seeds and cut the flesh into small pieces, cut  potatoes into cubes,
    onion into thin slices,  everything in a pot with enough water, add a pinch of salt  and boil for about 30 minutes.
    Blend all the soup until it becomes a smooth and serve it hot, with olive oil, sprinkle with pepper, grated nutmeg and small cubes of roasted bread.

  6. Artichokes, porcini mushrooms and chestnuts soup

    14 October 2011 // flaviabi

    zuppa carciofi,porcini e castagne 012

    … .. I’m glad the autumn comes: a season rich in the country and in the woods!
    And today, when I saw porcini mushrooms, artichokes and chestnuts at the market I could not resist!!
    Long life to THE SOUP!
    Ingredients for 4 people:
    3 artichokes
    350 gr. Porcini mushrooms
    20 chestnuts
    1 potato
    1 shallot
    1 clove of garlic
    1 glass of white wine
    Extra virgin olive oil
    black pepper
    1 lt. Vegetable stock
    While  chestnuts are boiling in salted water, chop scallion and garlic very thin and let them fry in a pan, with olive oil, until brown. Take out outer leaves from artichokes (hard like a stone!!),And also remove any hair that may be in the middle, cut the upper part into thin strips and the stems into cubes, put them in water acidulated with the juice of a lemon. Add the artichokes to the shallot cook for 10 minutes (brilliant fire!), adding a white wine. Now  chestnuts are boiled (about 30 minutes), we burnt our hands to peel them ,and add it to the artichokes, along with one diced potato. Add the broth and a pinch of salt and let cook for 30 minutes over low heat. Clean the mushrooms (without water but only with a toothbrush !), And cut into strips. Add them to the soup and let cook for 10 minutes (otherwise they will mash! ). This soup should be served warm with a drizzle of olive oil, sprinkle with black pepper and a few leaves of parsley. BUON APPETITO!


    23 September 2011 // flaviabi

    zuppa piselli e calamari

    Ingredients for 4 people:
    3 medium-size squids
    250 gr.  peas
    ½ cup of white wine
    2 cloves of garlic
    1 tablespoon of white sugar
    1 tablespoon cider vinegar
    1 red onion
    ½ lemon
    Extra virgin olive oil
    Cut the garlic into small pieces; in a pan put  the sugar, cider vinegar and add the garlic, cook for 5-7 minutes until the garlic is caramelized. Let it cool by putting the garlic on a sheet of paper stick. Cut the onion into thin slices and brown it with a tablespoon of olive oil, add the peas, salt and pepper and cook for 20 minutes, adding the white wine. Meanwhile, grilled squids, properly cleaned and gutted, and when cooked cut them into strips and seasoned with olive oil, lemon juice, salt and pepper. Blend the peas, and heat the puree. Put the cream on serving dish, add caramelized  garlic then the squids, a sprinkling of parsley and serve it hot.

  8. THE COLD TOMATO SOUP… or “The gazpacho” my way

    25 May 2011 // flaviabi

    zuppa di pomodoro
    Because I do not use the pepper (I can not digest it) …. And I do not put the bread because I have people with celiac disease in my house!

    Ingredients (4 people):
    800 gr. Ripe tomatoes, 400 gr of “datterini” and 400 gr of “sammarzani”
    1 red onion (sweeter, colorful, and more everything!)
    1 clove of garlic
    1 celery stalk
    1 cucumber
    1 courgette
    Fresh basil
    A small cup of white wine vinegar
    A teaspoon of sugar
    Extra virgin olive oil
    a lot of CHILLI



    Peel the tomatoes, cut into pieces, removing the seeds. Put them in a bowl with all the other chopped vegetables (onion, courgette, cucumber, celery, garlic). Add vinegar, salt, sugar and chilli. Let  it rest in refrigerator for two hours. Now create using the masher (with a lot of patience). Do not use the blender to make the cream: it takes too much air and makes the foam! Once the cream is ready, take two tablespoons and add a bit ‘of water: Pour this mixture into ice cube trays and put them in the freezer. Leave the remaining soup in the fridge until is time to serve it. Before serving, put on two or three cubes, thinly sliced ​​chives, basil and a drizzle of olive oil.


  9. BASMATI RICE SOUP …and other surprises

    5 May 2011 // flaviabi


    Not being a big pasta eater, I enjoy to cook/eat soups….many  and for all seasons …
    Ingredients (4 people)
    200 gr. Basmati rice
    100 gr. barley
    100 gr spelt
    100 gr. Lentils
    1 onion
    1 clove garlic
    1 slice of bread
    Extra virgin olive oil
    1 carrot
    1 celery stalk
    The only boring thing in making this soup, is that spelt-barley and lentils should be cooked separately because they have different cooking times. In a deep pan, sauté in oil the chopped onion and garlic, carrot and celery. When gold, add lentils and barley-barley previously boiled and add 1 liter of water. Add of salt and pepper and boil it for about 10 minutes. Add basmati rice (it cooks very quickly about 10 minutes.
    In a pan fry the bread cut into cubes with oil until it becomes gold and crisp. When the soup is ready, serve it hot, with croutons, a sprinkling of parsley and a drizzle of olive oil


    15 April 2011 // flaviabi

     Ingredienti (4 persone)

    600 gr. Moscardini

    1 Cipolla



    Vino rosso

    250 gr.Salsa di pomodoro

    Verdure miste(cipolla,patata,zucchine,carote,sedano,fagioli,ceci,spinaci)

     Facciamo cuocere le verdure a pezzettini tutte insieme

    In una padella con olio di oliva e un po’ di vino rosso, sale e peperoncino. Se serve allunghiamo con acqua calda, non molta perché dobbiamo avere come risultato un purè e non una minestra. Lasciamo cuocere per circa 30-40 minuti.

    In una padella tagliamo la cipolla, l’aglio e quando sono appassiti mettiamo due bicchieri di vino rosso, e aggiungiamo i moscardini, che faremo cuocere per circa 20.25 minuti. A questo punto aggiungiamo anche la salsa di pomodoro ed il rosmarino e lasciamo cuocere a fuoco lento per circa 20.25 minuti, allungando se serve con acqua calda.

    Passiamo le verdure con il frullatore, e serviamo sul piatto il purè di verdure con sopra una generosa cucchiaiata di moscardini al pomodoro.