Ingredients
6 cups precooked pumpkin
6 cups milk
1/4 cup minced fresh parsley
1 tablesspoon brown sugar
3 tablespoons butter
Salt and pepper to taste
Herbed croutonss
Method
Using a whisk, combine the pumpkin with the milk in a large saucepan. (For a cremaire version, substiute half & half for part of the milk). Stir in the parsley and sugar, add the butter, cover, and simmer for about 15 minutes, stirring regularly so that the soup dosen't stick to the bottom of the pan.
Season with salt and pepper. If you prefer a thicker soup, stir in more pumpkin. Serve hot, garnished with croutons.
Ingredients
8 cups clear chicken broth
1 cup chopped spinach (optional)
3 large eggs, beaten
1/2 cup chopped fresh parsley
Salt and pepper to taste
1 cup grated Romano cheese
Method
In a large pot, bring the broth to a simmer. Do not boil. While the soup is simmering, slowly pour the eggs into the soup, then remove the pan from the heat. The eggs will immediately cook. If you want spinach in your soup (fresh or frozen spinach will do), add it to the chicken broth before you add the eggs, and simmer for 10 minutes. Stir in the parsley and season with salt and pepper Serve in soup bowls with some grated cheese on top.
Ingredients
1/2 kg dried cannellini beans, cooked and drained 6 cups chicken broth
1 large red bell pepper, minced
1 large green bell pepper, minced
1 large onion, minced
1 tablespoon minced garlic
1/4 cup olive oil
1 tablespoon sweet basil
Salt and pepper to taste
Method
The beans with the chicken broth, and simmer in a large pot over very low heat.
In a medium-size skillet, saute the red and green peppers, onion and garlic in the olive oil until the peppers are tender. Stir this into the pureed beans, along with the basil. Salt and pepper to taste, then simmer for 5 to 10 minutes and serve. Garnish each bowl with a sprig of fresh basil.
For a spicy version of this soup, saute a few minced green chili peppers with the onions and add to the soup. Be sure to wear rubber gloves when chopping these peppers, or their zing will go right into your fingers.
Ingredients
1 kg potatoes, peeled and cut into chunks
4 tablespoons butter
4 eggs
1/2 cup grated Romano cheese
1/4 cup chopped fresh parsley
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup Italian bread crumbs, seasoned.
2 cups light olive oil
Method
Boil the potatoes until they are tender, then drain and transfer to a large mixing bowl. Mash the potatoes and beat in the butter, 2 eggs, the cheese, parsley, salt, and pepper. Cover and chill for at least an hour in the refrigerator.
In a small mixing blow, whip the other 2 eggs. Form the potato mixture into small walnut- size balls. Dip and coat the croquettes in the egg, then in the bread crumbs. Heat the olive oil in a medium skillet over low to medium heat. Fry the croquettes in the oil until the are golden brown. Serve immediately.
Ingredients
3 funnel bulbs
2 eggs
3 tablespoons flour
1/2 cup milk
1 teaspoon salt
1/2 teaspoon pepper
Olive oil (for frying)
Method
Wash the fennel well, removing and discarding all the leaves. Steam until tender but still somewhat firm, about 10 minutes. Transfer to paper towels to drain and cool. Cut into 1- inch strips. In a small mixing blow, beat the eggs, flour, milk, salt and pepper. Heat the olive oil in a large skillet until it is hot. Dip each fennel piece in the batter, completely coating it, then fry in the olive oil until golden brown. Drain and cool on paper towels. Adjust salt to taste and serve.
Ingredients
1 kg medium size mushrooms
2 1/2 cups Italian bread crumbs, seasoned..
2 eggs
3/4 cup grated Romano cheese
1/4 cup chopped parsley
1/2 cup olive oil
1/2 cup teaspoon pepper
1/8 cup minced garlic
Salt to taste
Optional Stuffing
salami, prosciutto, Mozzarella cheese, Provolone cheese, peperoni.
Method
- Preheat the oven to 350oF.
- Wash the mushrooms in a bath of salted cold water. and set the mushrooms aside to drain.
- In a medium size mixing bowl, combine the rest of the ingredients. The stuffing should be loose, not too sticky, Mince any of the optional stuffing ingredients into the stuffing.
- Adding any of these will create a completely different and delicious mushroom dish.
- Put about 1/4 cup of water (very little) mixed with a teaspoon of olive oil in the bottom of a large baking dish. Stuff the mushrooms and lay them next to each other in the dish. Be careful not to get any water from the pan on the stuffing because this will make the stuffing sticky.
- Bake uncovered for about 30 minutes.
