December 26, 2014 by Varga László
Ingredients (5 servings):
- 5 eggs (one egg per serving)
- 6-8 small onions or 3-4 medium onions
- 400 g of ripe red tomatoes, I used a huge one from the farmers market
- slices of stale bread
- fresh pecorino cheese
- olive oil
- salt and pepper
- baby spinach
- 4 medium carrots
- 2 parsley roots
- 1 medium celery root with stalk and leaves
- Prepare the vegetable broth:
- Slice the roots: carrots, parsley and celery.
- Melt the butter in a soup pot, add the sliced roots and fry them for 5 minutes in the butter.
- Cover the pot with plenty of water (about 3 liters), add salt and pepper to taste and cook for about 40-60 minutes until the roots are done.
- Meanwhile, clean the onions and cut into thin slices.
- Chop the celery stalk
- Wash the celery leaves and chop them coarsely.
- Peel the tomatoes by placing them for a few minutes in boiling water
- Cut them into quarters, remove the seeds and cut the flesh into cubes.
- In a pan, put a tablespoon of olive oil and virgin olive oil to soften the onions on low heat.
- Add a bit of chili flakes and cook for about 20-30 minutes until the onion is caramelized.
- Add the chopped celery stalk, pour a liter of the hot vegetable stock and keep cooking for another half an hour until the broth slowly halves.
- Add the tomato pulp, celery leaves, (baby) spinach and coarsely chopped basil. Adjust salt and pepper.
- Once this time has elapsed (the result will be that of a kind of soup but still enough “soupy”) add the eggs, one at a time, directly into the pan making sure they do not break.
- Cook them for 3-4 minutes until they become poached eggs.
- Toast the stale bread slices, i used the oven for this.
- In each bowl put a slice of toast, slices of cheese and pour over with a big spoon, acquacotta hot and one egg each.
Category Italian, Soup | Tags: celery,cheese,eggs,italian,onions,soup,tomatoes | 1 Comment
December 19, 2014 by Varga László
Ingredients (about 10 servings):
- 750-1000 g pork
- 2 tablespoons pork fat
- 750-1000 g pork fresh sausages
- 2 large carrots
- 1 small celery root
- 1 tablespoon sweet paprika
- 4 bay leaves
- 4 allspice berries
- 10-15 black peppercorns
- 1/2 head large Savoy cabbage
- 1 medium leek
- 2 red onions
- 1 head of garlic
- 200 ml semi sweet white wine
- 2 tablespoons mustard
- 1 celery stalk
- 1 teaspoon chili flakes
- salt to taste
- Cut the pork meat into 2 cm thick, 5-7 cm long strips.
- Chop the onion.
- Melt the pork fat in a large pot, cast iron if available.
- Add the meat and fry over medium heat for 5 minutes, turning once.
- Add the chopped onion and continue frying for 2 minutes, stirring.
- Add the cleaned but still whole garlic cloves, chili flake and paprika and stir-fry for another minute.
- Slice the carrots and celery root and add to the pot.
- Add the whole black peppercorns, crushed allspice, bay leaves, mustard.
- Add the wine and enough water to cover the meat and the other ingredients.
- Slice roughly the celery stalks and leeks.
- After about 30-45 minutes of cooking add to the pot the whole sausages and the sliced celery and leeks. Add water enough to cover all the ingredients.
- Cook for another 20 minutes.
- Chop the Savoy Cabbage and add to the cooking pot.
- Cook until cabbage is done about 20-25 minutes.
- Serve while still hot.
Category Pork, Stew | Tags: allspice,bay leaf,carrots,celery,garlic,mustard,paprika,pork,sausage,stew,wine | 1 Comment
November 27, 2012 by Varga László
Ingredients (4-6 servings):
- one whole rabbit, about 2 kg
- 4 tablespoons flour
- salt and pepper to season
- 100 g butter
- 1 large red onion
- 1 carrot
- 1/2 celery stalk
- 4 garlic cloves
- 1 large bunch parsley leaves
- 1 cup white wine
- 6-8 fresh rosemary branches
- 1/2 kg button mushrooms
- 2 cups cherry tomatoes canned or fresh (I had some canned by my mother)
For the side-dish:
- 1 1/2 kg potatoes
- 100 g grated cheese
- 1 tablespoon poppy seeds
- Wash thoroughly the rabbit and cut into pieces, about 8 of them.
- Season the rabbit pieces with salt and pepper then toss them in flour.
- Heat some butter in large frying pan, over medium high heat, and fry the rabbit pieces in batches until golden, adding some more butter when needed, set them aside.
- Chop the onion and parsley leaves. Slice thinly the carrot and celery stalk.
- Cut the mushrooms into halves or quarters depending on their size.
- Heat the remaining butter in the large pan and fry the onion and garlic for 2 minutes.
- Add the sliced carrots and celery and cook for another 5 minutes.
- Return the rabbit to the pan, pour in the wine and add most of the parsley and cook for 10 minutes.
- Add the mushrooms and rosemary branches, bring the heat a bit up and cook for 5-7 minutes until the juice from the pan reduces to half.
- Add the cherry tomatoes and some sun dried tomatoes if you have any. Add some water if needed so that the rabbit is completely covered with sauce.
- Lower the heat,cover the pan and simmer for 40 minutes until the meat is fork tender, adding more water if needed. Season with salt an pepper.
For the side-dish:
- Peel the potatoes, cut them into 2 cm cubes and cook them in salty boiling water until almost done.
- Scoop the potatoes from the cooking dish and place them into a roasting tray smeared with a bit of butter. Season with salt and pepper.
- Spread over the potatoes the grated cheese and the poppy seeds.
- Place the potatoes into the preheated oven at 180 C and bake them for 15-20 minutes until they get a golden crust and the cheese has melted.
Category Italian, Rabbit | Tags: carrots,celery,garlic,mushrooms,parsley,poppy seeds,potato,rabbit,rosemary,tomatoes,wine | No Comments