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  1. Acquacotta Maremmana – Italian Soup Recipe from Tuscany

    December 26, 2014 by Varga László

    Acquacotta Maremmana - Italian Soup Recipe from Tuscany 25

    Ingredients (5 servings):

    Acquacotta Maremmana - Italian Soup Recipe from Tuscany 01

    • 5 eggs (one egg per serving)
    • 6-8 small onions or 3-4 medium onionsAcquacotta Maremmana - Italian Soup Recipe from Tuscany 09
    • 400 g of ripe red tomatoes, I used a huge one from the farmers market
    • slices of stale bread
    • basil
    • fresh pecorino cheese
    • olive oil
    • salt and pepper
    • baby spinachAcquacotta Maremmana - Italian Soup Recipe from Tuscany 17
    • 4 medium carrots
    • 2 parsley rootsAcquacotta Maremmana - Italian Soup Recipe from Tuscany 02
    • 1 medium celery root with stalk and leaves

     Preparation method:

    1. Prepare the vegetable broth:
    2. Slice the roots: carrots, parsley and celery.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 03
    3. Melt the butter in a soup pot, add the sliced roots and fry them for 5 minutes in the butter.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 04
    4. 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.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 05
    5. Meanwhile, clean the onions and cut into thin slices. Acquacotta Maremmana - Italian Soup Recipe from Tuscany 10
    6. Chop the celery stalk Acquacotta Maremmana - Italian Soup Recipe from Tuscany 12
    7. Wash the celery leaves and chop them coarsely.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 16
    8. Peel the tomatoes by placing them for a few minutes in boiling waterAcquacotta Maremmana - Italian Soup Recipe from Tuscany 06
    9. Cut them into quarters, remove the seeds and cut the flesh into cubes.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 08
    10. In a pan, put a tablespoon of olive oil and virgin olive oil to soften the onions on low heat.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 11
    11. Add a bit of chili flakes and cook for about 20-30 minutes until the onion is caramelized.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 13
    12. Add the chopped celery stalk,Acquacotta Maremmana - Italian Soup Recipe from Tuscany 15 pour a liter of the hot vegetable stock and keep cooking for another half an hour until the broth slowly halves.
    13. Add the tomato pulp, celery leaves, (baby) spinach and coarsely chopped basil. Adjust salt and pepper.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 19
    14. 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. Acquacotta Maremmana - Italian Soup Recipe from Tuscany 20
    15. Cook them for 3-4 minutes until they become poached eggs.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 24
    16. Toast the stale bread slices, i used the oven for this.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 22
    17. In each bowl put a slice of toast,Acquacotta Maremmana - Italian Soup Recipe from Tuscany 23 slices of cheese Acquacotta Maremmana - Italian Soup Recipe from Tuscany 21and pour over with a big spoon, acquacotta hot and one egg each.Acquacotta Maremmana - Italian Soup Recipe from Tuscany 26Acquacotta Maremmana - Italian Soup Recipe from Tuscany 28

  2. Pappardelle with Porcini Mushrooms – Italian Recipe

    October 20, 2014 by Varga László

    Pappardelle with Porcini Musrooms - Italian Recipe 17

    Ingredients (4 servings):

    • 1/4 cup extra-virgin olive oil
    • 1 medium onion
    • 4-5 garlic cloves
    • 500-600 g fresh porcini mushroomsPappardelle with Porcini Musrooms - Italian Recipe 02
    • 1/2 cup white winePappardelle with Porcini Musrooms - Italian Recipe 09
    • 250 g pappardelle pastaPappardelle with Porcini Musrooms - Italian Recipe 11
    • a handful of parsley leaves Pappardelle with Porcini Musrooms - Italian Recipe 13

     

    Preparation method:

    1. Wash carefully the porcini mushrooms under running water and dice them into 2-3 cm cubes.Pappardelle with Porcini Musrooms - Italian Recipe 04Pappardelle with Porcini Musrooms - Italian Recipe 03
    2. Chop finely the garlic.Pappardelle with Porcini Musrooms - Italian Recipe 05
    3. Chop finely the onions.
    4. In a large frying pan, heat the olive oil over medium heat.Pappardelle with Porcini Musrooms - Italian Recipe 06
    5. Add the onions and garlic and fry them until translucent and fragrant.
    6. Add the diced porcini mushroom, the wine, salt and freshly ground black pepper. Cook until the wine has evaporated.Pappardelle with Porcini Musrooms - Italian Recipe 07
    7. Fry stirring now and the for another 10 minutes.Pappardelle with Porcini Musrooms - Italian Recipe 12
    8. Meanwhile cook the pappardelle according to their instruction.Pappardelle with Porcini Musrooms - Italian Recipe 14
    9. Add the cooked pappardelle to the frying pan with mushrooms. Add the chopped parsley and double cream.Pappardelle with Porcini Musrooms - Italian Recipe 15
    10. Give them a gentle stir and fry them for another minute.Pappardelle with Porcini Musrooms - Italian Recipe 16
    11. Serve while hot with a glass of the remaining Italian wine.Pappardelle with Porcini Musrooms - Italian Recipe 18Pappardelle with Porcini Musrooms - Italian Recipe 20

  3. Italian Wedding Soup Recipe

    September 25, 2014 by Varga László

    Italian Wedding Soup Recipe

     Ingredients ( 8 servings):

    • 400-500 g ground beefMain ingredients for Italian Wedding Soup Recipe
    • 1 l beef stock
    • 2 medium onions
    • 3 medium carrots
    • 2 medium parsley roots
    • 8 cloves garlic
    • about 10 tablespoons olive oil
    • 1 teaspoon salt
    • 1 teaspoons freshly ground black pepper
    • 2 eggs
    • Red pepper flakes
    • 3 Romaine lettuce (you can use escarole or spinach too)Italian Wedding Soup Recipe
    • 1/2 cup grated Parmesan cheeseItalian Wedding Soup Recipe
    • 3 stale/dry bread slices
    • 100 ml yogurt
    • 100 g orzo pastaItalian Wedding Soup Recipe

     

    Preparation method:

    1. Wash the greens, remove the white, harder parts of the leaves and cut them into bigger pieces.Italian Wedding Soup Recipe
    2. Grate the carrots.Italian Wedding Soup Recipe
    3. Chop the parsley roots, Italian Wedding Soup Recipegarlic and 1 onion Italian Wedding Soup Recipe
    4. In a soup pot, heat about 6 tablespoons oil over medium high heat.
    5. Add the onion, carrots and parsley root and half of the chopped garlic and saute about 5 minutes.Italian Wedding Soup Recipe
    6. Add the stock, bring to a boil and cook for about half an hour until the meatballs are prepared:
    7. Soak the bread slices in the yogurt for about 10 minutes, squeeze out the excessive yogurt.
    8. Grate the other onion.Italian Wedding Soup Recipe
    9. Combine the ground meat, soaked bread, 2 eggs, 1/4 cup of Parmesan cheese, grated onion, remaining chopped garlic,  salt and freshly ground black pepper in a bowl.Italian Wedding Soup Recipe
    10. Mix thoroughly, then form the mixture into 3-4 cm balls, about the size of a walnut.
    11. Spread 2 tablespoons of olive oil on the bottom of an ovenproof dish. and line up the meatballs in it.Italian Wedding Soup Recipe
    12. Roast int the preheated oven at 150 C for about 10-15 minutes until they get a bit of darkish red color.Italian Wedding Soup Recipe
    13. Add the meatballs and orzo pasta to the soup pot and cook 5 minutes.
    14. Add the greens, reduce the heat to low, cover and simmer for another 5 minutes.Italian Wedding Soup Recipe
    15. Serve while still hot and grate some extra Parmesan cheese atop.

    Italian Wedding Soup RecipeItalian Wedding Soup Recipe