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
October 20, 2014 by Varga László
Category Italian, Pasta, Vegetarian | Tags: cream,italian,mushrooms,parsley,pasta,quick,vegetarian,wine | 1 Comment
September 25, 2014 by Varga László
Ingredients ( 8 servings):
- 400-500 g ground beef
- 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)
- 1/2 cup grated Parmesan cheese
- 3 stale/dry bread slices
- 100 ml yogurt
- 100 g orzo pasta
- Wash the greens, remove the white, harder parts of the leaves and cut them into bigger pieces.
- Grate the carrots.
- Chop the parsley roots, garlic and 1 onion
- In a soup pot, heat about 6 tablespoons oil over medium high heat.
- Add the onion, carrots and parsley root and half of the chopped garlic and saute about 5 minutes.
- Add the stock, bring to a boil and cook for about half an hour until the meatballs are prepared:
- Soak the bread slices in the yogurt for about 10 minutes, squeeze out the excessive yogurt.
- Grate the other onion.
- 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.
- Mix thoroughly, then form the mixture into 3-4 cm balls, about the size of a walnut.
- Spread 2 tablespoons of olive oil on the bottom of an ovenproof dish. and line up the meatballs in it.
- Roast int the preheated oven at 150 C for about 10-15 minutes until they get a bit of darkish red color.
- Add the meatballs and orzo pasta to the soup pot and cook 5 minutes.
- Add the greens, reduce the heat to low, cover and simmer for another 5 minutes.
- Serve while still hot and grate some extra Parmesan cheese atop.
Category Italian, Soup | Tags: beef,cheese,italian,meatballs,soup | 1 Comment