We think Italian cooking is fantastic! There are probably about as many recipes for Minestrone Soup as there are Italians, or at least Italian grandmothers. This one I picked up in an Italian cookbook from the Public Library, and it quickly became a family favorite. It can be modified easily. For example: Judy decided she didn't like the zuchinni very much, so we tried substituting cauliflour. It turned out very well. So experiment around until you find exactly what you like. This recipe comes in two parts. You have to make the broth first. Since the broth freezes well, you might want to make a double batch, and save half for another pot of soup.
Minestrone Soup
Meat Broth
Ingredients
Salt to taste
1 carrot, peeled
1 medium onion, peeled
1 or 2 stalks celery
1/4 to 1/2 red or yellow pepper, seeds removed
1 small potato, peeled
1 fresh ripe tomato or canned Italian tomato, drained
5 lbs assorted beef, veal and chicken - no more than 2 lbs bone
Preparation
Put all the ingredients in a stockpot and add enough water to cover by 2 inches. Set the cover askew, turn on the heat to medium, and bring to a boil. As soon as the liquid starts to boil, slow it down to the gentelest of simmers by lowering the heat.
Skim off the scum that floats to the surface, at first abundantly, then gradually tapering off. Cook for 3 hours, always at a simmer.
Filter the broth through a large wire strainer lined with paper towels, pouring it into a ceramic or plastic bowl. Allow to cool compelely, uncovered.
When cool, place in the refrigerator for several hours or overnight until the fat comes to the surface and solidifies. Scoop up and discard the fat.
If you are using the broth within 3 days after making it, return the bowl to the refrigerator. If you expect to keep it any longer than 3 days freeze it. This recipe should make enough broth for two generous batches of soup.
Minestrone alla Romagnola
Ingredients
1 lb. fresh zucchini
1/2 cup extra virgin olive oil
3 Tbs butter
1 cup onion sliced very thin
1 cup diced carrots
1 cup diced celery
2 cups peeled diced potatoes
1/4 lb. fresh green beans
1 1/4 cups drained cannellini or kidney beans
3 cups shredded Savoy cabbage or regular cabbage
8 cups Homemade Meat Broth
1 cup canned Italian plum tomatoes with juice.
3 cups cooked macaroni or other pasta
Preparation
Soak the zucchini in a large bowl filled with cold water for at least 20 minutes. Then rinse them clean of any remaining grit. Trim both ends on each zucchini and dice the zucchini fine.
Choose a stockpot that can comfortably accommodate all the ingredients. Put in the oil, butter, and sliced onion and turn on the heat to medium low. Cook the onion nin the uncovered pot until it wilts and becomes colored a pale gold, but no darker.
Add the diced carrots and cook for 2 to 3 minutes, stirring once or twice. Then add the celery, and cook, stirring occasionally for 2 or 3 minutes. Add the potatoes, repeating the same procedure.
While the carrots, celery, and potatoes are cooking, soak the green beans in cold water,rinse, snap off both ends, and dice them.
Add the diced green beans to the pot, and when they have cooked for 2 or 3 minutes, add the zucchini. Continue to give all ingredients an occasional stir and after another few minutes, add the shredded cabbage. Continue cooking for another 5 or 6 minutes.
Add the broth, the tomatoes with their juice, and a sprinkling of salt. Give the contents of the pot a thorough stirring. Cover the pot, and cook at a steady but gentle simmer.
When the soup has cooked for 2 1/2 hours, add the cannellini or kidney beans, stir well, and cook for at least another 30 minutes.
About 5 minutes before the end of the cooking cycle, add the cooked pasta.
When the soup is done, just before you turn off the heat, swirl in 1/3 cup of freshly grated parmigiano-reggiano cheeze.
While we're doing Italian cooking, here are couple more recipes. These concoctions fall in the category of appetizers.
Spicy Meatballs
(Polpettine Piccanti)
Ingredients
1 lb extra lean ground beef
1 tsp Parmesan Cheeze
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp garlic salt
1/2 tsp pepper
1 large egg
2 Tbs lemon juice
1/4 cup olive oil
1 clove garlic, finely chopped
1 sm red chili seeded and finely chopped
1/2 sm red onion finely chopped
1 can tomatoes (28 oz) drained and chopped
1 Tbs Chianti or dry red wine
Preparation
Mix ground beef, cheeze, oregano, basil, garlic salt, pepper, egg, and lemon juice. Shape mixture into 1 inch balls.
Heat oil in 10 inch skillet over medium high heat. Saute garlic, chile and onion in oil. Add meatballs. Cook, turning meatballs, until they are brown. Stir in tomatoes and wine. Reduce heat. Cover and simmer 30 minutes, stirring occasionally.
Basil Toast
(Cronstini al Basilico)
Ingredients
1 cup chopped tomatoes
3 Tbs chopped fresh basil
1 Tbs large capers, drained
1/2 tsp salt
1/2 tsp pepper
12 slices crusty Italian bread, each 1/2 in thick
1/4 extra virgin olive oil
12 slices Mozzarella cheese
Preparation
Heat oven to 375 degrees. Mix tomatoes, basil, capers, salt and pepper. Place bread slices on ungreased cookie sheets. Drizzle 1 tsp oil on each slice bread. Spoon half of the tomato mixture over bread slices. Top each with cheese slice. Spoon remaining tomato mixture over cheese. Bake uncovered 8 minutes or until hot and cheese is melted.
Judy's Famous Hoagies
You can call them hoagies, subs, grinders or whatever you like - they're still delicious. They're great to take on long road trips or on those supersaver airlines which don't serve food. Our kids and grandkids just love 'em!
Ingredients for 4 hoagies
16 slices, assorted cold cuts
4 slices, Provolone cheese
1 cup shredded lettuce
1 cup sliced tomatoes
1/2 cup sliced onion
4 sub rolls or french rolls
Dressing (1/2 cup oil mixed with 1 tsp oregano)
Preparation
Preparing them "assembly line" style works most efficiently. After you've put the sandwiches together, drizzle the dressing on top. Wrap in wax paper, then aluminum foil, and voila!