La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen
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La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen
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Pancotto Italian Bread Soup, warm comfort

Pancotto Italian Bread Soup, warm comfort | La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen | Scoop.it
From arts.hersamacorn.com - November 10, 2013 5:26 AM

Pancotto soup, Italian bread soup it is a perfect meal for anyone venturing out into the cold. You can prepare this a few days ahead so it will be ready for the big night or for an easy meal during the week.


Pancotto (Italian Bread Soup)

Ingredients

1/4 cup olive oil4 cloves garlic, chopped3 or 4 links Italian sausage; remove casing and crumble1 28-oz. can plum tomatoes1 can cannelini beans, about 1-1/2 cups6 cups chicken stock1 small bunch escarole, roughly chopped1/2 loaf day-old Italian bread sliced, toasted & brushed with olive oilextra olive oil for drizzlingparmigiano-reggiano cheese for gratinglemon zest Directions


Via Mariano Pallottini
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BluLife Luxury VIP Lounge's curator insight, November 10, 2013 6:30 AM

Only with Original Made in Italy Products!!!
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Spring Soup from Le Marche: Farro & Leek

Spring Soup from Le Marche: Farro & Leek | La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen | Scoop.it
From latavolamarche.blogspot.it - April 16, 2012 5:44 AM

Nutrient-rich farro is an ancient grain with a nutty flavor & firm-chewy texture, making it wonderful to cook with in soups, salads & breads. This recipe for Farro & Leek Soup can be built upon based on what's in-season, in the Spring add peas & asparagus for bright flavor or in the Fall try walnuts & porcini creating a rich meaty flavored stew.

You should be able to find farro at most Italian specialty shops or health food stores. We are lucky to find locally grown farro right here in Le Marche, Italy!

Farro and Leek Soup - Minestra di Farro e Porri

Serves 4

2-3 glugs or tablespoons olive oil 2 leeks, white parts only, sliced finely 1 cup or 150 gr farro 1 stalk of celery, finely diced 1 carrot, finely diced 1 onion, finely diced 1 liter meat stock (vegetable or chicken stock is OK, however meat stock adds richer flavor)  herbs of your choice - I use 1 sprig of thyme & a bay leaf 2 tablespoons Parmesan cheese, freshly grated salt & pepper

Click for directions


Via Mariano Pallottini
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Traditional Le Marche Dish: Stracciatella Soup

Traditional Le Marche Dish: Stracciatella Soup | La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen | Scoop.it
From fromthebartolinikitchens.com - April 18, 2012 5:10 AM

Stracciatella is an Italian egg drop soup that is common to San Marino and Le Marche, as well as Rome and Emilia-Romagna. The name is derived from the Italian word that means “torn apart” or “rags” and that’s an apt description for the dish. The eggs look like tiny torn rags in the broth. A tasty soup, this easy-to-prepare dish makes a perfect lunch or first course.

Stracciatella Soup Recipe

total time: approx. 15 minutes

Ingredients

8 cups(2 quarts) chicken stock(or vegetable stoc) 3 large eggs 1/4 cup grated parmesan cheese 1 tbsp fresh parsley, chopped a pinch of freshly ground nutmeg salt & pepper, to taste grated parmesan cheese for serving Click for directions
Via Mariano Pallottini
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