Roman Egg Soup
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Cooking time: 60 minutes 40 until first course Cooking schedule: see below for "menu" instructions |
Another easy dinner. The soup is a simple, light first course yet welcome on a winter night. The Pasta is with a traditional Northern Italian meat sauce. I used to make homemade pasta for this but the fresh pasta in the supermarkets is so good, I rarely make it from scratch any more. The spinach bakes while the sauce finishes and we relax with the first course.
Roman Egg Soup Time: 10 minutes
This is the easiest soup I make - an Italian version of Egg Drop Soup.
2 cups chicken stock
1 cup tomato sauce a small can or box - 8 oz (225 gr)
2 eggs
2 tbs dried bread crumbs
2 tbs Parmesan cheese
1 tsp basil
In medium saucepan heat chicken stock, basil and tomato sauce. In medium bowl whisk eggs. Add bread crumbs and cheese to eggs and whisk to combine. When soup is boiling pour in egg mixture. Stir once. Immediately remove from heat, ladle into bowls and serve.
Spaghetti Bolognese Time: 60 minutes
This is a true Northern Italian meat sauce based on one found in the Time Life "Foods of the World, Italian,' book. It's not the tomato-y sauce that we have come to expect as the standard. It's full-flavored and fantastic, filled with minced vegetables and meat; but it's not thick. Try it, you'll like it!
spaghetti, linguini, fettuccini; fresh pasta, for 2 persons 8 oz (250 gr)
1 1/2 - 2 cups Ragù Bolognese
2 tbs Greek yogurt, creme fraiche or milk, optional
1/2 cup freshly grated Parmesan
Cook pasta according to package directions. Combine cream with sauce if using. Toss the pasta with the sauce and serve, Parmesan on the side.
Ragù Bolognese Time: 60 minutes
For a pasta sauce it's traditional to add cream or milk - I just add a bit of Greek yogurt or crème fraiche. For other uses (such as risotto) the dairy is left out.
4 oz Prosciutto (125 gr)
4 oz ground pork (125 gr)
16 oz ground beef (500gr)
1 large onion, about 1 cup chopped
1 medium carrot, about 1/3 cup chopped
2 stalks celery, about 2/3 cup chopped
3 cloves garlic
1 tbs olive oil
1/2 cup white wine
2 cups beef stock
1 can diced or chopped tomatoes
4 tbs tomato paste or 1 small can
1 tsp basil
1 tsp oregano
a pinch of nutmeg
Roughly chop the carrots, celery, garlic and onion. Then, very, very finely chop the vegetables. Do it in a food processor, or blender if you can, but stop before you make paste. If doing it by hand, make a mound on the cutting board, half at a time. With a large chef knife, mince them using a rocking motion. Heat 1 tbs oil in nonstick skillet. Add the vegetables and sauté over medium heat for 10 minutes. Remove and put into a large sauce pan. Finely chop/slice the ham. Put the ham, pork and beef into the same skillet. Sauté until cooked through and brown, breaking it up as small as you can. Pour in the wine, turn the heat up and boil until most of the liquid has cooked off, stirring to get up any browned bits in the skillet. Add the meat and remaining liquid to the vegetables. Stir in the stock, tomatoes and tomato paste. Add the herbs and nutmeg. Bring to a boil, stir well, cover partially, reduce heat and simmer for 40 minutes, stirring occasionally. Refrigerate unused sauce for later or freeze for up to 4 months.
Mock Spinach Soufflé Time: 40 minutes
Another recipe whose origins are lost in the mists of time. It's delicious, easy and helps me get my weekly ration of spinach. Even non-spinach lovers are happy with this. With a bit of bread and a salad it can also make a light lunch.
1 package frozen spinach - 8 - 9 oz, or the equivalent (250 gr)
2 eggs
1/2 cup Greek yogurt or sour cream
1/4 cup grated Parmesan
pinch of nutmeg
1 tbs olive oil
Thaw spinach (use microwave, hot water or saucepan) and squeeze out excess moisture. In medium bowl beat eggs well. Add yogurt, Parmesan and nutmeg. Mix well. Add spinach and mix well. Lightly oil a small baking dish. (I use a 7 inch square glass baking dish) Pour in spinach and bake at 400F (200C) for 30 minutes or until set. Remove and serve directly from baking dish.
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Cooking Schedule: 60 minutes |
Combine yogurt, Parmesan, nutmeg with eggs |
Cooking for Two? Or more?
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