ITALIAN BREAD AND CABBAGE SOUP WITH SAGE BUTTER
This delicious cabbage soup with Italian bread and sage butter is courtesy of Jamie Oliver and can be found in "Jamie at Home." Photograph by David Loftus
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Place stock in a large saucepan and bring to a boil over medium-high heat. Add cabbage and kale and cook until softened. Transfer cabbage to a large bowl and set stock aside.
- Toast 12 slices bread and rub one side of each slice with garlic and set aside. Heat 2 to 3 tablespoons olive oil in a Dutch oven over medium-high heat. Add pancetta and anchovy fillets; cook until pancetta is golden brown and sizzling. Add rosemary and cooked cabbage mixture; toss to coat. Transfer to a large bowl.
- Place 4 slices of toast in an even layer in Dutch oven. Top with one-third of the cabbage mixture. Top with one-quarter of fontina and Parmesan cheese. Repeat process two times, until all the toasted bread and cabbage mixture is used. Top with remaining 4 slices untoasted bread, pushing down with your hands. Gently pour stock into Dutch-oven until it just comes to the top layer of bread. Top with remaining cheese. Season with salt and pepper and drizzle with olive oil.
- Transfer Dutch oven to oven and bake until top is golden and crisp. Just before serving, heat butter in a small skillet over medium heat. Add sage leaves and cook until crisp and butter is golden. Serve soup immediately drizzled with sage butter and topped with sage leaves and Parmesan, if desired.
ITALIAN BREAD AND CABBAGE SOUP WITH SAGE BUTTER
This scrumptious, thick bread soup is about playing up the cabbage family - the king of winter veggies. It's layered like lasagna, with grilled bread and cabbage in stock, and as it cooks it plumps up a bit like bread-and-butter pudding. Fontina cheese is available in good supermarkets or cheese shops, but you can substitute good-quality cheddar or Gruyere.
Provided by Jamie Oliver
Categories main-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat your oven to 350 degrees F.
- Bring the stock to the boil in a large saucepan and add the cabbage, cavolo nero and/or kale. Cook for a few minutes until softened (you may have to do this in 2 batches). Remove the cabbage to a large bowl, leaving the stock in the pan.
- Toast all but 5 of the bread slices on a hot griddle pan or in a toaster, then rub them on 1 side with the garlic halves, and set aside.
- Next, heat a large 4-inch-deep ovenproof casserole-type pan on the stove top, pour in a couple of glugs of olive oil and add your pancetta and anchovies. When the pancetta is golden brown and sizzling, add the rosemary and cooked cabbage and toss to coat the greens in all the lovely flavors. Put the mixture and all the juices back into the large bowl.
- Place 4 of the toasted slices in the casserole-type pan, in 1 layer. Spread over 1/3 of the cabbage leaves, sprinkle over a 1/4 of the grated fontina and Parmesan and add a drizzle of olive oil. Repeat this twice, but don't stress if your pan's only big enough to take layers - that's fine. Just pour in all the juices remaining in the bowl and end with a layer of untoasted bread on top. Push down on the layers with your hands.
- Pour the stock gently over the top until it just comes up to the top layer. Push down again and sprinkle over the remaining fontina and Parmesan. Add a good pinch of salt and pepper and drizzle over some good-quality olive oil. Bake in the preheated oven for around 30 minutes, or until crispy and golden on top.
- When the soup is ready, divide it between your bowls. Melt the butter in a frying pan and quickly fry the sage leaves until they're just crisp and the butter is lightly golden (not burned!). Spoon a bit of the flavored butter and sage leaves over the soup and add another grating of Parmesan. Such a great combo!
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
NONNA'S BREAD SOUP
You can make great meals out of simple ingredients. Nothing better proves this concept than bread soup. The soup is a simple combination of water, egg and some leftover hard bread that most folks would throw away; the results are delicious.
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a Large Dutch oven or a heavy-bottomed pot, heat oil over medium-low heat; fry the garlic until lightly golden--about 1 minute. Be careful not to let the garlic burn as this will cause a bitter taste. Add 4 cups of water, the bouillon, parsley, bread, tomatoes and mushrooms.
- Bring soup to a simmer and cook 5 minutes until the mushrooms are cooked through and the bread softens. While stirring the soup, pour the eggs into the hot soup to create ribbons of egg. (Alternatively, you can add unbeaten eggs to the soup whole and poach, about 3 minutes.)
- Season the soup to taste. Ladle into soup bowls and sprinkle with cheese.
ITALIAN SAUSAGE SOUP
It's a perfectly seasoned, richly flavored soup that's made with Italian seasoned pork sausage, filling orzo pasta, lots of tender fresh vegetables and plenty of herbs and garlic to season. In other words you'll get plenty of rich and meaty, herbaceous flavor in every spoonful!
Provided by Jaclyn
Categories Main Course
Time 50m
Number Of Ingredients 15
Steps:
- Heat olive oil in a large pot over medium-high heat. Break sausage into chunks into pot.
- Let brown on bottom about 3 minutes, then turn and break up sausage and cook until no longer pink. Transfer to a paper towel lined plate, leave rendered fat in pot over medium-high heat.
- You should have about 1 Tbsp fat in pot, if needed add a little more olive oil or drain off some excess fat if there's too much.
- Add onions, carrots, celery and bell pepper and saute until starting to soften, about 6 minutes. Add garlic and saute 1 minute longer.
- Pour in broth, tomato sauce, tomatoes, and add Italian seasoning. Return sausage to pot and season mixture with salt and pepper to taste (you shouldn't need much salt).
- Bring to a simmer then cover, reduce heat to medium-low and let simmer 5 - 10 minutes until veggies are almost soft.
- Add orzo. Cover and let simmer, stirring occasionally (while scraping along bottom of pot as orzo will tend to stick). Cook until nearly al dente. About 8 minutes.
- Remove from heat. Stir in some ice (1/2 cup or so) if you want to help stop the orzo from cooking and getting mushy. Stir in fresh parsley and basil.
- Serve warm, topping servings with grated parmesan if desired.
Nutrition Facts : Calories 462 kcal, Carbohydrate 37 g, Protein 19 g, Fat 27 g, SaturatedFat 9 g, Cholesterol 57 mg, Sodium 1408 mg, Fiber 7 g, Sugar 13 g, ServingSize 1 serving
BREAD SOUP
Provided by Food Network
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil or butter in a large saucepan over medium-low heat. Cook the onions with the salt until they start to caramelize, 10 to 15 minutes. Add the plantains or bananas and cook 10 minutes longer. Stir in the garlic, oregano, thyme, and rosemary and cook just until aromatic, about 3 minutes longer.
- Add the tomatoes, bread chunks and chicken or vegetable stock. Bring to a boil, reduce to a simmer and cook, stirring frequently, until the bread has softened and the flavors are well blended, about 45 minutes. Ladle the soup into bowls, then squeeze a wedge of lime into each and toss in the wedge. Serve hot.
SAGE FOCACCIA
Sage focaccia is topped with fresh sage leaves that bake up to a deliciously crisp topping on this chewy bread. Slice it up as an appetizer or serve make it part of a healthy Mediterranean meal.
Provided by Sue Moran
Categories Appetizer
Time 35m
Number Of Ingredients 6
Steps:
- In a large mixing bowl, combine the yeast, salt, and warm water.
- Mix in the flour, starting with 2 cups, and then adding the rest, until a sticky, shaggy dough forms.
- Transfer to a lightly oiled bowl, cover, and allow to rise for about 1 hour, until at least doubled in size and very bubbly. Preheat oven to 400F while it is rising.
- Line a large baking sheet with parchment paper. Turn the focaccia dough onto the lined baking sheet and gently spread it out with your fingers into a large rectange or oval.
- Dipping your fingers in the olive oil, make dimples over the top of the bread, and top with a bit more flaky salt. Note: don't be shy with the olive oil, it gives the bread great flavor and creates a crunchy crust.
- Gently press the fresh sage leaves on top of the bread.
- Bake for about 25 minutes until puffed and starting to turn golden.
Nutrition Facts : Calories 144 kcal, Carbohydrate 24 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Sodium 291 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
CORN WITH LIME-SAGE BUTTER
Provided by Food Network Kitchen
Time 15m
Yield 4 ears of corn
Number Of Ingredients 0
Steps:
- Mix 4 tablespoons softened butter, 1 1/2 tablespoons chopped sage and 1 tablespoon each lime zest and juice. Season with salt and pepper. Boil 4 ears of corn, about 5 minutes; drain and spread with the butter.
ITALIAN WHITE BEAN TURKEY SOUP WITH SAGE
Steps:
- Heat olive oil in a saucepan. Add garlic and saute over low heat until garlic turns golden. Add sage and saute a few seconds, then add pureed beans and broth. Bring to a simmer and add turkey; simmer a few minutes to heat turkey through. Add lemon juice, off heat and season to taste with salt and pepper.
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- Bring the stock to the boil in a large saucepan and add the cabbage, cavolo nero and/or kale. Cook for a few minutes until softened (you may have to do this in 2 batches). Remove the cabbage to a large bowl with tongs or a slotted spoon, leaving the stock in the pan.
- Toast all but 5 of the bread slices on a hot griddle pan or in a toaster, then rub them on 1 side with the garlic halves, and set aside.
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