La Scalas Ortolana Soup Recipe 375 Food
LA SCALA'S ORTOLANA SOUP RECIPE - (3.7/5)
Provided by ngaldi
Number Of Ingredients 14
Steps:
- Heat the oil in a large saucepan on medium heat. Add the leeks and saute for about 5 minutes, or until softened. Add the carrots, zucchini and potatoes, and saute for about 3 minutes more, or until mixed well and beginning to soften. Add the tomato paste and chicken stock and simmer, partially covered, for about 30 minutes or until the vegetables are tender. Add the garbanzo beans and cook for another 3 minutes or until heated through. Add the salt and pepper. Process the soup with an immersion blender in the soup pot until pureed. Add the parsley and taste for seasoning.
LA SCALA'S CHOPPED SALAD
This is supposed to be the original chopped salad recipe, created by the owner of the La Scala restaurant in Los Angeles in the 1950's. I think it sounds pretty tasty, 50 years later!
Provided by Halcyon Eve
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make vinaigrette: combine oil, vinegar, mustard, and salt and pepper to taste; whisk until well blended. Set aside.
- In a large bowl, combine lettuces, salami, mozzarella, and garbanzo beans. Toss with vinaigrette to taste.
- Garnish with tomato and basil if desired.
Nutrition Facts : Calories 481.2, Fat 32.5, SaturatedFat 9, Cholesterol 42.2, Sodium 845.7, Carbohydrate 31.9, Fiber 7.6, Sugar 4, Protein 17.2
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