Zuppa Di Cipolle Al Pecorino Onion Soup With Pecorino Cheese And Crostini Al Pepe Food

ZUPPA DI POLLO (ITALIAN CHICKEN SOUP WITH PASTA & CHEESE)

Steps:

• In a saucepan, bring the broth to a simmer over medium heat.
• Add the pasta and return the broth to a simmer.
• Simmer until the pasta is tender (10 minutes).
• Whisk in the egg and let cook for 1 minute.
• Ladle into bowls and garnish with cheese and parsley.

RED ONION SOUP OR ZUPPA DI CIPOLLE ROSSE

Steps:

• Melt the butter with the olive oil over low heat in a deep heavy bottomed pan.
• Add onions and cook very slowly for about an hour, until extremely soft, stirring occasionally. You want the onions to melt into the oils, but not brown.
• Tie up the herbs and garlic, except for the bay leaf, in the cheese cloth. Or, pull the leaves off the rosemary and put in a tea ball strainer with the smashed garlic. Place the rest of the herbs across the strainer and clamp them down.
• Add the herb and garlic mixture and bay leaf to the cooked onions.
• Pour the stock over the onions and herbs.
• Season to taste with salt and pepper.
• Cover and simmer for 45 minutes.
• Discard the herbs and bay leaf.
• Line either a large serving bowl or individual bowls with slices of bread.
• Spoon on the soup. Sprinkle with the cheese.
• Enjoy!