ZUPPA DI VONGOLE (CLAM SOUP)
Make and share this Zuppa Di Vongole (Clam Soup) recipe from Food.com.
Provided by Lizzie-Babette
Categories < 15 Mins
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Into a saucepan put 4 dozen *vongole* or small clams (cockles or mussels can be used as well).
- Pour over them three-quarters of a bottle of white wine and let them cook until they have opened.
- Drain them, setting aside the liquid in which they have cooked, and remove the empty half-shells. -- Chop the white part of a leek with a small onion, add a clove of garlic, and saute this mixture in a saucepan with good oil, add the liquid from the clams, and a quart of fish stock; add a peeled and chopped tomato, a bouquet of marjoram, and a few green leaves of celery.
- Let this bubble fast for ten minutes, remove the bouquet and the garlic, stir the clams into the soup, and pour it into the tureen.
- Serve separately small croutons of bread fried in oil.
Nutrition Facts : Calories 864.7, Fat 6.7, SaturatedFat 1.3, Cholesterol 61.5, Sodium 1100.3, Carbohydrate 75.1, Fiber 4, Sugar 7.2, Protein 37.4
ZUPPA DI COZZE E VONGOLE
Mussel and clam soup. Recipe of the Month from i Ricchi's in Washington DC. Top 10 Restaurants in the USA - 1995 - American Academy of Restaurant Sciences
Provided by Cucina Casalingo
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Steam clams and mussels in a little white wine. (This may be done ahead of time.)
- Heat oil in a pan and add garlic, herbs, and chili pepper.
- When garlic is light golden, add tomatoes, lemon, and seasoning.
- Bring to a boil; remove tomato mixture from heat.
- Per serving, heat 6 mussels and 8 clams in a sauté pan with 2 tablespoons of olive oil.
- Splash in 2-3 tablespoons of white wine, reduce.
- Add 2 teaspoons of chopped parsley and 6 ounces of the tomato mixture.
- When hot, arrange in medium oval plate.
- Top with tomato sauce.
- Garnish with 2 thin slices of bread, toasted and rubbed with garlic.
Nutrition Facts : Calories 341.5, Fat 17.3, SaturatedFat 2.5, Cholesterol 66.3, Sodium 885.3, Carbohydrate 19.1, Fiber 3.3, Sugar 7.6, Protein 28.8
ZUPPA DI VONGOLE: CLAM SOUP
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Remove excess sand from clams by soaking them in a bowl of cold salted water. The clams will open up their shells and release any sand and grit that is inside.
- In a pan, heat the 1/4 cup oil and fry up 2 cloves garlic, the chili pepper, the stone, if using, and cherry tomatoes until the tomatoes soften and lose their shape, about 3 minutes.
- Add the clams, and cook for 30 seconds with the lid on, shaking the pan often.
- Add the wine to the pan, and cover with the lid until the clams have completely opened.
- The clams release some water, which is the base for the soup. Add a generous splash of white wine. You can make this more soupy by adding a little more wine or even a few spoonfuls of tomato puree.
- Add the parsley and salt, to taste. Continue cooking for another minute for all the flavors to come together.
- Rub some raw garlic on the toasted bread slices. Drizzle the bread with the extra virgin olive oil. Serve the clam soup in bowls with 2 half slices of toast per bowl.
SPAGHETTI ALLE VONGOLE
Steps:
- In a large saucepan over medium heat, warm the garlic and chile pepper in the olive oil until the garlic is golden brown, about 1 minute.
- Add the clams, clam juice and wine. Cover and simmer over medium heat, shaking the pan occasionally until all the clams open.
- While the clams are simmering, bring a large pot of salted water to a boil. Add the pasta and cook, stirring frequently, until al dente.
- Drain the pasta and transfer to a large bowl. Add the clam sauce and parsley and toss well. Serve immediately.
ZUPPA DI VONGOLE (CLAM SOUP)
A traditional Italian soup for all you clam lovers. Serve with crusty bread to soak "mop" up the sauce.
Provided by quotFoodThe Way To
Categories Chowders
Time 50m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Scrub clams with a brush, and rinse well to remove sand. Place in a large kettle with ½ cup water, and steam until shells open, about 15 minutes. Remove clams from shells, and strain juice. Set clam juice aside until ready to use.
- Brown garlic in oil about 3 minutes. Add tomatoes, salt, pepper, and parsley. Simmer about 20 to 25 minutes, stirring occasionally. Add clam juice and clams. Continue cooking 1 minute longer. Pour over toast and serve immediately.
Nutrition Facts : Calories 354.2, Fat 17.4, SaturatedFat 2.7, Cholesterol 50.3, Sodium 264.9, Carbohydrate 33.4, Fiber 4.4, Sugar 8.2, Protein 17.6
ZUPPA INGLESE
This Zuppa Inglese recipe is an Italian cream rum cake that requires no baking. It is sooo rich and delicious...My Mom made it for special occasions. For a slightly different taste use almond sponge cookies and almond flavoring in place of the rum.
Provided by donnamaria
Categories World Cuisine Recipes European Italian
Time 2h25m
Yield 12
Number Of Ingredients 8
Steps:
- In a small bowl, drain cherry juice and add rum; set aside. Prepare vanilla and chocolate puddings in separate bowls, according to package directions. Allow to set up 5 minutes.
- In a 9x13 inch baking dish, place a layer of cookies on the bottom of the dish; cut a few of the cookies in order to create a tight fit, if needed.
- Sprinkle cookie layer with 1/3 of the cherry juice mixture and spoon vanilla pudding over the cookies, spreading to the edge of the pan. Repeat steps with cookies, cherry juice and chocolate pudding. Make final layer with cookies and remaining juice.
- In a medium bowl, whip cream and sugar together until soft peaks form. Top dessert with whipped cream, sprinkle with almonds, and garnish with whole cherries. Refrigerate for 2 hours or more before serving.
Nutrition Facts : Calories 309 calories, Carbohydrate 33 g, Cholesterol 85.3 mg, Fat 18.7 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 9.9 g, Sodium 280.3 mg, Sugar 12.7 g
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- Fate rosolare uno spicchio d’aglio con olio extravergine d’oliva, unite la polpa di pomodoro e insaporitela con sale, pepe e prezzemolo tritato. Diluite la salsa con poca acqua, copritela e lasciate addensare a fuoco dolce.
- Nel frattempo pulite le vongole e le cozze, seguendo le nostre indicazioni. Trasferitele all’interno di una capiente padella e fatele insaporire con un filo d’olio e uno spicchio d’aglio.
- Coprite la padella e attendete che le cozze e le vongole si aprano, dopodiché filtrate il fondo di cottura e unitelo al sugo per dargli sapore.
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