Zuppa Di Pan Cotto Food
PEASANT'S ZUPPA DI PESCE
Provided by Food Network
Time 43m
Yield 4 servings
Number Of Ingredients 20
Steps:
- In a large saute pan (approximately 16-inches), add oil, garlic, and shallots. Saute until garlic and shallots are a very light golden color. Add all the fish to pan along with the wine, water, tomatoes, thyme, salt, pepper, and oregano. Cover pan and let simmer until clams and mussels open, approximately 20 minutes. Add parsley and basil and divide evenly into 4 soup bowls.
- At Peasant, Frank floats crostini (toasted bread rubbed with olive oil, garlic, Parmigano, oregano, salt and pepper) on top of each serving.
ZUPPA DI PAN COTTO
Make and share this Zuppa Di Pan Cotto recipe from Food.com.
Provided by Pinay0618
Categories Clear Soup
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Set the water to heat, crumble the bread into 4 bowls, beat the eggs, and chop the basil.
- Heat the oil in a pot big enough to contain the water as well, and saute the garlic and hot pepper to taste for a minute or two. Add the water, bring the mixture to a boil, and cook for a couple of minutes. Vigorously stir in the eggs and the basil and cook a minute more stirring all the while. Ladle the mixture over the bread and serve at once.
Nutrition Facts : Calories 467.1, Fat 34, SaturatedFat 5.8, Cholesterol 211.5, Sodium 404.4, Carbohydrate 29, Fiber 1.6, Sugar 0.9, Protein 11.3
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