Zuppa Maritata Food

COPYCAT ZUPPA TOSCANA

Steps:

• Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
• Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
• Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.

ITALIAN WEDDING SOUP (ZUPPA MARITATA)

Steps:

• To make Meatballs:.
• Stir ingredients together in a bowl and blend.
• Using 1/2 teaspoon for each, shape the meatball mixture into little tiny meatballs.
• Place the meatballs onto a large plate or baking sheet and set aside.
• To make the Soup:.
• In a large pot, bring the broth to a boil over medium-high heat.
• Add the meatballs and spinach and simmer until the meatballs are cooked, about 5 to 6 minutes.
• Add in the rice or barley.
• In a medium size bowl, whisk the egg and cheese to blend.
• Stir the soup in a circular motion as you gradually drizzle the egg and cheese mixture into the moving broth, stirring gently with a fork to form thin strands of egg, for about 1 minute.
• Season the soup to taste with salt and pepper. Ladle the soup into individual bowls and garnish with Parmesanno-Reggiano cheese if desired.

EGGPLANT ZUPPA

Steps:

• For the pesto: In a food processor, combine the garlic, basil, parsley, olive oil and pepper flakes. Puree until smooth.
• For the zuppa: In a large saucepan, heat the olive oil and saute the pancetta and onions for 5 minutes. Add the garlic and tomatoes, stir well and cook for 10 minutes. Add the broth, prosciutto and cheese rind and simmer for 10 minutes. Remove from the heat and add the eggplant, pasta and mozzarella.
• Ladle into bowls, top with the pesto and serve warm.