1/2 onion, finely diced
3 tablespoons extra-virgin olive oil, plus extra for drizzling on soup
1 garlic clove, finely chopped
2 fresh bay leaves
Pinch of hot red pepper flakes (optional)
8 cups water
1/2 cup semolina
Sea salt and black pepper
1 romanesco broccoli (or broccoflower, or cauliflower), trimmed of leaves and stalk
Freshly grated Parmesan cheese
Sauté the chopped onion in 2 tablespoons olive oil in a soup pot until soft. A few minutes before the onion is lightly golden, add the chopped garlic, bay leaf, and optional hot red pepper.
Add the water and bring to a boil.
Whisk in the semolina gradually. Stir until fully incorporated. Simmer for 15 minutes, adding salt and pepper to taste.
Meanwhile, cut the broccoli into very small pieces. Sauté for a minute or two in the remaining 1 tablespoon olive oil, seasoning with salt to taste.
Add the broccoli to the soup pot and stir. Cook for 10 minutes or until meltingly tender. Correct the seasonings.
Serve hot, drizzled with extra-virgin olive oil and topped with grated cheese.
Serves 4.
From La Bella Cucina by Viana La Place
Saturday, June 29, 2013
Wednesday, June 26, 2013
White Bean Soup
2 tablespoons extra virgin olive oil
1 large onion, finely chopped
1 garlic clove, minced
1 large red bell pepper, diced
1 large carrot, peeled and diced
1 medium parsnip, peeled and diced (or use an extra carrot)
1 teaspoon paprika
1/2 teaspoon hot red pepper flakes
1 can white kidney beans (cannellini)
5 cups chicken or vegetable stock
A bouquet garni made with 5 fresh parsley sprigs and 3 fresh mint sprigs, tied together with string
Salt to taste
2 tablespoons chopped fresh flat-leaf parsley
Heat the olive oil in a heavy soup pot over medium heat and add the onion. Cook, stirring, until tender, and then add the garlic, bell pepper, carrot, and parsnip. Cook, stirring, until the garlic is fragrant, about 1 minute. Add the beans with their liquid, and the paprika, red pepper flakes and bouquet garni, and bring to a boil. Reduce the heat, cover, and simmer for about 30 minutes, until the beans and vegetables are tender. Taste and adjust salt. Remove the bouquet garni and stir in the chopped parsley.
Serves 2.
From Mediterranean Harvest by Martha Rose Shulman, with many changes
1 large onion, finely chopped
1 garlic clove, minced
1 large red bell pepper, diced
1 large carrot, peeled and diced
1 medium parsnip, peeled and diced (or use an extra carrot)
1 teaspoon paprika
1/2 teaspoon hot red pepper flakes
1 can white kidney beans (cannellini)
5 cups chicken or vegetable stock
A bouquet garni made with 5 fresh parsley sprigs and 3 fresh mint sprigs, tied together with string
Salt to taste
2 tablespoons chopped fresh flat-leaf parsley
Heat the olive oil in a heavy soup pot over medium heat and add the onion. Cook, stirring, until tender, and then add the garlic, bell pepper, carrot, and parsnip. Cook, stirring, until the garlic is fragrant, about 1 minute. Add the beans with their liquid, and the paprika, red pepper flakes and bouquet garni, and bring to a boil. Reduce the heat, cover, and simmer for about 30 minutes, until the beans and vegetables are tender. Taste and adjust salt. Remove the bouquet garni and stir in the chopped parsley.
Serves 2.
From Mediterranean Harvest by Martha Rose Shulman, with many changes
Monday, June 17, 2013
Lemon Gelato
Plain Gelato Base
1/4 cup fresh lemon juice
2 teaspoons grated lemon zest
Make the plain gelato base and chill as directed.
Gently whisk the lemon juice and zest into the base. Freeze in an ice cream maker.
Makes about 1 quart of gelato.
From The Ciao Bella Book of Gelato and Sorbetto by F.W. Pierce and Danilo Zecchin
1/4 cup fresh lemon juice
2 teaspoons grated lemon zest
Make the plain gelato base and chill as directed.
Gently whisk the lemon juice and zest into the base. Freeze in an ice cream maker.
Makes about 1 quart of gelato.
From The Ciao Bella Book of Gelato and Sorbetto by F.W. Pierce and Danilo Zecchin
Blueberry Gelato
Plain Gelato Base
3 cups fresh blueberries
1/4 cup sugar
2 tablespoons fresh lemon juice
Make the plain gelato base and chill as directed.
Place the blueberries in a medium saucepan. Sprinkle with the sugar, then add the lemon juice; toss until the sugar is dissolved and the blueberries are well-coated. Let sit for 30 minutes, stirring occasionally.
Place the pan of blueberries over medium-low heat and cook until the blueberries pop and soften completely and the syrup just starts to thicken, about 10 minutes. Remove from the heat and let cool to room temperature. Transfer to a container, cover, and refrigerate until cold, at least 2 hours. (The blueberries may be prepared a day ahead.)
Place the blueberries in a blender or food processor, add half the base, and blend until fully incorporated. Whisk into the remaining base. Freeze in an ice cream maker.
Makes about 1 quart of gelato.
From The Ciao Bella Book of Gelato and Sorbetto by F.W. Pierce and Danilo Zecchin
3 cups fresh blueberries
1/4 cup sugar
2 tablespoons fresh lemon juice
Make the plain gelato base and chill as directed.
Place the blueberries in a medium saucepan. Sprinkle with the sugar, then add the lemon juice; toss until the sugar is dissolved and the blueberries are well-coated. Let sit for 30 minutes, stirring occasionally.
Place the pan of blueberries over medium-low heat and cook until the blueberries pop and soften completely and the syrup just starts to thicken, about 10 minutes. Remove from the heat and let cool to room temperature. Transfer to a container, cover, and refrigerate until cold, at least 2 hours. (The blueberries may be prepared a day ahead.)
Place the blueberries in a blender or food processor, add half the base, and blend until fully incorporated. Whisk into the remaining base. Freeze in an ice cream maker.
Makes about 1 quart of gelato.
From The Ciao Bella Book of Gelato and Sorbetto by F.W. Pierce and Danilo Zecchin
Peach Gelato
Plain Gelato Base
1 pound peaches
1 teaspoon fresh lemon juice
Make the plain gelato base and chill as directed.
To blanch the peaches and remove their skins: Prepare a large bowl of ice water. Bring a large saucepan of water to a boil. Using the tip of a paring knife, cut a small X into the bottom of the peaches. Immerse the peaches in the water and leave for about 1 minute to loosen the skins (the riper the peach, the less time required). Using a slotted spoon, remove the peaches, immediately plunge them into the bowl of ice water, and let them sit until cool enough to handle, about 1 minute. Peel the peaches using a paring knife, then remove the pit and roughly chop the flesh.
Combine the peach flesh and lemon juice in a food processor and puree, scraping down the sides of the machine once or twice if needed. Pour through a fine-mesh strainer into a bowl, pressing down on the solids to extract all the liquid. Discard the solids. Cover and refrigerate the puree until cold, about 1 hour.
Gently whisk the peach puree into the base. Freeze in an ice cream maker.
Makes about 1 quart of gelato.
From The Ciao Bella Book of Gelato and Sorbetto by F.W. Pierce and Danilo Zecchin
1 pound peaches
1 teaspoon fresh lemon juice
Make the plain gelato base and chill as directed.
To blanch the peaches and remove their skins: Prepare a large bowl of ice water. Bring a large saucepan of water to a boil. Using the tip of a paring knife, cut a small X into the bottom of the peaches. Immerse the peaches in the water and leave for about 1 minute to loosen the skins (the riper the peach, the less time required). Using a slotted spoon, remove the peaches, immediately plunge them into the bowl of ice water, and let them sit until cool enough to handle, about 1 minute. Peel the peaches using a paring knife, then remove the pit and roughly chop the flesh.
Combine the peach flesh and lemon juice in a food processor and puree, scraping down the sides of the machine once or twice if needed. Pour through a fine-mesh strainer into a bowl, pressing down on the solids to extract all the liquid. Discard the solids. Cover and refrigerate the puree until cold, about 1 hour.
Gently whisk the peach puree into the base. Freeze in an ice cream maker.
Makes about 1 quart of gelato.
From The Ciao Bella Book of Gelato and Sorbetto by F.W. Pierce and Danilo Zecchin
Blackberry Gelato
Plain Gelato Base
3 cups fresh blackberries
1 tablespoon sugar
2 teaspoons fresh lemon juice
Make the plain gelato base and chill as directed.
Combine the blackberries, sugar, and lemon juice in a food processor and puree, scraping down the sides of the machine once or twice if needed. Pour through a fine-mesh strainer into a bowl, pressing down on the solids to extract all the liquid. Discard the solids. Cover and refrigerate the puree until cold, about 1 hour.
Gently whisk the blackberry puree into the base. Freeze in an ice cream maker.
Makes about 1 quart of gelato.
From The Ciao Bella Book of Gelato and Sorbetto by F.W. Pierce and Danilo Zecchin
3 cups fresh blackberries
1 tablespoon sugar
2 teaspoons fresh lemon juice
Make the plain gelato base and chill as directed.
Combine the blackberries, sugar, and lemon juice in a food processor and puree, scraping down the sides of the machine once or twice if needed. Pour through a fine-mesh strainer into a bowl, pressing down on the solids to extract all the liquid. Discard the solids. Cover and refrigerate the puree until cold, about 1 hour.
Gently whisk the blackberry puree into the base. Freeze in an ice cream maker.
Makes about 1 quart of gelato.
From The Ciao Bella Book of Gelato and Sorbetto by F.W. Pierce and Danilo Zecchin
Strawberry Gelato
2 cups whole milk
1 cup heavy cream
4 large egg yolks
1/2 cup sugar
1 pound strawberries (about 1 quart), hulled and thinly sliced
1/4 cup sugar
2 tablespoons fresh lemon juice
In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F.
Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well-incorporated and the mixture is thick and pale yellow. Temper the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil.
Pour the mixture through a fine-mesh strainer into a clean bowl and let cool to room temperature, stirring every 5 minutes or so. To cool the custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir the custard until cooled. Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.
Place the strawberries in a medium saucepan. Sprinkle with the sugar, then add the lemon juice; toss until the sugar is dissolved and the strawberries are well-coated. Let sit for 15 minutes, stirring occasionally.
Place the pan of strawberries over medium-low heat and cook until the strawberries soften completely and the syrup just starts to thicken, about 10 minutes. Remove from the heat and let cool to room temperature. Transfer to a container, cover, and refrigerate until cold, at least 2 hours. (The strawberries may be prepared a day ahead.)
Reserve a quarter of the strawberries and syrup. Place the remaining strawberries in a blender or food processor, add half the gelato base, and blend until fully incorporated. Whisk into the remaining base. Freeze in an ice cream maker. Add the reserved strawberries 5 minutes before the churning is completed.
Makes about 1 quart of gelato.
From The Ciao Bella Book of Gelato and Sorbetto by F.W. Pierce and Danilo Zecchin
1 cup heavy cream
4 large egg yolks
1/2 cup sugar
1 pound strawberries (about 1 quart), hulled and thinly sliced
1/4 cup sugar
2 tablespoons fresh lemon juice
In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F.
Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well-incorporated and the mixture is thick and pale yellow. Temper the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil.
Pour the mixture through a fine-mesh strainer into a clean bowl and let cool to room temperature, stirring every 5 minutes or so. To cool the custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir the custard until cooled. Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.
Place the strawberries in a medium saucepan. Sprinkle with the sugar, then add the lemon juice; toss until the sugar is dissolved and the strawberries are well-coated. Let sit for 15 minutes, stirring occasionally.
Place the pan of strawberries over medium-low heat and cook until the strawberries soften completely and the syrup just starts to thicken, about 10 minutes. Remove from the heat and let cool to room temperature. Transfer to a container, cover, and refrigerate until cold, at least 2 hours. (The strawberries may be prepared a day ahead.)
Reserve a quarter of the strawberries and syrup. Place the remaining strawberries in a blender or food processor, add half the gelato base, and blend until fully incorporated. Whisk into the remaining base. Freeze in an ice cream maker. Add the reserved strawberries 5 minutes before the churning is completed.
Makes about 1 quart of gelato.
From The Ciao Bella Book of Gelato and Sorbetto by F.W. Pierce and Danilo Zecchin
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