results for "italian"
Soups & Stews
This soup in fact has nothing to do with weddings. In Italian, it is called minestra maritata (married soup) for its harmonious mingling of ingredients, and somewhere along the line the name got mistranslated.
Author Nancy Harmon Jenkins uses olive oil three ways in this version of the venerable Italian soup: for sautéing garlic, rubbing on the toasts that accompany the dish, and finishing the soup.
Typically made with day-old bread or breadsticks during the holidays, this northern Italian specialty comes out like a luscious casserole of melted cheese and bread.
This classic Italian broth, is adapted from a recipe in Lynne Rossetto Kasper's The Splendid Table (William Morrow Cookbooks, 1992).
As the eggs are whisked into the stock base for this soup, they take on the appearance of little rags, or straccetti,; hence the Italian name for this dish: Straciatella.
Pecorino romano provides a nutty counterpoint to the spicy sausage and creamy beans in this hearty stew.
This hearty soup is full of beans, vegetables and fresh herbs.
This famous dish, which the Italians call pasta e fagioli, is commonly made with borlotti beans, but cranberry beans work just as well.
This soup, on the menu at Nick's Italian Café in McMinnville, Oregon, is served tableside and topped with a generous spoonful of fragrant, freshly made pesto.
This is an adaptation of a dish we enjoyed while visiting the German-speaking region of Südtirol in Northern Italy.
Stock from rabbit bones yields a silken, full-bodied broth. This recipe is so tasty it is good enough to sip on its own.
This hearty but brothy soup is one of Tuscany's most famous bean dishes.
Cooking fennel transforms it from a robust vegetable into something more delicate and refined.
A classic stew, this recipe is the grand finale to the Cena della Vigilia feast prepared by author Eugenia Bone.
The concept of this soup is to use up all the bits of vegetables and pantry items in your kitchen to create a simple soup that will be inherently different each time you make it.
Does Not Apply
This hearty soup, whose name is also spelled jote, iota, and yota, is enormously popular in and around Trieste.
Fish soups of this kind are common all along Italy's Adriatic coast—but this version, from a Venetian fishmonger, is unusually full of flavor.
In place of barley, some versions of this soup use farro—a term that, in Italy, can refer to spelt, emmer wheat, or einkorn, all early ancestors of wheat.
Tenerumi are the leaves of the cucuzza, a Sicilian zucchini. Father Sal felt there could be no substitute but we made a good soup in the same spirit with dandelion greens and spinach.