results for "italian"
Soups & Stews
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The quintessential summer soup, this gazpacho gets an added treat—a tasty relish of tomato, pepper, and onion.
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.
This traditional Genoese soup is loaded with fresh seafood, herbs, and vegetables.
The secret to a delicious minestrone is to use a variety of good vegetables and allow the ingredients to simmer for at least an hour.
This hearty version of San Francisco's signature seafood soup comes from Sotto Mare in North Beach.
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.
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This hearty soup, whose name is also spelled jote, iota, and yota, is enormously popular in and around Trieste.
Invented in San Francisco, this “little soup” is hearty, flavorful, and loaded with succulent seafood.
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.
This wintry risotto is rich with butternut squash, mushrooms, and sage. The farro remains perfectly springy and al dente, creating a nice contrast to the softer textures in the dish.
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This recipe for the classic Tuscan soup is based on one in The River Cafe Cook Book by Rose Gray and Ruth Rogers (Ebury Press, 1995).
This stew, though eaten throughout the year, is most popular in Sardinia in the winter, when wild fennel is at its peak.