Tag Archives: Italian recipe

That’s Italian Minestrone Soup for Your Family

That’s Italian Minestrone Soup for Your Family

Best Kathy Twitter Pic edited for blog Minestrone Soup — A hearty and warming dish for the fall season or any time.

That’s Italian Minestrone Soup!
Calling Italian Moms, Dads, and Kids Everywhere! 

Minestrone soup is common in Italy. So common, in fact, that the word “minestrone” is synonymous with “zuppa” or “soup.” When one mentions minestrone, what comes to mind is a bean and pasta soup, usually flavored with a bit of tomato. The beauty of this soup is that, aside from these three basic ingredients, almost any vegetable can be added. So minestrone soup can be made again and again and still add variety to your dinner table!

Below is my family’s basic method for minestrone soup. The final soup is vegetarian, but the broth does use leftover meat bones and is a testament to how Italians traditionally use every bit of food they have at home. Ditto for the fresh parsley stalks. Why throw them away when they make a wonderful flavoring for soup broth?

White beans (cannellini) are the most common bean to add to the homemade broth, but other types of beans can be substituted, such as pinto beans or kidney beans (but not black beans). Dried beans work best, but for shorter cooking times, canned beans can be used. Canned chickpeas are a nice addition. Any miniature pasta variety will work. In a pinch, spaghetti can be cut into smaller pieces and added.

If you have a bit of leftover cooked potato, green beans, zucchini, or another vegetable, add it to your minestrone soup at the end of the cooking time. A bit of leftover pork chop, chicken, or beef from the night before? Meat can be added as well. You will be following a long Italian tradition of not wasting food and at the same time turning bits of leftovers into something delicious!

Try our method to make minestrone soup and continue a wonderful Italian tradition for your own family.  —Kathryn Occhipinti


That’s Italian Minestrone Soup for Your Family

Zuppa di Minestrone
Minestrone soup, ready to serve

Ingredients

For the Meat Broth
(Day 1)
 About 16 cups of water
4 pork chop bones (leftover/cooked)
1 chicken back (leftover/cooked)
or any other combination of leftover bones
with small amounts of meat clinging to them

2 carrots, each cut into 3–4 pieces
1 stalk of celery, cut into 3–4 pieces
1 onion, skin removed, cut into 4 pieces
1 parsnip cut into 4 pieces (optional)
1 clove garlic, skin removed
bundle of fresh parsley stems

For the Soup
(Day 2)
1 lb. dried cannellini beans
or other Italian white beans, pinto beans, kidney beans
2 carrots, peeled and chopped finely*
1 stalk celery, chopped finely*
1 onion, chopped finely*
1 can (28 ounces) chopped tomatoes
1/4–1/2 cup fresh green beans, cut into quarters
1/4 cup dried parsley or 1/2 cup fresh parsley, chopped
1–2 cans garbanzo beans (chickpeas)
1/2 cup Ditali Rigati 59 pasta (Granoro brand)
or minature pasta of choice

*See below for note about how to chop soup vegetables.

Make the Meat Broth (Day 1)

Fill a large stock pot with about 16 cups of water and set it on the stove. You may need a little more or less depending on the number of meat bones you have to make the broth. The amount of water should easily cover the bones and vegetables.

Add the leftover, precooked bones. (This soup can also be made with bones that have not been cooked, of course, but the precooked bones will add a little bit of flavor from the herbs and seasonings already used for the first cooking.)

Add all of the vegetables to the soup pot—carrots, celery, onion, clove of garlic. Note that these vegetables will be cooked until they have released all their flavor and will be removed before making the final soup, so there is no need to peel and chop them finely. Just wash, chop coarsely, and add to the soup pot.

Tie a bunch of parsley stalks together with food string and add them to the soup pot.

Turn the heat up to high and cover the pot to get it to boil. When the water comes to a boil, remove the lid and lower the heat to medium. Keep the water at a low boil and let the bones and vegetables cook slowly for 3–5 hours.

Skim any surface froth that may develop during cooking with a large spoon, but do not stir, or the broth will get cloudy.

Add additional water if necessary and continue cooking until the broth has the desired flavor and has reduced to about 8 cups.

When the broth is done, the meat should be falling off the bone and the vegetables very mushy.

Turn off the heat and let cool. Remove larger pieces of bone and vegetables with a straining ladle to leave the broth in the pot.

Pour the broth through a colander with fine holes to remove any particulate matter, then store it in a large plastic container in the refrigerator overnight.

If using dried beans, sort the beans in a bowl and remove any stones or beans that have not dried properly. Rinse and then place the beans into a non-reactive (plastic or glass) bowl overnight in cold water (about twice the amount of water as beans). Change the water once if you can.

Make the Soup (Day 2)

The next day, remove the broth from the refrigerator. Skim off the fat that will have floated to the top and hardened overnight and discard.

Place the skimmed broth into a large pot, about twice the size as the amount of liquid you have remaining. Add about 4 cups of additional water, becausse the broth will cook down again on the stove top.

Add the dried beans that have been soaked overnight. Cook about 1 to 1 1/2 hours, until the beans have softened and started to fall apart.

Note that the beans that dissolve will give the soup flavor and thickness, and about half the added beans will dissolve by the end of the total cooking time. The amount of cooking time to get the beans to soften to this point will mostly depend on how old your beans are (older will take longer) and how long you have presoaked them.

When the beans have softened and started to fall apart, you can add your chopped vegetables—carrot, celery, onion, green beans.

Add the can of chopped tomatoes, including the liquid and the dried or chopped parsley.

Cook about 15–20 minutes on medium heat to soften the vegetables.

Add the canned garbanzo beans and any other cooked beans or vegetables at this point. Add optional fresh parsley.

Continue to cook on medium heat for about 15 minutes.

Bring the soup to a boil and then add pasta and cook al dente (a little firm) according to package directions. If not serving the soup right away, undercook it a bit, because pasta will absorb water as it sits in the soup.

Serve in a large soup bowl garnished with fresh parsley.

Refrigerate leftovers to eat later in the week, if there are any!

*How to Chop Soup Vegetables
Carrots: Cut lengthwise to half, and then lengthwise again to get quarters. Line them up side by side and then cut crosswise from the tips to the base of the carrot to get small, even pieces that look like quarters of a circle.
Celery: Cut lengthwise through each celery stalk as many times as needed to give pieces the same thickness as the carrot pieces. (You will need more lengthwise cuts at the thicker part of the celery near the base.) Then cut crosswise from the tip to the base to get small, rectangular  pieces of celery about the same size as the carrot pieces.
Onion: Halve the onion lengthwise. Turn each flat side of the onion half down onto the board. Cut through lengthwise, from one side to the other, following the vein in the onion. Then cut through crosswise to make pieces the same size as the other vegetables. 

—Adapted from a cooking class given for the Italian-American Society of Peoria, by Kathryn Occhipinti

Best Kathy Twitter Pic edited for blog

Kathryn Occhipinti, MD, is the author of the
Conversational Italian for Travelers
 series of books and a teacher of Italian for travelers to Italy in the Peoria and Chicago area.
“Everything you need to know to enjoy your visit to Italy!”

Join my Conversational Italian! Facebook group and follow me on Twitter at StellaLucente@travelitalian1 and start to learn Italian today for FREE!
Conversational Italian! Facebook Group
Tweet Stella Lucente Italian

YouTube videos to learn Italian are available from © Stella Lucente, LLC.
YouTube Stella Lucente Italian, LLC

More information on and photographs of Italy can be found on Facebook Stella Lucente Italian and Pinterest Stella Lucente Italian.
Facebook Stella Lucente Italian

Pinterest Stella Lucente Italian

Visit learntravelitalian.com/download.html to purchase/download Conversational Italian for Travelers and find more interesting facts and helpful hints about getting around Italy! Learn how to buy train tickets online, how to make international and local telephone calls, and how to decipher Italian coffee names and restaurant menus, all while gaining the basic understanding of Italian that you will need to know to communicate easily and effectively while in Italy. —From the staff at Stella Lucente, LLC

That’s Italian Minestrone Soup for Your Family

Filled pork chop

Italian Pork Chops Ripieno (with Prosciutto and Fontina)

Italian Pork Chops Ripieno (with Prosciutto and Fontina)

Best Kathy Twitter Pic edited for blog Ripieno—The word for “stuffed” in Italian.  And pork chops filleted and filled  with prosciutto and Fontina cheese can only mean—delicious!

Italian Pork Chops Ripieno 

Monday night is pork chop night at my home, a tradition started some time ago when my children were small and just starting to eat table food. When the butcher has thick pork chops available, I like to use the trick of filling the pork chops with prosciutto and Fontina cheese to liven up our evening meal. As usual, for the recipes I post, the method is short and simple, so the dishes are easy to prepare at home. And the combination of delicious Italian ingredients will have your family clamoring for more!

Fontina is a wonderful Italian cheese that has been made from cow’s milk in the Val d’Aosta region of Northern Italy since the 12th century. Fontina has a light yellow color, a soft but firm texture, and a slightly nutty flavor. Like mozzarella, but less well known in this country, it is used in dishes that require melted cheese. When paired with prosciutto and a single fresh sage leaf, it makes a delicious filling for… just about anything!

—Kathryn Occhipinti


Italian Pork Chops Ripieno  

Pork chops with Italian ham and cheese
Pork chop filled with prosciutto, Fontina cheese, and sage leaf, cut and ready to eat.

Ingredients
(Makes 4 filled pork chops)

4 thick cut pork chops (1.5 inches optimal)
salt, pepper, olive oil

Filling
4 slices of Fontina cheese, cut into a rectangle
4 slices of Prosicutto di Parma, halved lengthwise
4  fresh sage leaves

Procedure

Lay out the ingredients for the filling.

Prosciutto, Fontina cheese, sage
Fontina cheese, fresh sage leaves, and prosciutto for filling

Take a rectangular piece of Fontina cheese and cover each side with half of a prosciutto slice. Top with a sage leaf.

Rinse the pork chops and pat dry.

Lay the pork chops flat on a cutting board, and using a sharp, small meat knife, pare off the excess fat from the edge. Then cut parallel to the surface of the pork chop through the whitish membrane until you can feel the bone. Gently separate the layers of pork chop with your fingers as you cut to create a pocket to hold the filling.

Pork chop filet with filling ingredients
Filled pork chop with filling ingredients ready to package and insert.

Insert prosciutto and Fontina cheese filling packets into the pork chop.

Close the free edge of the pork chop with two or three toothpicks. Angle each toothpick through the layers of pork chop so the pork chop seals nicely and can lie flat.

 

Filled and sealed pork chop
Filled pork chop sealed with two toothpicks

Heat about 1/4 cup olive oil in your favorite skillet or on a griddle. If you have a ridged skillet, this will create grill marks on the meat, but a regular skillet will work.

Grill skillet
Skillet with grill ridges

Add pork chops and cook over high heat about 3 to 4 minutes to brown the surface. Two pork chops will usually fit in one skillet at a time. Try not to crowd the pork chops in the pan, so they brown properly.

Skillet with pork chops
Place pork chops on the skillet along the grill ridges.

Flip pork chops over and cook another 3 to 4 minutes over high heat to brown the other side.

Flip pork chops back to the original side. If using a skillet with grill ridges, turn the pork chop 90 degrees when you flip it over to create a criss-cross pattern.

Cover and lower heat to medium. Cook about 5 to 7 minutes.

Flip pork chops over and cook over medium heat, covered, for another 5 to 7 minutes.

Test the pork chops by inserting a knife into the meat near the bone.  If the juices do not run clear, cook an additional 5 minutes on either side, or until juices run clear.

Remove from skillet and take out toothpicks. Set each pork chop in an individual dish, drizzled with a small amount of the pan juices. Watch your family’s look of amazement when they cut into the pork chops to find a delicious filling!

Pork chops filled and cut open
Finished stuffed pork chop cut open to show the filling

—Adapted from the Italian-American Society of Peoria cooking classes, by Kathryn Occhipinti

 

Best Kathy Twitter Pic edited for blog

Kathryn Occhipinti, MD, is the author of the
Conversational Italian for Travelers
 series of books and a teacher of Italian for travelers to Italy in the Peoria and Chicago area.
“Everything you need to know to enjoy your visit to Italy!”

Join my Conversational Italian! Facebook group and follow me on Twitter at StellaLucente@travelitalian1 and start to learn Italian today for FREE!
Conversational Italian! Facebook Group
Tweet Stella Lucente Italian

YouTube videos to learn Italian are available from © Stella Lucente, LLC.
YouTube Stella Lucente Italian, LLC

More information on and photographs of Italy can be found on Facebook Stella Lucente Italian and Pinterest Stella Lucente Italian.
Facebook Stella Lucente Italian

Pinterest Stella Lucente Italian

Visit learntravelitalian.com/download.html to purchase/download Conversational Italian for Travelers and find more interesting facts and helpful hints about getting around Italy! Learn how to buy train tickets online, how to make international and local telephone calls, and how to decipher Italian coffee names and restaurant menus, all while gaining the basic understanding of Italian that you will need to know to communicate easily and effectively while in Italy. —From the staff at Stella Lucente, LLC

Italian Pork Chops Ripieno (with Prosciutto and Fontina)

Gnocchi with Brown Butter and Sage sauce

Gnocchi with Brown Butter or Gorgonzola Sauce

Gnocchi with Brown Butter or Gorgonzola Sauce

Best Kathy Twitter Pic edited for blog Gnocchi—light, airy dumplings perfect for your favorite Italian sauce!

Italian Recipe: Gnocchi with Brown Butter or Gorgonzola Sauce 

Gnocchi (pronounced (NYAAW – KEY) are Italian potato dumplings, and if made properly, they are said to be like little pillows: delicate and soft, and a delight to eat! Gnocchi are popular in northern Italy and as far south as the Abruzzo region.

The dough is prepared with just a few ingredients—potatoes, a bit of flour, and sometimes an egg. The dough is then kneaded gently, rolled out, and cut into bite-size pieces. At the end of the process, ridges are created by rolling each “gnocco” along a fork or specially carved small wooden board. These ridges are perfect for capturing the delicious butter sauce, Gorgonzola sauce, pesto, or tomato sauce they can be served with. To see the method to make gnocchi in detail, visit our Stella Lucente Italian Pinterest site.

Italian families commonly gather around the kitchen table and make these treats together, often on a Sunday afternoon. Make and enjoy these famous Italian dumplings one afternoon at your home for a special treat!
—Kathryn Occhipinti


Italian Recipe: Gnocchi with Brown Butter or Gorgonzola Sauce 

Gnocchi with Gorgonzola Cheese Sauce
Gnocchi in Gorgonzola Sauce

Ingredients
(Serves 6–8)

For the gnocchi
1 large Idaho potato
1 cup of flour

For the brown butter and sage sauce
2 sticks unsalted butter
1/2 teaspoon salt
6 fresh sage leaves, torn

For the Gorgonzola sauce
3 Tablespoons unsalted butter
1/4 lb. fresh Gorgonzola cheese, room temperature
1/3 cup whole milk
1/4 –1/2 teaspoon salt

1/2 cup heavy whipping cream or half and half
1/3 cup grated Parmesan cheese

Procedure to make the gnocchi

Place the potato on a rack in the oven and bake until soft throughout, or microwave it on high for about 6 minutes. (If you are cooking potatoes for more than one batch, wrap the extras in foil to hold in the heat until you are ready to use them.)

Don’t work with the potato when it is very hot. Wait until it is comfortably warm, then remove the skin and mash it with a fork or use a potato ricer. (The ricer is recommended because it makes quick work of getting the potato ready to add the flour, while at the same time keeping the potato fluffy and removing all eyes and lumps.)

The mashed/riced potatoes should be light and loose.

Place 1 cup of flour on your work surface.

Place your mashed/riced potato alongside in a separate pile.

Spread out the mashed/riced potatoes, then sprinkle some of the flour onto the potatoes. Start working the two ingredients together.

As soon as the flour is absorbed, add more flour until the mixture starts to create a workable dough. A light hand in mixing here will yield a tender dumpling. Do not over-knead!

Depending on the size of your potato, you may or may not use all of the flour; use only enough to create a workable dough. (Too much dough will yield sticky, heavy gnocchi when cooked instead of light and airy gnocchi!)

Gather the dough into a ball and cover for 10 minutes. This will allow the moisture from the potatoes to be absorbed by the flour.

Knead the dough just enough to blend again; do not overwork.

Slice off a quarter of the dough and start rolling it out to form a length of “rope” that is 1/2 inch thick.

Cut the rope into 1/2- to 3/4-inch pieces and then process it by rolling the gnocchi beneath your finger, then quickly pulling it toward you until it has made a full turn and curled up a bit.

To create ridges, use this same movement over the back of the tines of a fork or a specially ridged wooden gnocchi board.

Method to cook the gnocchi

Fill a large pot with water about ¾ of the way to the top and add a generous amount of salt. Cover pot and bring to a boil. While the water is boiling, prepare your sauce.

Turn the heat down, uncover, and add gnocchi gently. A large, flat, slotted serving spoon works best to lower the gnocchi safely into the water.

Cook gnocchi  for about 3–4 minutes.

Watch the gnocchi as they cook, and when they float to the top of the water, gently lift them out with a slotted spoon.

Procedure to make the brown butter and sage sauce

Melt the butter gently in a large, light-colored skillet or saucepan over very low heat.

Turn the pan around on the burner as needed, so the butter melts at an even rate if you have an electric stove.

After the butter has melted, keep the heat on low, but watch it carefully. It will start to turn brown. Swirl the melted butter in the pan gently to evenly distribute the heat.

When the butter has turned light brown, immediately remove it from the heat.

Add the salt and swirl to melt.

Add the fresh torn sage leaves.

Immediately pour over warm, just-cooked gnocchi waiting to be sauced in a serving bowl and mix gently to coat.

Garnish with a sprig of sage and serve while hot.

Procedure to make the Gorgonzola sauce

Place the butter, Gorgonzola cheese, and milk in a small saucepan. Add 1/4 teaspoon salt.

Melt all ingredients together slowly over low heat while stirring gently to blend the Gorgonzola cheese with the other ingredients.

When all has melted and blended together, taste and adjust salt.

If the gnocchi are not ready at this time, turn off the heat. Then reheat sauce gently on low heat for about a minute and add the final ingredients.

Add the heavy cream or half and half, mix to incorporate, and cook over medium heat, simmering the sauce to reduce and thicken it.

Add the Parmesan cheese and cook over low heat to melt.

Remove from heat and pour over warm, just-cooked gnocchi waiting to be sauced in a serving bowl and mix gently to coat.

—Adapted from “Cooking Around the World” at the Chillicothe Public Library, Illinois, as presented with the Italian-American Society of Peoria on July 14, 2014, by Rudy Litwin and Kathryn Occhipinti

Best Kathy Twitter Pic edited for blog

Kathryn Occhipinti, MD, is the author of the
Conversational Italian for Travelers
 series of books and a teacher of Italian for travelers to Italy in the Peoria and Chicago area.
“Everything you need to know to enjoy your visit to Italy!”

Join my Conversational Italian! Facebook group and follow me on Twitter at StellaLucente@travelitalian1 and start to learn Italian today for FREE!
Conversational Italian! Facebook Group
Tweet Stella Lucente Italian

YouTube videos to learn Italian are available from © Stella Lucente, LLC.
YouTube Stella Lucente Italian, LLC

More information on and photographs of Italy can be found on Facebook Stella Lucente Italian and Pinterest Stella Lucente Italian.
Facebook Stella Lucente Italian

Pinterest Stella Lucente Italian

Visit learntravelitalian.com/download.html to purchase/download Conversational Italian for Travelers and find more interesting facts and helpful hints about getting around Italy! Learn how to buy train tickets online, how to make international and local telephone calls, and how to decipher Italian coffee names and restaurant menus, all while gaining the basic understanding of Italian that you will need to know to communicate easily and effectively while in Italy. —From the staff at Stella Lucente, LLC

Gnocchi with Brown Butter or Gorgonzola Sauce

Recipe for Italian Sauce - Bolognese Meat Sauce with Pasta

Italian Sauce Recipe: Authentic Family-Style Bolognese Meat Sauce

Italian Sauce Recipe: Authentic Family-Style Bolognese Meat Sauce

Best Kathy Twitter Pic edited for blog Pasta alla Bolognese—pasta with everybody’s favorite meat sauce! And so easy to make… in one pot!

Italian Sauce Recipe: Bolognese Meat Ragù

This famous Italian sauce from the city of Bologna is actually a “ragù” (similar to the French “ragout”) because all of the ingredients are gradually combined and then simmered in a large saucepan for hours, until the flavors have beautifully melded and a thick sauce is created. Pair this delicious sauce with thick spaghetti or tubular macaroni that has ridges for the sauce to cling to. For a special dinner, this sauce is wonderful with homemade wide-ribbon pasta, such as tagliatelle or pappardelle. And remember, a little sauce goes a long way in Italy—a generous ladle of sauce on top of a nest of pasta in each plate makes a wonderful meal—top with freshly grated Parmesan cheese and enjoy!
—Kathryn Occhipinti


Italian Sauce Recipe: Bolognese Meat Ragù 

Ingredients
(Serves 4 with 1 lb. of pasta)

3 Tbsp butter (plus more to finish sauce at end if desired)
2 Tbsp olive oil
½ cup chopped pancetta or ¼ cup chopped bacon
1 medium onion, chopped finely
1 stalk of celery, chopped finely
1 carrot, peeled and chopped finely
¾ cup ground beef
¾ cup ground pork
¼ cup ground Italian sausage (about 1 sausage removed from casing)
¾ cup dry white wine
1½ cups beef stock
4 tsp tomato paste
¼ cup whipping cream

Optional:
¼ lb. cremini mushrooms, quartered and sautéed in 3 Tbsp olive oil and 1 Tbsp butter

Procedure

Heat 3 Tbsp of butter with 2 Tbsp of olive oil in a large skillet over medium heat.

Add the finely chopped onion, celery, and carrot, and cook with a pinch of salt until vegetables have softened.

Add the chopped pancetta or bacon and cook to render out the fat. Remove meaty parts of bacon.

Add the ground beef, ground pork, and Italian sausage meat, and stir with a wooden spoon to break up meat as it browns.

Add dry white wine and raise heat to high to boil off.

Mix a little of the beef stock with the tomato paste to thin, and then stir into the skillet with the other ingredients.

Season with salt and pepper to taste.

Add ¼ cup of the beef stock and cover the skillet.

Cook over medium-low heat for an additional 1 to 1½ hours, stirring intermittently and adding more stock gradually to keep the meat moist.

All the ingredients should come together to form a gravy-like sauce, or ragù.

Optional:  While the meat ragù is cooking, quarter and sauté the mushrooms in a separate small frying pan in 1 Tbsp butter and 3 Tbsp olive oil and reserve.

To complete the sauce, remove the ragù from the heat, stir in the mushrooms and their juices, and then stir in the whipping cream.

Add additional tablespoons of cream and 1–2 Tbsp of butter as desired.

Serve immediately, with a generous ladle of sauce in the center of each plate of pasta.

(Leftover sauce can be stored in the refrigerator or for longer periods in the freezer. Add a little water to the sauce as needed and reheat over low heat.)

—Adapted from the cooking classes given by the Italian-American Society of Peoria, by Kathryn Occhipinti

Best Kathy Twitter Pic edited for blog

Kathryn Occhipinti, MD, is the author of the
Conversational Italian for Travelers
 series of books and a teacher of Italian for travelers to Italy in the Peoria and Chicago area.
“Everything you need to know to enjoy your visit to Italy!”

Join my Conversational Italian! Facebook group and follow me on Twitter at StellaLucente@travelitalian1 and start to learn Italian today for FREE!
Conversational Italian! Facebook Group
Tweet Stella Lucente Italian

YouTube videos to learn Italian are available from © Stella Lucente, LLC.
YouTube Stella Lucente Italian, LLC

More information on and photographs of Italy can be found on Facebook Stella Lucente Italian and Pinterest Stella Lucente Italian.
Facebook Stella Lucente Italian

Pinterest Stella Lucente Italian

Visit learntravelitalian.com/download.html to purchase/download Conversational Italian for Travelers and find more interesting facts and helpful hints about getting around Italy! Learn how to buy train tickets online, how to make international and local telephone calls, and how to decipher Italian coffee names and restaurant menus, all while gaining the basic understanding of Italian that you will need to know to communicate easily and effectively while in Italy. —From the staff at Stella Lucente, LLC

Italian Sauce Recipe: Authentic Family-Style Bolognese Meat Sauce