Italian Recipes

Fivenations

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Fivenations

Quasar wrote: »

Well, I'm here for a very short while now, so can't do much at the moment, but hopefully over the weekend I shall be able to post some recipes too..:)

Looking forward to your recipes, Quasar.

Fivenations

Last one

Nonna's Egg Soup
Simple soup made with broth, eggs and parmesan cheese. I think this is elegant enough to serve to friends.

Ingredients:
1-2 cups good quality stock per person, depending on how thick you like your soup
1-2 eggs per person
Generous handful or two Parmesan cheese
Butter

Directions:
Heat stock and add butter. In a small bowl beat together eggs and cheese.
With stock at a gentle boil drizzle egg mixture into pan. Turn off as soon as all the egg mixture has been poured and serve.

Sometimes this soup has some flour beaten into the eggs as well before pouring it into the stock. It is called "zanzarele" in some places in Trentino, or "minestra d'uovo" but is also found all over Italy in one form or another.

nikibella

daysieblue wrote: »

This minestrone looks delicious - is it possible to do it in the slow cooker?

Sure you can do it in a slow cooker, also in the pressure cooker if you are in a hurry.

nikibella

Hi all,
just to start, I can give you a recipe for a very easy Italian meat dish:

SCALOPPINE.

Buy thinly sliced veal (or turkey breast) approx. 100 g per person, pat the meat with a little flour, heat some butter or olive oil in a pan, brown the meat on both sides, after turning the meat add (according to your taste) half a glass of white wine or marsala or some lemon juice, thinly cut mushrooms or steamed asparagus tips etc. Cook until the sauce is creamy, just a few minutes, add a tbsp water if needed. Serve sprinkled with parley if you wish. Good with mashed potatoes.

nikibella

MY MUM'S FRITTATA

Brown an onion in olive oil or butter, set aside.
Beat the eggs (1-2 per person) with a generous helping of grated parmesan, add salt and pepper and roughly chopped cooked vegetables (spinach, courgettes, artichokes, string benas etc.) and the onion. There should be enough egg to cover the vegetables.
Cook the frittata in a shallow non stick pan with oil or butter or in the oven.
Use a large lid to turn the frittata on the other side.

Ytaya

Fivenations wrote: »

Last one

Nonna's Egg Soup
Simple soup made with broth, eggs and parmesan cheese. I think this is elegant enough to serve to friends.

Ingredients:
1-2 cups good quality stock per person, depending on how thick you like your soup
1-2 eggs per person
Generous handful or two Parmesan cheese
Butter

Directions:
Heat stock and add butter. In a small bowl beat together eggs and cheese.
With stock at a gentle boil drizzle egg mixture into pan. Turn off as soon as all the egg mixture has been poured and serve.

Sometimes this soup has some flour beaten into the eggs as well before pouring it into the stock. It is called "zanzarele" in some places in Trentino, or "minestra d'uovo" but is also found all over Italy in one form or another.

Wow, that sounds gorgeous and yet it's so simple! I'd never have thought of something like this! Thanks for these posts

Churchmouse

I know I'm a whimp, but i just can't stomach the thought of raw egg in anything!:o Does the egg in this cook when added to the broth?
CM

nikibella

Churchmouse wrote: »

I know I'm a whimp, but i just can't stomach the thought of raw egg in anything!:o Does the egg in this cook when added to the broth?
CM

Yes, the egg cooks instantly in the broth and it looks like many threads of scrambled egg mixed in the soup.

livalot

Nonna's egg soup

Churchmouse wrote: »

I know I'm a whimp, but i just can't stomach the thought of raw egg in anything!:o Does the egg in this cook when added to the broth?
CM

I hadn't thought about this recipe for years.... What lovely memories it brings back as my Nonna (granny) used to make this for me when I was little and called it Stracciatella (little rags!). It was gorgeous! The broth is hot enough to cook the egg so you will not be eating it raw Church mouse, do you ever eat : carbonara sauce, scrambled eggs, poached eggs..... well the eggs in here are very similar!

Livalot