Mama Zuquinis Zuppa Rustica Recipes

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MAMA ZUQUINIS ZUPPA RUSTICA



Mama Zuquinis Zuppa Rustica image

Make and share this Mama Zuquinis Zuppa Rustica recipe from Food.com.

Provided by Member 610488

Categories     Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

3 1/4 cups dry bow tie pasta
3 cups water
2 vegetable bouillon cubes
1 (7 ounce) container pesto sauce
4 medium tomatoes, chopped
1/2 cup broccoli, finely trimmed
1 (15 ounce) can cannellini or 1 (15 ounce) can small white beans, rinsed and drained
1/3 cup parmesan cheese, freshly shredded

Steps:

  • Combine pasta, water and bouillon in large saucepan. Bring to a boil. Cook, stirring frequently, for 8 to 10 minutes or until pasta is tender and broth has reduced to about 1/2 cup; do not drain. Reduce heat to low; add pesto.
  • Cook, stirring frequently, until sauce has reduced slightly. Stir in tomatoes, broccoli and beans. Cook, stirring occasionally, until heated through. Sprinkle with cheese before serving. Season with ground black pepper, if desired.

Nutrition Facts : Calories 301.6, Fat 4.3, SaturatedFat 1.9, Cholesterol 33.3, Sodium 154.3, Carbohydrate 50.4, Fiber 7.9, Sugar 4.4, Protein 16.7

MAMA ZUQUINIS SUGO DI VITELLO



Mama Zuquinis Sugo Di Vitello image

Make and share this Mama Zuquinis Sugo Di Vitello recipe from Food.com.

Provided by Member 610488

Categories     Veal

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 (28 ounce) cans tomatoes, hand crushed (Italian pear tomatoes, San Marzano or Progresso with basil)
1/2 cup olive oil, divided
3 garlic cloves, peeled
1/2 cup dry white wine
1/4 lb ground veal
2 pieces veal bones, with meat attached
salt and white pepper, to taste
4 lbs cooked pasta

Steps:

  • Ask butcher for veal rib or thigh bone. Wash well, leave submerged under running water for 30 minutes. Be sure all blood is washed off or it will darken the sauce.
  • In medium saucepan, put the well-dried bones, the garlic cloves and half the olive oil. When garlic becomes transparent, remove and discard. Add remaining oil and allow to become hot. Add ground veal. Stir and cook well.
  • Add wine. Scrape bottom of pan with wooden spoon to remove any residue; continue cooking over medium-high heat until wine has evaporated, less than 5 minutes. Add crushed tomatoes, stir well.
  • Allow sauce to boil vigorously for several minutes. Reduce heat to medium. After 1 hour, add salt and white pepper to taste.
  • Remove bones and discard. If the tomatoes have any bitter taste, add some fresh basil but remove it before sauce is served. Cook 1 to 1 1/2 more hours, or until sauce reaches desired consistency, occasionally stirring gently. Serve over 1 cup cooked pasta per serving.

Nutrition Facts : Calories 951.1, Fat 33, SaturatedFat 5.1, Cholesterol 23.3, Sodium 45.7, Carbohydrate 143.8, Fiber 26.6, Sugar 10.8, Protein 21.1

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