Zuppa Di Verdure All Agliata Recipes

COPYCAT ZUPPA TOSCANA

Steps:

• Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
• Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
• Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.

ZUPPA DI VERDURE ALL’ AGLIATA

Steps:

• 1. Heat the olive oil in a heavy soup pan over medium heat. 2. Add the onion and sauté until pale golden. Stir in the kale, zucchini, celery, carrots, potatoes, tomatoes, and salt and pepper to taste. Sauté until lightly browned. Pour the broth over the vegetables and cook uncovered over medium heat 20 to 30 minutes. Add the garlic and the parsley after 25 minutes of cooking and cook briefly, no more than 3 to 4 minutes. 3. Lightly toast the bread in the oven or sauté in olive oil and place 1 slice in the bottom of each soup bowl. Ladle the hot soup over the bread and serve immediately. Pass the grated Parmesan cheese.

VERDURE AL FORNO

Steps:

• Preheat oven to 375 degrees F.
• Coat the bottom of a 9 by 13-inch baking dish with extra-virgin olive oil. Arrange zucchini slices on the bottom of the dish and season with salt and freshly ground black pepper. Evenly pour 1/3 cup of the heavy cream and sprinkle with 1/3 of a cup of mozzarella, 1/3 cup fontina and 2 tablespoons of the Romano. Sprinkle with 1/3 cup of the bread crumbs. Repeat layers, ending with the bread crumbs. Cut the 4 tablespoons of butter into 1/2-inch cubes and sprinkle over the top of the dish. Line a baking sheet with aluminum foil, place the baking dish on top and bake for 40 minutes until bubbling and the top is golden brown.

ZUPPA DI VERDURA (ITALIAN VEGETABLE SOUP)

Steps:

• In 8 quart stockpot, add all fresh vegetables, olive oil and chicken broth; sauté about 10 minutes.
• Add remaining ingredients except orzo, add enough water to cover vegetables by 3-6 inches (depending on how much broth you want), salt and pepper to taste and bring to a boil.
• Reduce heat to medium-low and simmer for about one hour or until vegetables are tender.
• Add orzo pasta and taste to see if more olive oil, salt and pepper are desired, simmer another 20 minutes or so, or until orzo is done.
• Serve with grated parmesan cheese.
• For Vegetarian option use Vegetable broth or stock.

SUPER-DELICIOUS ZUPPA TOSCANA

Steps:

• Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
• Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
• Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

ZUPPA DI PESCE FRA DI AVOLO

Steps:

• Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir sea scallops, shrimp, and calamari rings in the hot oil until scallops and calamari are opaque and shrimp are pink, about 5 minutes.
• Bring a separate pot of water to a boil and add mussels and littleneck clams to the boiling water; cook until shells have opened, about 3 minutes. Remove shellfish and rinse with hot water.
• Pour crushed tomatoes, water, 2 cans chopped clams, 1/4 cup olive oil, onion, red pepper flakes, garlic, oregano, parsley, and salt into a large pot and bring to a boil. Stir cooked scallops, shrimp, calamari, mussels in shells, and littleneck clams in shells into tomato mixture. Reduce heat to low and simmer for 1 hour.
• About 10 minutes before serving, bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 10 minutes; drain and rinse pasta in hot water to prevent sticking. Serve seafood and sauce over pasta.