Lentil Vellutata (velvety) in Red Wine and Panceta

 

It’s Soup Weather!  Italy’s history and culture are entwined with its ancient heritage, and all Italians are immensely proud of their country and its amazing past. A love of music, art, good food and great wine is born into every native, and the enjoyment of life’s finer things is compulsory. Much of the country’s rural regions still have a traditional lifestyle and even the modernity of the great cities is touched by the iconic eras predating the present. It's no surprise that Italians enthusiastically document the origin and history of their products associated with their regional culinary traditions. Lentils date back over 7000 years and are the oldest legumes in the world.  They are native to Mesopotamia and today they are grown all over the world. They come in many colors; from yellow that are popular in Indian, to green, red, orange, and the most popular the brown, used in Mediterranean and Middle Eastern Cuisines. In ancient and medieval times, lentils were consumed by the poor as a substitute for meat because they are an excellent source of protein, iron, and potassium.  Italy prides itself on the countless types of lentils grown in several regions. Most of the lentils are “BIO” which means they are organic.   Here are some documented types of lentils (lenticchie) grown in Italy by region: Sicily: Lenticchie di Villalba are larger and have the highest level of iron and protein   Umbria: Lenticchie della piana di Castelluccio di Norcia, the skin is thinner and are more digestible   Abbruzzo: Lenticchie Di Santo Stefano Di Sessanio documented in 998 by a monastary, they found their ideal habitat and are dark purple   Lazio: Lenticchie dei Papi (lentils of the popes), papa Pio IX, after the loss of his power consoled himself with a plate of these local lentils   Marche: Lentichhie Rosse Del Montefeltro are red and brown color and present in Romans times Hot soups have been served as a first course since ancient times. Soup is usually served in autumn or winter seasons, but there are no rules to say that we cannot eat soups in all seasons.  Making soup requires very little effort. It can be made with a few ingredients already in the pantry such as canned beans, spices, fresh herbs, an onion, and leftover vegetables. My husband calls me the “Soup Contessa” because I can impromptu create new soups from leftovers and pantry items without a recipe. This Tuscan lentil soup is one of the most popular dish that is still appreciated and found in today’s restaurants, trattorias, and homes throughout this region. I recommend giving the lentils a few rinses in cold water before cooking.  The brown beans that are generally found in our grocery stores also need a good rinsing. I usually soak them for a few hours before I start cooking them.  They will get larger and will require a little less time to cook.

 

 

Lentil Vellutata (velvety) in Red Wine and Panceta      2-3 tablespoons extra virgin olive oil, divided 2 ounces diced pancetta 1 medium sweet onion, minced 1 carrot, minced 1 celery stalk, minced 1 teaspoon ground coriander 1 cup red wine, divided 8 ounces small lentils, rinsed                                                                         2 bay leaves                                                                                        6 ounces tomato sauce          Salt and black pepper Pinch red pepper flakes          Pinch ground coriander to garnish 1.     In a large skillet on medium-low heat, add 2 tablespoons oil. Add the pancetta, onion, carrot, and celery and cook 8-10 minutes until soft and barely golden. Add ½ cup of wine and cook about 5 minutes to reduce the wine. 2.     Add the lentils; cook 10 minutes. Add ½ cup wine and reduce slightly.  Add the bay leaves, tomato sauce, and ½ cup of warm water or broth; Cover and cook 10-15 minutes or until the lentils are tender. Remove the bay leaves and season with salt, pepper, and red pepper flakes as needed. 3.     Serve the soup in bowls with a thread of olive oil, and a sprinkle of ground coriander.

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Carrot Soup Ginger and Potato

Organic Carrot Soup

 4 medium organic carrots, rinsed, peeled, and roughly chopped

1 sweet organic onion, roughly chopped

1 organic potato, peeled, roughly chopped

2 tablespoons extra virgin olive oil

Pinch salt

Black pepper

Red pepper flakes

1 stick cinnamon

1/4 to 1/2 teaspoon ground ginger

1-2 bay leaves

½ cup orzo pasta (optional)

In a food processor, add the carrots and onion. Pulse a few times until minced.

mince in food processor 

In a wide deep pan, add the olive oil, the minced carrots, and onion on medium-low heat. Cook about 5 minutes stirring occasionally until fragrant.

Add the chopped potato in the food processor, transfer to the pan with carrots and onion. Cook another 5 minutes.

Cook in skillet 

Add 2 cups of hot water and reduce liquid about halfway. Add 4 cups of hot water and bring to a boil. Simmer on low heat. Add the salt, pepper, red pepper flakes, cinnamon stick, ground ginger and bay leaves.

Cook on low heat, 10-12 minutes, taste for seasoning. Add the pasta if using; cook about 15-18 more minutes. When the pasta is done, the soup will also be done. If the soup is too thick for you add another ½ - 1 cup of hot water. When the soup is ready, ladle in a soup bowl and drizzle a thread of olive oil. Serve hot.

Carrots are one of the most versatile loved vegetables that can be eaten raw, or cooked. They are available year-round, and, in the kitchen, they can be used a thousand ways. They can be used in salad, soups, stews, pasta, cakes, and even bread.  This is an old simple Italian carrot soup recipe that I have updated to elevate the flavor using ground ginger and a cinnamon stick.  It is still a delicate soup that can be enjoyed by adults and children. 

If you do not have ground ginger, you can add ground nutmeg.  Whatever you do, keep it low salt so that you can enjoy the fragrance and sweetness of the vegetable.  

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Chickpeas Onions and Soft Dates

 

Chickpeas Onions and Soft Dates 

3 cups cooked chickpeas 

2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter
1 small sweet onion, finely diced
2 tablespoons tomato paste
10 large soft dates, pitted and chopped
1 teaspoon ground cardamom
1 teaspoon ground cumin

1 teaspoon ground coriander
Kosher Salt

Black pepper

Red pepper flakes, optional

1.     If using caned cooked chickpeas, drain only do not rinse and set aside.

2.     Combine all spices in a small bowl.

3.     In a medium skillet over medium heat, heat the oil until it begins to shimmer. Add the onions and sauté for a few minutes, until they have softened and just beginning to turn golden. Move the onions to one side of the pan; add the tomato paste in the center of the pan and stir to flatten the tomato paste.  Allow tomato paste to roast about 2 minutes. Add the spice mixture and let toast for a minute.  Stir the onions, tomato paste, and spices together.

4.     Add the chickpeas, dates, and 1 cup of warm water. Cover and simmer the mixture for 15 minutes, stirring occasionally to combine the flavors. Cook until the dates have softened and the chickpeas are tender.  You can add a splash of warm water if the pan gets dry. Serve warm.

      This is a North African recipe that combines naturally sweet dates with savory chickpeas and onions with fragrant spices used to season this delicious dish.  It can be served as a meal from vegetarians, vegans can exclude the butter, and it can be eaten by all as a side dish.  

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Tomato Confit In lemon Zest and Garlic

Making Tomato Confit 

Tomato Confit 

1 pint grape or cherry tomatoes, rinsed and patted dry   

2 tablespoons sugar

2 cloves garlic, finely minced  

Zest of 1 lemon

2 sprigs fresh thyme (or ½ teaspoon chopped fresh oregano)

Sea salt

Freshly ground black pepper

Extra virgin olive oil 

1.     Cut the tomatoes in half. Place them on a parchment paper lined baking sheet. The tomatoes must not overlap and the cut side should be upwards.

2.     In a small bowl, add and mix the sugar, minced garlic, lemon zest, and thyme leaves. Sprinkle this mix evenly on the tomatoes.

3.     Lightly sprinkle salt over each tomato slice, followed by cracked black pepper. Lastly drizzle the tomatoes with a generous amount of good extra virgin olive oil.            

4.     Bake at 225 °F for about 2 hours, or even better at 200 °F for 3 hours (low and slow).

5.     Cool and place in a glass jar with more oil to preserve for a few weeks.

These caramelized tomatoes are absolutely simple to prepare and bake at home.  They are ideal:

·       As a sauce with cooked al dente spaghetti with an extra 2-3 tablespoons of evoo

·       Served as a side dish with grilled fish or seafood

·       Baked as a tomato tarte with a few dollops of goat cheese

·       as finger food for happy hour coupled with olives and capers

·       use a few in soups and stews for flavor

·       on top of pizza

·       to make a tomato pesto 

·       Can you think of other uses?????

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Lentil Soup in Red Wine and Broccoli

Lentil Soup in Red Wine and Broccoli 

10 ounces fresh broccoli florets

2-3 tablespoons extra virgin olive oil, divided

1 teaspoon coriander seeds

1 cup red wine, divided

1 medium sweet onion, minced

1 carrot, minced

1 celery stalk, minced

8 ounces small lentils, rinsed                                                                                                   

2 bay leaves                                                                                                                 

6 ounces tomato sauce    

4-5 cups broccoli water

Sea salt

Freshly ground black pepper

Pinch red pepper flakes                                                 

Pinch ground coriander

Small Brown Lentils

Steam or boil the broccoli florets for 2-3 minutes.  Strain reserving all of the broccoli water and set aside.

In a small skillet, add a few drops of olive oil and coriander seeds on low heat; stir until just fragrant.  Add the broccoli florets; cook on medium-high heat for 2-3 minutes.  Add 1/2 cup of wine and cook to reduce by half.

In a large pan, on medium-low heat, add the 2 tablespoons oil. Add the onion, carrot and celery and cook 8-10 minutes or until soft. Add the lentils; cook 10 minutes. Add ½ cup wine and reduce slightly.  Add the bay leaves, tomato sauce, and some of the broccoli water; Cover and cook 10-15 minutes or until the lentils are tender. Remove the bay leaves and season with salt, pepper, and red pepper flakes as needed.

Serve the soup in bowls with a tablespoon of hot broccoli in the center, a thread of olive oil, and a sprinkle of ground coriander.

 

Broccoli Florets

Lentils are legumes rich in nutrients, which are typically enjoyed as a side dish or a main soup entrée.  These lentils are cooked in sautéed vegetables, flavored with aromatic bay leaves and coriander seeds, and with a rich red wine reduction. In Italy, when lentils are prepared in larger quantity, it symbolizes good fortune and abundance coming throughout the year, especially if they are cooked for New Year’s Eve.

Have fun discovering my Lentils Soup in Red Wine and Broccoli recipe. 

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Vellutata of Potatoes with Spinach Polpettine

     

Vellutata of Potatoes with Spinach Polpettine (Velvety Potato Soup with Spinach Balls)

                           

1 large sweet onion, diced        

2 tablespoons extra virgin olive oil                                                            

1 pound potatoes, peeled and diced                                                         

3 carrots, peeled and diced                                                                        

Pinch sea salt

Freshly ground black pepper          

Pinch red pepper flakes

¼ cup grated Parmesan cheese      

Drizzle thick aged balsamic                                                                             

Spinach Polpettini:

1 pound fresh spinach, roughly chopped

¼ - ½ teaspoon ground nutmeg

2 eggs, lightly beaten

5 ounces grated parmesan

6-8 ounces breadcrumbs

Sea Salt

Freshly ground black pepper          

Diced Potato

For the Vellutata: In a saucepan, sauté the onion in oil until just golden on medium low heat. Add the potatoes and carrots, sauté 2-3 minutes. Add warm water about 2 inches over the potatoes. Cook until it boils; reduce to a simmer and cook about 25-30 minutes or until the potatoes are tender. When the Vellutata is ready, blend with stick blender.  Taste, add the salt, pepper, and red pepper flakes. Taste again.  Cook 5 more minutes, adding a little water if the vellutata is too thick. Stir the grated Parmesan cheese.  

Spinach Polpettini: In a skillet, drizzle a few drops of olive oil, add spinach and nutmeg; cook spinach until it just wilts.  Transfer to a strainer for a few minutes to cool. When cool, press to remove any excess liquid.

Place the spinach in a bowl; add the eggs, parmesan and half of the breadcrumbs. Knead the dough so that it is compact.  If too soft add more breadcrumbs. Form small balls.  Cook the spinach polpettini in a skillet with a few drops of olive oil until just crispy on all sides.

Pour the velvety soup in the dishes, then complete by adding the spinach balls on top, and a drizzle of thick balsamic.

 

Sweet Onion

No cream required!

This potato soup is an easy recipe to prepare and perfect for the cold winter months: a first course for everyone, even for vegetarians.

If using a stick blender, the soup will become very velvety no cream is required.  If the soup is too thick for you, just add a little more liquid.  If it’s too watery, warm without a lid for a few minutes until the liquid reduces. For added flavor, replace the warm water with either vegetable or chicken broth.

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La Ribbolita Tuscan Soup

La Ribbolita Tuscan Soup

Original Recipe registered by Florentine Chapter of Academia Della Cucina

12 ounces dried white beans, soaked overnight

2 bay leaves

6 tablespoons extra virgin olive oil, more for drizzling

2 cloves garlic, minced

1 large onion, diced

2 celery stalks, diced

2 large carrots, diced

Fresh thyme

2 medium potatoes, cubed

12 ounces black cabbage, shredded

12 ounces Savoy cabbage, shredded

10 ounces Swiss chard leaves, shredded

1 tablespoon tomato paste or 2 cups peeled chopped tomatoes

Sea salt

Freshly ground black pepper

12 ounces day old crusty bread cut in cubes

Strain and add the soaked beans in 8 cups of boiling water with the bay leaves: cook until tender. Taste one bean to check if it is soft. Discard bay leaves. Strain and reserve all of the cooking liquid. Puree half of the beans.  Add the puree into the reserved cooking liquid.  Set the whole beans aside. 

In a pot, warm 6 tablespoons of oil, add the garlic, onion; cook until soft. Add the celery, carrot and thyme; cook briefly.

Add the potatoes, black cabbage, Savoy and Swiss chard. Dissolve the tomato paste in a bit of warm water, season with salt and pepper. Stir over medium heat for a couple of minutes.

Pour in the pureed bean broth; cook over low heat about 1 hour.  At the end, stir in the reserved whole beans. Add bread to the soup. Cook for a couple of minutes. Remove from heat.

Set aside to rest overnight.  Reheat the soup and drizzle with fresh olive oil.  Serve hot or lukewarm with a drizzle of oil and fresh grinded pepper. 

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Alba’s Cream-Free Butternut Squash Soup

Butternut Squash Soup 

5 cups vegetable or chicken broth

1 1/2 cups frozen pearl onions

4 cups frozen diced butternut squash

Pinch nutmeg

Pinch cumin

1/2 teaspoon Raz el Hanout spice (optional)

Pinch red pepper flakes

Freshly ground pepper

Drizzle basil olive oil

 

Pearl Onions

In a thick bottom pan, add the broth, onions, and butternut squash on medium high heat.  When it boils, reduce heat to medium-low.  Cook until tender, about 15-20 minutes. Add the spices a minute or two before soup is ready. Reduce heat to low heat; place your smart stick (immersion blender) in the pan and blend until creamy.  Taste for seasoning, adjust if needed.  Place the smart stick again in the soup and blend for a few more minutes even if the soup is already creamy.  It will make it stay creamy.

Serve warm in bowls with a drizzle of basil olive oil.

Butternut Squash

No cream, no butter, no cheese; LOTS of flavor, all from the pantry and freezer to your plate!

Tip: If your soup is too thick, simply add a little more broth.  If the soup is too brothy, let it cook down on higher heat, remembering to stir as it thickens. 

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My Favorite Herbs and Their Complimentary Uses

Fresh Herbs

I am always asked in my cooking classes what my favorite fresh herbs are.  I am also asked how to use them and take care of them.  Hopefully, this small article will help.

These are my favorite herbs to cook with.  I have most of them planted in pots already. I'm waiting for warmer weather to plant my basil and cilantro.  I couldn't make the recipes I do, without these great compliments to my dishes. 

 

Basil

Mint

Oregano

 

Cilantro (softer leaves)

Fresh herbs can transform basic foods into flavorful dishes. They are the seasonings that expand the natural flavors of a dish. Fresh herbs enhance and compliment the taste of a dish without adding calories or fat.

My Favorite Fresh Herbs	Nutritional Information – These herbs are a good source of:
Basil	Vitamin K needed for blood clotting, Iron, calcium, Vitamin A, magnesium, Vitamin C and potassium.
Chives	Thiamin, Niacin, Pantothenic Acid, Phosphorus and Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Potassium, Copper and Manganese
Cilantro	Thiamin and Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Riboflavin, Niacin, Vitamin B6, Folate, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese
Dill	Calcium, Copper, Iron, Folate, Magnesium, Niacin, Phosphorus, Potassium, Riboflavin, Vitamin A, Vitamin B6, Vitamin C, and Zinc
Italian Parsley	Vitamin E (Alpha Tocopherol), Thiamin, Riboflavin, Niacin, Vitamin B6, Pantothenic Acid, Phosphorus and Zinc, and a good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Calcium, Iron, Magnesium, Potassium, Copper and Manganese
Mint	Calcium, Copper, Folate, Iron, Niacin, Magnesium, Manganese, Phosphorus, Potassium, Riboflavin, Vitamin A, Vitamin C, and Zinc
Oregano	Calcium, Copper, Folate, Iron, Magnesium,  Potassium, Vitamin A, Vitamin B6, Vitamin C, Vitamin E, Vitamin K and Folate
Rosemary	Calcium, Copper, Folate, Iron, Magnesium, Manganese, Potassium, Vitamin A, Vitamin B6, and Vitamin C
Sage	Calcium, Copper, Folate, Magnesium, Manganese, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Vitamin E, and Vitamin K
Thyme	Calcium, Copper, Folate, Iron, Phosphorus, Potassium, Riboflavin, Magnesium, Manganese, Vitamin B6, Vitamin A, Vitamin C, and Zinc

 

 

 



Italian Parsley (sturdier leaves)

If I can’t find fresh herbs how much dried herb should I use?

Always remember when you are using fresh herbs instead of dried that 1 tablespoon of fresh herb = 1 teaspoon of dried herbs

 

Thyme

How do I store my fresh herbs?

After purchasing fresh herbs you can put then in a glass vase with water in the refrigerator for up to a week.  Change the water often and wash them as you need for use, or after washing the herbs, wrap them in barely damp paper towel and stuff them in a zip lock bag, they will stay fresh at least 1 week.

Sage

When purchasing fresh herbs, what do I do to ensure its freshness?

A:  Besides not being wilted, make sure the herb is green with no marks on the leaves. Take a small piece of herb and smell it for good aroma.

 

Chives

What’s the best time to add herbs to your dish?

With “Hard” herbs such as rosemary, sage, oregano, and thyme because they are sturdy, add them to dishes in the beginning of cooking. For “Soft” herbs, such as parsley, cilantro, mint, dill, basil, tarragon, and chives because they are delicate and they turn brown easily, add them in the last minute of cooking time, or after taking the dish off the heat.

 

Most dishes require a few sprigs of an herb. What do I do with the rest?
With soft herb leftovers, I often make a pesto type dip, mix it with extra virgin olive oil for bread or use is fresh on top of a mixed green salad. With hard herb leftovers, mix a bunch on the grill or in the oven when cooking fish or meat. You can also dry them for later use.

 

Dill

Can I freeze fresh herbs?

The easiest way to freeze herbs is to blanch them, dip them in ice water, pat them dry and freeze them on a cookie sheet. After they are completely frozen, put them in small freezer bags or you can puree the herbs with a small amount of water and freeze the pulp in ice cube trays. When completely frozen, put them in small freezer bag and label them.

 

Rosemary (Rosmarino)

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