How To make Misestrone Casalinga
1 C White Beans
dried
10 C Water :
or veggie broth
1 Onion coarsely chopped
2 Garlic Cloves :
minced
2 Leeks sliced
2 Carrots :
sliced
2 Stalks Celery sliced
2 Lg Potatoes :
peel, chunk
1/2 lb Mushrooms thickly sliced
2 Zucchini :
cun in half length-
wise, thick sliced 1 C Green Beans :
1" pcs
15 oz Stewed Tomatoes Italian style
1 tbsp Parsley
1 tsp Dried Basil
1/2 tsp Dried Rosemary
1/4 tsp Dried Sage
1 C Cabbage :
shredded
1/2 C Frozen Peas
1/2 C Orzo or other sm pasta
Pepper :
to taste
Soak beans covered in water, overnight. Drain. Place beans and water or broth in lg soup pot with onion and garlic. Bring to boil, cover and cook over low heat for 1 hr. Add leeks, carrots, celery, potatoes, mushrooms, zucchini, green beans, tomatoes, and seasonings. Continue to cook for another hr. Add cabbage and peas. Cook 20 min. Add pasta and cook another 10 min. Sprinkle with freshly ground pepper before serving.
HINT: This soup is even better when it is reheated. It also freezes well. The veggies may be varied to suit your own tastes or to use what you have available.
Entered into MasterCook II by Reggie Dwork reggie@reggie.com
How To make Misestrone Casalinga's Videos
The Most Delicious Vegetable Broth Recipe - Foodie Sisters in Italy
A good vegetable broth recipe provides the backbone of many delicious Italian dishes. You can use it as the stock base of risotto or stew, as a soup, or it can be boiled up with pastina or tortellini served with a generous topping of parmigiano. Watch the Foodie Sisters in Italy, Benedetta and Valeria, prepare their favorite 'brodo vegetale' that uses a very flavorful and unexpected ingredient.
The Vegetable broth recipe here:
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SPAGHETTI AGLIO, OLIO E PEPERONCINO | Ricetta casalinga facile
Benvenuti su COOKCAST! Oggi voglio preparare con voi uno “spaghetto” che è buono a mezzanotte, a mezzogiorno e in ogni situazione. Pochi ingredienti bastano per creare qualcosa di delizioso e la pasta aglio, olio e peperoncino ne è la dimostrazione. Originaria della tradizione culinaria napoletana questa ricetta è molto popolare in tutta Italia e molto amata a tutte le età. Buono da gustare a tutte le ore e in tutte le situazioni. Basta seguire alcune regole e i pochi ingredienti di questo piatto vi daranno tanta soddisfazione.
Essendo un piatto molto popolare e una ricetta antica se ne trovano diverse versioni. Oggi condividiamo con voi la nostra versione degli spaghetti aglio, olio e peperoncino.
Ricetta per 2
•250g spaghetti alta qualità (“il segreto per una buona piatto di pasta è la pasta” diceva una famosa pubblicità italiana)
•5 spicchi di aglio
•60g olio evo
1 peperoncino piccante
1 mazzetto di prezzemolo fresco
1 cucchiaio di sale marino
• mettere l’olio in una pentola con aglio e rametti di prezzemolo. Accendere la fiamma a fuoco medio alto (attenzione a non bruciare l’aglio)
• Aggiungere il peperoncino e abbassare la fiamma
• Aggiungere il sale in abbondante acqua salata in una pentola e versare gli spaghetti.
• Aggiungere al “sughetto” due mestoli d’acqua “magica” di cottura della pasta. Ora rimuovere aglio e rametti di prezzemolo.
• Scolare la pasta bene al dente (conservate un mestolo di acqua di cottura potrebbe servire) e passare nel sugo. Amalgamare il tutto molto bene. Aggiungere il prezzemolo tritato e servire con foglierete di prezzemolo intero. Buon appetito amanti del buon cibo.
SPAGHETTI WITH GARLIC, OIL AND HOT PEPPERS
Welcome to COOKCAST! Today I want to prepare with you a spaghetto plate that is good at midnight, at noon and in any situation. Few ingredients are enough to create something delicious and pasta with garlic, oil and chilli pepper is proof of this. Originally from the Neapolitan culinary tradition, this recipe is very popular throughout Italy and much loved by all ages. Good to be enjoyed at all hours and in all situations. Just follow a few rules and the few ingredients of this dish will give you so much satisfaction.
Being a very popular dish and an ancient recipe, there are different versions of it. Today we share with you our version of spaghetti with garlic, oil and chilli pepper.
Recipe for 2
• 250g high quality spaghetti (the secret to a good pasta dish is pasta said a famous Italian advertisement)
• 5 cloves of garlic
• 60g extra virgin olive oil
• 1 spicy pepper
• 1 bunch of fresh parsley
• 1 tablespoon of sea salt
* put the oil in a pan with the garlic and sprigs of parsley. Turn the heat up to medium-high (be careful not to burn the garlic)
* Add the spicy pepper and lower the heat
* Add the salt in plenty of salted water in a pot and pour the spaghetti.
* Add two ladles of magic pasta cooking water to the sauce. Now remove the garlic and parsley sprigs.
* Drain the pasta “al dente” (keep a ladle of cooking water that could be useful) and pass in the sauce. Mix everything very well. Add the chopped parsley and serve with whole parsley leaves. Buon appetito food lovers
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SIncerely, Cookcast team
Italian Minestra
Cooking with mum today, a old Italian recipe from Calabria. Minestra is a silverbeet side dish that can accompany any meat dish. Enjoy
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How to Make Vegetarian Minestrone Soup Recipe | Hilah Cooking
A delicious minestrone soup recipe, perfect for a quick and budget-friendly meal! Minestrone soup has tortellini and vegetables, great for cool weather. Minestrone recipe
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