1/2 lb Dried kidney or lentil beans 1 ea Stalk celery, diced 1 c Uncooked rice, rinsed 1/2 lb Dried chestnuts, shelled 1 sm Onion, chopped 4 T Olive oil Salt/pepper Soak beans and chestnuts overnight, drain. Place in large kettle with 3 quarts of cold water. Add celery and onions. Simmer until beans and chestnuts are soft (about 1 1/2 hours). Add rice, oil, and seasonings. Stir constantly with wooden spoon, until rice is tender (about 20 minutes). If necessary, add more water as it is absorbed by the rice. Serve immediately.
How To make Soup Palermo Style's Videos
Maria makes a Sicilian bucatini pasta with summer squash 'tenerumi' leaves
Who has eaten the summer squash called cucuzza which looks like a baseball bat? Well, the leaves are edible, they are called tenerumi, and in the Palermo area they are served with pasta as a thick soup. It's a great way to use a very vigorous plant, and Maria shares her recipe. Zucchini/courgette leaves are also edible, so you can swap these if you want. Maria's recipe is:
For the tomato sauce: olive oil, 1 kilo best flavoured tomatoes, skinned and pureed, 6 garlic cloves, a generous handful of basil leaves, salt For the pasta: 300g spaghetti, or bucatini no.5, 500g cucuzza or zucchini flesh, 200g tenerumi or similar leaves. Around 2 litres of water and 2 teaspoons of salt
Chinese soup (HONGKONG STYLE)
different types on how to make chinese soup
Pasta Grannies enjoy Sicilian pasta and lobster soup!
Giuseppe and his wife Paolina share their recipe for a couscous style pasta called 'frascatole' which is cooked in an almond and cinnamon flavoured lobster soup. It's a speciality of the Trapani region in Sicily. If you want to taste it for yourself, you will have to travel to the island of Marettimo and visit their restaurant, Il Veliero. To make it at home, if lobster is difficult to come by, try crayfish or large prawns/shrimp instead. In winter, cooks serve frascatole with broccoli instead of the lobster: For the soup: 1 onion, 2 sticks of celery with leaves, one stick of cinnamon, 1 bay leaf, 4 garlic cloves crushed, 1 tablespoon of ground black pepper, 2 teaspoons salt, 1/2 litre of tomato passata, 4 heaped tablespoons of ground almonds, 1.5 litres of water or shellfish stock. 2 lobsters, halved.
Trippa (tripe), A popular street food in Italy ????????
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Michelin Star Pasta in Venice - Gourmet Food in Italy
Visiting Zanze XVI, a Michelin Star Restaurant in Venice. The starter dish is Peruvian inspired, and reminds a bit of Ceviche. The main dish is snail pasta (Paccheri), with earthy flavors which bursts of green colors. It's not exactly a traditional dish, the head chef mentioned that his mother would kill him if he cooked this pasta at home.