Tag: soup

Soup married: the origins and the recipe – Italian Cuisine

Typical dish of the Neapolitan culinary tradition, the married soup is really rich in taste and ingredients. Here's how to cook it

Are you looking for a traditional dish, full of flavors, perfect for colder days, to be prepared for a special occasion? We suggest the Maritata soup, typical of the Neapolitan tradition, of ancient origins and with many typical ingredients of this season, which make it the delicacy to be enjoyed at a large table with many guests, such as the Christmas one.

In our gallery, you will find many curiosity about the origin of this dish, while below the ingredients and the procedure to cook it at home.

The recipe for married soup

Ingredients

Specifying that today's version is a little less fat than the original one, here are the ingredients you need to get to cook the soup: 600 g of pork ribs, 500 g of pork foot, 450 g of rind, 300 g of sausage , 600 g of black cabbage, 600 g of endive, 500 g of chard, 500 g of chicory, 1 stick of celery, 1 carrot, 1 onion, grated Parmesan cheese, extra virgin olive oil to taste.

Method

Start with the sautéed carrot, onion and celery, coarsely chopped. In the meantime, clean the rinds well, cut them into small pieces, together with the sausage, the ribs and the foot (this to be divided in half). Then, add the meat to the pan: first the ribs, then the foot, the rinds, finally the sausage. Let it cook for three hours.

While the meat is cooking, clean the chard, endive, black cabbage and chicory thoroughly, then chop them coarsely. When the meat has finished cooking, strain the broth, put it in the fridge for 15 minutes in a baking dish to cool, covered with plastic wrap.

Meanwhile, clean the cooked bone meat and cut it into smaller pieces. When the broth is cold, remove the fat on the surface and put it back on the fire to boil. Add the vegetables already prepared and cook them for about 30 minutes.

5 minutes from the end of cooking, add the meat, then turn off the stove and let the soup rest for about half an hour with the lid on. It is now ready to serve and, if you wish, you can flavor with a little Parmesan cheese.

English soup with Nutella ®: the recipe – Italian Cuisine

Single portion and suitable for the whole family, our trifle challenges the canons of tradition to find a new form. Without changing the substance

They have never heard of English soup in London, but in Emilia Romagna it is the most typical dessert and together with tortellini and wraps it is part of the identity of a whole reason. The paternity is contended between Ferrara and Florence, where either an English nanny or a cook from the Estense family would have reproduced a trifle with what was found for the hands, that is, cream and biscuits. Both Artusi and modern historians have dealt with it without getting to grips with it yet, a sign that cooking is the result of influences, evolutions, intuitions, and that looking for "the first version" of such ancient stories is really difficult. What matters is the result: you eat it at home and in the restaurant and even if there is no codified "original recipe", everyone would agree in saying that it is a layered spoon cake, made of sponge cake (or ladyfingers, it doesn't matter) , interspersed with custard, chocolate cream, and embellished with a beautiful red color. The credit goes to alchermes, a typical Italian liqueur that colors many typical sweets, but which not everyone likes and always excludes the little ones from the party. That's why our version has one fruit reduction – and obviously layers of creamy Nutella® .

To interpret the trifle we have chosen Catherine and Lorenzo, Belgian and Bolognese by adoption she, Bolognese doc he, perfect interpreters of what tradition means today. Rezdora and the artistic son of a family of sfogline, Lorenzo met his future wife at university and together they made their grandmother's pasta factory evolve into a modern restaurant business with two locations in Bologna and Casalecchio di Reno. the way to pass on the tradition of fresh pasta with a contemporary format, before this knowledge was lost forever and meeting the new generations. With us they did the same thing with the trifle.

They usually eat trifle every Christmas, but their father-in-law prepares it (because Catherine just doesn't like to make it): this time she accepted the challenge and prepared it for us. Will he have beaten the master?

English soup with Nutella ®

For 10 single-portion glasses of 100g

For the sponge cake
2 large eggs
30 g flour
30 g potato starch
60 g sugar
vanilla 1⁄2 pod

For the custard
400g milk
100 g fresh cream
4 yolks
25 g cornstarch
40 g sugar
1 vanilla pod

For the red reduction
100 g of water
80 g raspberries or orange pulp
50 g sugar
150 g Nutella® chopped hazelnuts to taste

Method
In a saucepan, cook 100 g of water, raspberries and sugar until the fruit is well wilted and cooked, filter and cool – set aside a couple of raspberries for the final decoration.
Pour the eggs at room temperature. In a bowl and beat them with whips while pouring the sugar a little at a time. Work for about ten minutes or until the mixture becomes light and fluffy.
Then place a colander in the bowl and pour the flour and potato starch into it. Incorporate the powders into the dough by making gentle movements from the bottom up and making sure that no residues remain on the bottom of the bowl. Pour the dough into a previously greased and floured 18 cm mold or onto a baking sheet with parchment paper, bake in a preheated oven, in static mode at 170 ° for 20/25 min.

For the cream, pour milk and cream into a saucepan, remove the vanilla seeds, keeping them aside from the pod and pour the latter into the saucepan. Warm up, letting it just touch the boil. Meanwhile, pour the vanilla pulp over the egg yolks, add the sugar, beat quickly and then sift the corn starch. Stir and at this point the milk and cream should be hot, then discard the pod and pour a couple of ladles into the egg mixture to dilute it. Then pour into the pan and mix with a whisk while cooking for a few minutes. As soon as the cream thickens you can turn off the flame.

Retrieve the ready and cooled sponge cake, use 70 g of it, cut it with a pasta bowl of the size of the glasses you have available, or alternatively into vertical slices 1 cm thick, trimming so that the pieces can fit into glasses of about 150 ml capacity . Brush the sponge cake on both sides and edges with the raspberry sauce.

Now start composing the trifle alternating the layers with the following sequence from the bottom: sponge cake, Nutella ®, cream, sponge cake, Nutella®, cream and finally sprinkle with chopped hazelnuts. Complete the trifle with the addition of a couple of fresh raspberries.

Credits:
Protagonists: Catherine Vancaenegen and Lorenzo Scandellari
Production house: MIA production
Executive producer: Vanessa Valerio – Luca Caliri Directed by: Alberto Cozzutto
Food stylist: Elisa Lanci

Pumpkin and lentils in a spicy soup – Italian Cuisine

Pumpkin is the protagonist of autumn: let's use it in this soup, combining the beneficial properties of this vegetable with those of lentils (and the unexpected taste of spices)

How can we prepare one seasonal soup if not using the pumpkin? With this recipe, in fact, we are already projecting ourselves towards winter and the Christmas holidays, with lentils protagonists of the table and Christmas baskets (so much so that at a certain point we will no longer know how to cook them …). So here's an idea for an ideal dish to warm us up from the first cold, not to be forgotten for the next few months. Cortilia, a platform for the online purchase of fresh seasonal fruit and vegetables, suggested it to us.

A soup that is good for you

In addition to pumpkin, rich in fiber, mineral salts, vitamins A and C, and with numerous beneficial properties, the main ingredient of this soup are lentils. Legumes in general are a precious source of nutritional richness, because they have a high content proteins, carbohydrates, fiber, B vitamins and mineral salts. There are numerous health benefits: they lower cholesterol levels, reduce the risk of various types of cancer and provide a minimum amount of fat. In short, they nourish fully, winking at the line. There is also a spicy touch given from ginger and cumin which makes the taste of this dish unexpected.

The recipe for the spiced pumpkin and lentil soup

Ingredients for 4 people

250 g of pumpkin
200 g of already boiled lentils
2 carrots
1 leek
4 tablespoons of extra virgin olive oil
a grated ginger
a teaspoon of cumin powder
sunflower seeds to decorate
Salt to taste.
pepper as needed.

Preparation

Cut all the vegetables into coarse pieces. In a pan, heat the oil, toast the spices and add the leek until golden brown. Then add the other vegetables and cover with boiling water. Let it cook for about 30 minutes, until the vegetables are soft. Then blend the mixture obtained, salt and pepper, then put in bowls. Toast the sunflower seeds (or pumpkin seeds) in a pan and use them to decorate your cream. Serve hot with croutons.

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