Tag: soup

Onion soup: which varieties to use? – Italian Cuisine

The best of all are the red from Tropea and the white from Brunate, without forgetting the Umbrian from Cannara, the Sicilian from Giarratana and the Tuscan from Certaldo.

White, red or gold? When it comes to onions it is never easy to make a decision. The variety there are many, with numerous beneficial properties for our body and suitable for preparing various recipes: give her Gratin onions to flat bread, passing through the Onions Sweet & Sour or those cooked baked. But this vegetable, which is good for the heart, to the bones, purifies us and is even suitable for diabetics, it can also become the main ingredient for another typically winter recipe: onion soup. How is this dish cooked? And which variety onion do you have to choose? Here are all the answers.

A big family

In Italy onion cultivation is one of the most widespread, from north to south. This is confirmed by the large number of varieties existing in our country. There is the Banari Sardinian onion, golden and ideal in the oven, the white of Barletta, excellent fresh or pickled. Then there is the Cavasso red onion, the borettana, the white of Chioggia, there copper of Montoro and the best known of all: the red onion from Tropea, an all-Italian delicacy protected by the brand Igp and by a consortium of producers active for several years.

The best onion soup

However, not all varieties of the large onion family are suitable for the preparation of a soup with a strong and decisive flavor. That of Tropea, for example, is fine both alone, but even better if accompanied with white onion from Brunate which is not very big, has a rounded shape and is definitely suitable for cupcakes and soups, in fact. To prepare a delicious onion soup, you need to chop one coast of celery it's a carrot, to brown with a little oil. Then three are added Tropea onions and three of Brunate, finely cut, and let it all flavor, perhaps adding wine. After it has evaporated, half a liter of broth, adjusts to salt and continue to cook over very low heat for about an hour. In the end, all that remains is to serve with a ground of pepper, a little bit of oil raw, the classics croutons of bread and a nice sprinkling of grated cheese.

Other varieties indicated

Another onion suitable for the preparation of an excellent winter soup is that of Certaldo, grown in Tuscany, round shape and color Violet. Even the white onion of Giarratana, in Sicily, it is another of those varieties that are ideal for soup, thanks to its particular sweet and never pungent taste. The already mentioned onion of Tropea and Brunate, as well as in coupled, they also go great on their own, while the last tip for the best varieties concerns the Umbrian one of Cannara. On the market there are different shades and all perfect for preparing onion soup.

The best pastas and tips for the perfect soup – Italian Cuisine

Spicy and tasty broths, proportions between solid and liquid ingredients and small pasta shapes for large dishes. Minestrina has never tasted so good

A long walk through the city colored by fallen leaves. The stop in a small cafe, the purchase of that book we have heard so much about. Then finally home. Take off your shoes, coat, scarf and hat. And the sudden desire for something warm, light and enveloping while our favorite song plays in the air.
Why not prepare the best soup ever?

The right pasta

Broth and pasta, perhaps a sprinkle of cheese or some finely chopped fresh grass. Why take everything for granted? Always prepare the soup using the same pasta format and the usual broth could turn it into a very boring dish. Here are all the pastas ready to change your mind:

Little stars. Use this format if you love a very soupy result and if you do not wish to enrich with grated or spreadable cheese. It offers clear spoonfuls and is a choice that even children like.

Filini. If you like to feel a little texture, this format is perfect for your recipe. Abundant in proportions, so as to achieve a more “dense” result, paying the right attention not to overcook the pasta.

Rings. This great classic is perfect to accompany vegetable and fish broths. A grind of pepper before serving and… you won't be able to do without it.

Coral. This pasta shape is very small and lends itself to uses similar to those of stars. Be careful not to overcook them or they will fall apart in the broth.

Medolline or pins. This format is perfect for light broths such as chicken and vegetable broths and can be enriched with cheese and small cheeses. The consistency reminiscent of rice grains "holds" even heavier ingredients without sticking to the bottom of the dish.

The importance of the broth

Minestrina is a simple dish, the success of which has a lot to do with the ingredients used. And now that you've chosen the right paste, it's time to focus on the base. The most popular broth is generally the classic meat (in the gallery below)

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But there are many vegetable and fish-based variations of fish that could give a new character to our soups.
To give the recipe an extra twist, then, we can focus on spices. Cinnamon, cloves, pepper, turmeric, cumin, lemongrass and coriander are just some of the unusual ingredients to try.
In the gallery below, 4 unmissable preparations.

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Pay attention to the proportions

It's easy to say pasta and broth. How much? Finding the right balance is a matter of experience, but there are general rules to start with. Like the one that suggests cooking 40 grams of pasta for 250 grams of broth, increasing the dose of liquid if you choose egg pasta.

Tomato soup: recipe and variations – Italian Cuisine

In addition to the traditional recipe, there are many ways to make this dish even better. For example by adding turmeric, carrots or even pesto

Long live the Pasta with tomato. But also the soup based on this vegetable, with Italy as the leading exporter of pulps and peeled tomatoes in the world, it defends itself well. Indeed, very well. But how do you prepare the tomato soup? And what are the ingredients with which to vary the traditional recipe? Here are all the answers.

How to prepare the classic version

To prepare the tomato soup in your own home kitchen, the first thing to do is to finely chop one Red onion and let it dry in a saucepan together with one clove of garlic and a little extra virgin olive oil. Meanwhile, cut them in half i tomatoes reds (about 400 grams for two people) and, once the garlic has been removed, they are added to the sauce. Pour half a liter of water, rule of salt and mixes well. While the tomatoes are tenderizing in the casserole, halfway through cooking, add a glass of passed. Continue to stir gently for a few more minutes and then all that remains is to serve the tomato soup, perhaps with a leaf of basil on the plate and some croutons.

Tomato and turmeric soup

To the tomato, a food rich in water, vitamins, minerals and low in calories, can be combined with turmeric, a spice with notes property antioxidants is anti-inflammatory. Two teaspoons are enough, to be added to the pot when the halved tomatoes are poured, to obtain an even tastier and more fragrant soup.

Tomato and turmeric soup with pesto

It may seem like a risky combination, but it's not. Because even the pesto it is an excellent ingredient to add to tomato soup. At the end of the traditional preparation, just let the soup cool for a few moments and then add a spoonful of pesto and, if desired, also of sour cream. Sprinkle a little oregano on top and then serve, of course, together with the inevitable croutons of bread.

Tomato and carrot soup

Here is another tip for making an original tomato soup. The first step is to cut the tomatoes into quarters and cook them in the oven for about 20 minutes at 180 degrees together with four carrots and a half Red onion. Meanwhile, one and a half liters of vegetable broth. When cooking in the oven is complete, blend everything with a mixer and here's a soup dense and homogeneous. To give the dish a touch of fantasy is taste in addition, you can serve this tomato and carrot soup with a spoonful of fresh spreadable cheese in the center. The contrast between the ingredients will be delicious.