Subscribe via RSS

Portuguese Caldo Verde ? Soup with Potatoes, Kale, and Chorizo

Portuguese Caldo Verde – Soup with Potatoes, Kale, and Chorizo

by Pam on November 6, 2013

I was recently sent a wonderful cookbook called The Soupmaker’s Kitchen[1] that is filled with delicious looking soups made from scratch. Every recipe has step by step photos that make them super easy to follow and make. I decided to make this soup because it looked comforting and delicious – perfect for the cold rainy day we were having. I adapted the recipe a bit to make it healthier by using a vegetarian substitute for the chorizo. I also used store bought broth because I didn’t have any homemade in the freezer. This soup turned out delicious! It was quite spicy so I didn’t serve it to my kids but they tasted it anyways and both said it was really good. I loved the chunks of potato and the texture of the kale in this healthy, flavorful, and delicious soup. My husband and I both really loved it and the leftovers were even better the next day. I look forward to making more soup recipes from this great cookbook!

Heat olive oil in a large Dutch oven over medium heat. Add the chorizo, removed from casing and cook, making sure to crumble the sausage. Side Note: If you use a vegetarian substitute, remove it from the casing and chop into small pieces. Add the onion and cook, stirring often, until the onion is tender and the sausage is cooked. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the chicken broth, potato chunks, and season with sea salt and freshly cracked pepper, to taste.Simmer for 20 minutes then add the kale. Simmer for another 10-15 minutes then taste and re-season if needed. Ladle into bowls and serve with crusty bread. Enjoy. 



Print[2]

Save[3]



Portuguese Caldo Verde – Soup with Potatoes, Kale, and Chorizo




Yield: 8

Prep Time: 5 min.

Cook Time: 35-40 min.



Ingredients:

1 tbsp olive oil
2 links of vegetarian chorizo, removed from casing & chopped (or 1 link of chorizo removed from casing)
1 small onion, diced
3 cloves of garlic, minced
8 cups of chicken broth
6 small Yukon gold potatoes, diced with skin on
2 cups of kale, chopped
Sea salt and freshly cracked pepper, to taste

Directions:

Heat olive oil in a large Dutch oven over medium heat. Add the chorizo, removed from casing and cook, making sure to crumble the sausage. Side Note: If you use a vegetarian substitute, remove it from the casing and chop into small pieces. Add the onion and cook, stirring often, until the onion is tender and the sausage is cooked. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the chicken broth, potato chunks, and season with sea salt and freshly cracked pepper, to taste. Simmer for 20 minutes then add the kale. Simmer for another 10-15 minutes then taste and re-season if needed. Ladle into bowls and serve with crusty bread. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Aliza Green – The Soupmaker’s Kitchen

References

  1. ^ The Soupmaker’s Kitchen (www.alizagreen.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Christmas markets: what to taste in Alto Adige – Südtirol – Italian Cuisine


There is an appointment for Christmas and Christmas lovers gastronomic delicacies of the Feasts that every year renews its magic: it's the appointment with i Christmas markets. And what territory in the imagination of all allows you to immerse yourself in the scents and flavors of this enchanted period of the year more thanAlto Adige / Südtirol? Of course, nobody! Especially since these beautiful mountains, Advent lasts longer than the classic 23 days.

Stroll through the streets and squares of Bolzano, Merano, Bressanone, Sterzing is Brunico as well as San Candido, Castelrotto, Ortisei also in 2018 it will be a joy for the eyes and for the palate. THE Original Markets Alto Adige / Südtirol in fact they represent an unmissable appointment to immerse themselves in the South Tyrolean tradition and taste the typical local products.

Let's see the 2018 calendar for the 5 main cities and … what to taste!

BOLZANO – A Bolzano from the November 23rd to January 6th the streets of the historic center, Piazza Walther and Parco della Stazione will offer unique emotions on the palate. There will be plenty of South Tyrolean cuisine and regional products that you can taste in the many food stands of the market. Not just the classic strudel, the zelten (the typical Christmas dessert based on dried fruit) and the mulled wine hot! The Almhitt stand will propose delicious and wholesome sandwiches with melted malga cheese and at the corner of the witches, you will find the inevitable würstel and lo speck much loved by young and old.

MERANO – A Merano, the Christmas markets 2018 will be inaugurated already the November 22nd with the "Pavarotti Young Voices" event at the Kurhaus. They will last then until 6 January and foodies and food lovers can not really miss them. Among the design houses of the famous promenade you will be able to appreciate delicacies worthy of the cuisine of the great chefs. Some examples? At the Uli70 stand it will be possible to taste the deer with juniper sauce and blueberries accompanied by organic polenta is red cabbage with apple. While Peter and Markus 69 will propose a cream of organic cheese from Val Passiria to spread on black bread Crisp.

BRESSANONE – Also at the Christmas market of Bressanone, Ever since November 23rd to January 6th in piazza del Duomo, there will be no gastronomic stands. On show the specialties of the Isarco Valley, among which I am absolutely to be tasted Christmas sweets and i breads of the Profanter bakery (Profanter's Backstube). Between a delight and the other do not miss the night city tour and the NATALIE Light Musical Show, a show of lights and music that will be held in the enchanting Hofburg courtyard every day, except at Christmas and on Christmas Eve.

BRUNICO – Framed by the wonderful panorama of the snow-covered Plan de Corones, Brunico from the November 23rd to January 6th will give shape to its true Christmas path between its alleyways. In the stalls full of lights, decorations and gifts, you will not have to miss out on the very tasty goulash soup served as tradition in the loaves (you can taste them at the Maggie stand) or the typical sweets like it Strauben (a sort of spiral-shaped Tyrolean pancake) to taste with marmalade (from Großmutters Küche). In the gastronomic counters of the picturesque district of the Oberstadt you can also find local specialties veg.

VIPITENO – A SterzingIn addition to the traditional market and the exhibition of cribs that will last until the Epiphany, a unique opportunity is planned to satisfy the greediest tourists! Between the'8 and the December 10th on the occasion of the weekend of the Immaculate Conception, a small but well-stocked market will be set up at the mountain station of Monte Cavallo's free time. typical local products. Here you can taste bread and sausages, barley soup, polenta with mushrooms is dumplings at will.

Share


.

Strascinato di mare: with Restaurants against the Hunger, there is even more taste – Italian Cuisine


"The really good food does not end here": so We groaned Announces with pride on its Facebook page the adhesion to International campaign Restaurants against hunger. It does not end here the food, it also arrives there, where usually there is not: for every solidarity dish tasted in the restaurant, 2 euros go to Action against hunger, non-profit association leader in the actions of help to children who suffer from hunger in the world.

The restaurant with a strong Neapolitan identity, new on the market, which announces to serve "the best Neapolitan pizza in Milan ", has a cuisine that serves Italian classics and specialties of the capital of Campania. A restaurant against hunger has dedicated three proposals, an appetizer, a first and a second.

As for the appetizer, the dish of the same name at the restaurant is one classic fry – drops of potatoes, rice supplì, zeppoline of Neapolitan-grown pasta with algae – and some peculiarities, like the crunchy polenta croquettes with a soft stuffing of cod.

The first course is lo Strascinato di Mare – a format of fresh pasta, the 'strascinati', typical of the South, a sort of bigger and more open orecchietta, which is now easily found in many parts of Italy, in supermarkets or in large food distribution.

A first course of easy realization and genuine goodness. The instructions are simple, here recipe: put oil, garlic and basil in a pan, then add the tomatoes and the squid cut and blend with wine. Meanwhile cook the fresh pasta, drain a minute before and add to the sauce for a minute on the stove. Season with a pinch of black pepper, serve and serve: enjoy your meal!

The second chosen by We guagliò for Restaurants against hunger is a mixed fried shrimp, calamari and cod. There are no campaign stamps on the standard menu: "We also work with a menu-board that changes every week. Inside we put the Restaurant brochure against hunger, an initiative that we like – says the owner, Domenico Todisco – When we are at the tables and choose one of those dishes, we say: 'Having chosen this dish, you have donated 2 euros for hunger in the world, and we make them notice the brochure. And then when they come to pay at the cash desk, we ask if they wish to donate … Maybe the bill is 13 euros: 'Let's make 15?' And we tell him why. And the coin ends up in the piggy bank style bottle re-issued from the brochure we put there next to us ".

The Restaurant campaign against hunger will continue until December 31st. I'm hundreds of restaurants who join you in our country: discover the one closest to your home!

Carra Traverso Saibante
October 2018

DISCOVER SALE & PEPE COOKING COURSES