Italian Potato Soup Minestra Di Patate Recipes

Steps:

• Bring water, stock cubes, parsley, onion, celery, carrots & potaoes to the boil in a large saucepan.
• Cover & simmer for 30 mins, add spaghetti sauce & corn.
• Stir well & bring back to the boil, cover & simmer for a further 15 minutes.
• Serve with hot cheesy bread.

Steps:

• Preheat the oven to 400 degrees F. Boil the potatoes until fork tender and let cool. Heat up half the olive oil in a saucepan. Add the diced pancetta and chopped onions. Cook until the onions are golden in color and the pancetta is crisp. In a mixing bowl, mash the potatoes. Add an egg, the cooked onions and pancetta, the grated Parmigiano cheese, Parmigiano chunks and salt, and black pepper, to taste. Mix well until all the ingredients are evenly distributed. Grease a baking dish with the remaining olive oil and add half the bread crumbs to the base of the dish and set aside. Transfer the potato mixture to the baking dish and spread the mixture evenly over the pan, packing the mixture so it serves as a solid bed. Add the remaining breadcrumbs on top. Bake for 20 minutes or until the breadcrumbs are golden brown.

Steps:

• Heat up extra-virgin olive oil in a deep saucepan. Add the prosciutto or salami and cook until crisp. To make the 'soffritto', add the onion, celery, carrot, chile pepper, salt, and black pepper. Saute until the onion becomes soft, and then add the potatoes. Stir to prevent the potatoes from sticking to the pan. Add the water and tomato puree.
• Add the spaghetti to the pot. Mix together well and add the Pecorino cheese. Add water, a little at a time periodically and cook for a few minutes until the soup is creamy and thickened.
• Drizzle with olive oil and sprinkle with Parmigiano cheese. Allow the soup to cool and thicken. Serve the soup at room temperature.

Steps:

• In a deep, large, heavy pot over moderate heat, saute garlic and pancetta in extra-virgin olive oil for 3 minutes. Add onions and cook 1 or 2 minutes longer.
• Add the greens and wilt them down to fit them all in the pot. Add beans, broth, and nutmeg, salt and pepper. Cook over moderate to medium-high heat for 12 minutes, or until greens are no longer bitter. Serve with shaved cheese, bread, and good red wine.

Steps:

• Steam or boil whole unpeeled potatoes until not quite tender. When cool enough for handling, slice potatoes on a mandolin (or on the bladed side of a box grater), no more than 1/8 inch thick, preferably thinner.
• Chop bacon into matchsticks or cubes.
• Slice the onions and saute' with bacon and olive oil in a large non-stick frying pan.
• Add the potatoes when the onions and bacon are about half cooked. Blend ingredients with 1 tbsp salt, being careful not to break up the potato slices too much.
• Whisk the eggs with the parmigiano and pour over the potato and onion mixture.
• Cover and cook over very low flame for 15 minutes (or until deep golden on the bottom).
• Here's the only tricky part:.
• Uncover and turn off flame. Place a plate or platter upside-down over the pan, keeping one hand firmly on the bottom of the plate, and the other on the pan handle, as close to the pan as you can - you need a strong grip.
• Now, flip the plate and pan in a single, decisive motion so that the plate is now on the bottom.
• You should now have the golden brown bottom of the sformato on top, and the uncooked top on the bottom.
• Remove the pan and replace on stove.
• Slide the 'sformato', now a more or less cohesive unit, back into the pan so that the uncooked side is now in contact with the pan. Sprinkle browned side with black pepper.
• Cover and cook for 15 more minutes.
• Slide the finished 'sformato' onto a clean platter.
• Let cool for at least 30 minutes (the longer the better), slice into wedges and serve as a side dish or as a main course.
• Tips: Best at room temperature, and it tastes better the next day!

Steps:

• Trim and clean the escarole.
• Stack the leaves and cut them crosswise into 1 inch strips.
• You should have about 4 cups.
• In a large pot, combine the escarole, broth and carrots.
• Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
• Meanwhile, mix together the meatball ingredients.
• Shape the mixture into tiny balls, less than 1 inch in diameter.
• When the escarole is cooked, stir in the pasta and return the soup to the simmer.
• Drop the meatballs into the soup.
• Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes.
• Taste for seasoning.
• Serve hot with more grated Parmesan.

Steps:

• Boil the potatoes with the skin in salted water.
• When they are cooked, let them cool, then peel them and smash them.
• Mix the smashed potatoes with the flour and the salt and continue to work the dough with hands.
• Spread some gf flour on a surface; take a piece of dough and make a ball out of it.
• Then give it the shape of a snake by rolling it on the surface.
• When the"snake" is ready (about 1 centimeter in diameter), cut it into many pieces about 3 centimeters long each.
• Do the same with the rest of the dough.
• The gnocchi cook very fast; 1 or 2 minutes in boiling salted water.
• They are ready when they float on the surface of the water.
• Take them out immediately and serve them with tomato sauce and parmesan.
• Note: You can make a lot of gnocchi and freeze them.
• You can also cook them in water while they are frozen, just remember to separate them from each other before you throw them into the water.

Steps:

• Peel boiled potatoes while they are still warm and cut into large, bite-sized cubes.
• Toss together with remaining ingredients.
• Refrigerate for at least one hour.