Mama Zuquinis Brodo Recipes

Steps:

• Heat the olive oil in a large pot over medium heat. Add the leeks, carrots, celery and garlic and cook, stirring occasionally, until the leeks wilt, about 5 minutes. Add 2 cups water, the chicken broth, parmesan rind, lemon zest and pork bone. Bring to a simmer and cook until the vegetables are almost tender, about 15 minutes.
• Remove the parmesan rind, lemon zest and pork bone from the pot with a slotted spoon. Bring the broth to a boil over medium heat. Add the tortellini, escarole and diced pork; season with pepper. Cook until the tortellini and escarole are tender, 4 to 5 minutes.

Steps:

• Heat oil in an 8 qt Dutch oven over medium-high heat.
• Toss lobster pieces (including reserved bodies) in flour and shake off excess. Add to pot and cook until shells turn red, turning occasionally (about 6 minutes). Transfer lobster pieces to a plate and set aside.
• Add chile flakes, oregano, and garlic to pot and saute until lightly toasted (3 minutes). Add tomato paste and stir once or twice until lightly caramelized (2 minutes).
• Add cognac and stir slowly until almost evaporated (3 minutes). Add stock, tomatoes, and bay leaf and bring to a boil, stirring occasionally.
• Reduce heat to medium-low. Cook, partially covered, until thickened (30 minutes). While sauce is cooking, remove lobster meat from reserved bodies and chop into bite-sized pieces.
• Return all of the lobster to pot and cook until cooked through (about 10 minutes). Season with salt and pepper. Add pasta; toss with sauce.
• Transfer to a large serving platter; sprinkle with parsley.

Steps:

• Soak mushrooms in enough hot water to cover in medium bowl for 30 minutes. Strain mushrooms from water and set aside. Use mushroom water along with extra hot water to make 4 cups.
• Combine water, wine and bouillon in large measuring cup; set aside.
• Heat oil in large, nonstick skillet over medium-high heat. Add onion, garlic and mushrooms; cook, stirring occasionally, for 4 minutes or until onion is tender. Stir in rice; cook, stirring frequently, for 2 minutes. Stir in pumpkin and thyme.
• Stir in 1 cup broth mixture. Reduce heat to medium; continue adding broth mixture, 1 cup at a time, allowing each addition to be absorbed before adding more broth. Rice should be tender but firm to the bite and mixture should be creamy. This should take 20 to 25 minutes. Stir in cheese and butter until melted. Season with pepper.

Steps:

• Ask butcher for veal rib or thigh bone. Wash well, leave submerged under running water for 30 minutes. Be sure all blood is washed off or it will darken the sauce.
• In medium saucepan, put the well-dried bones, the garlic cloves and half the olive oil. When garlic becomes transparent, remove and discard. Add remaining oil and allow to become hot. Add ground veal. Stir and cook well.
• Add wine. Scrape bottom of pan with wooden spoon to remove any residue; continue cooking over medium-high heat until wine has evaporated, less than 5 minutes. Add crushed tomatoes, stir well.
• Allow sauce to boil vigorously for several minutes. Reduce heat to medium. After 1 hour, add salt and white pepper to taste.
• Remove bones and discard. If the tomatoes have any bitter taste, add some fresh basil but remove it before sauce is served. Cook 1 to 1 1/2 more hours, or until sauce reaches desired consistency, occasionally stirring gently. Serve over 1 cup cooked pasta per serving.

Steps:

• Combine pasta, water and bouillon in large saucepan. Bring to a boil. Cook, stirring frequently, for 8 to 10 minutes or until pasta is tender and broth has reduced to about 1/2 cup; do not drain. Reduce heat to low; add pesto.
• Cook, stirring frequently, until sauce has reduced slightly. Stir in tomatoes, broccoli and beans. Cook, stirring occasionally, until heated through. Sprinkle with cheese before serving. Season with ground black pepper, if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in a bowl. Mix seeds with sausage, garlic, bread crumbs, and Parmesan cheese. Stuff squash with sausage mixture and place in a 9x13 inch baking pan. Pour spaghetti sauce over the top and cover the pan with foil.
• Bake in preheated oven until sausage is browned and cooked through, about 45 minutes. Remove foil and cover with mozzarella cheese. Return to the oven and cook until cheese is melted, about 15 minutes more.

Steps:

• Place the frozen spinach in a saucepan with the salt. Cook until thawed (15 min) over low heat. Drain squeezing out the water from the spinach and then mince until fine.
• In a large bowl, combine the spinach, breadcrumbs, the two cheeses, eggs, the herbs, the nutmeg and black pepper. Mix well and refrigerate overnight.
• When ready to make, form oval dumplings 3 inches long and about 1 inch in diameter. Roll each dumpling in the flour. Do not let them touch each other while they stand.
• Bring the salted water to a boil. Drop the dumplings into the salted water to form one layer. When they have risen to the surface, cook for 4 more minutes.
• Lift out the cooked malfatti, letting them drain well, and place into a well-buttered oven proof dish in a 250 degrees F oven while the other batches cook.
• To serve, toss with butter and serve. Garnish with Parmesan cheese and 1 cup marinara per person.
• NOTE: can be frozen after cooking. To serve, toss frozen malfatti in melted butter and Parmesan cheese, place in a well buttered dish and heat in a 350 degree F oven for 30 minutes.

Steps:

• DOUGH: In a large bowl, whisk together the water, oil, sugar and yeast. Set aside the mixture for 15 minutes to hydrate the yeast.
• Stir in the salt and two-thirds of the flour, 1 spoonful at a time, to achieve a very soft dough.
• Turn out the dough onto a well-floured board and continue kneading in additional flour until a soft, sticky dough is achieved. The dough should be very moist; the more flour added, the heavier the dough and final crust.
• Place the dough in a large, greased bowl and cover loosely with plastic wrap. Set aside the dough until it doubles in volume, about 1 to 11/2 hours. (While the dough is rising, make the tomato and pesto sauces, and assemble the toppings.).
• When the dough has doubled in size, punch it down and turn it out onto a floured board. Halve the dough and roll each half into a ball. Place the balls on the floured board and lightly flour the top of each. Loosely cover each ball with plastic wrap and set aside until almost doubled again.
• SAUCE: In a medium saucepan heated over medium heat, add the oil, garlic and onion. Cook, stirring occasionally, until the onion is translucent, careful not to burn the garlic.
• Stir in the tomatoes, tomato paste, salt and sugar. Cover the pan and gently simmer for 15 minutes, stirring occasionally. Remove from heat and stir in the herbs.
• Pass the sauce through a food mill, or purée using a food processor or blender. This makes 1 scant cup tomato sauce. Cover and refrigerate until needed.
• PESTO:In a large mortar and pestle or using a food processor, grind together the garlic, pine nuts, chile flakes, Parmigiano and olive oil. Add the basil leaves, a few at a time, until they are incorporated and a coarse paste is formed.
• Taste and adjust seasoning as desired with additional Parmigiano, lemon juice, pine nuts or olive oil. Thin as desired with a little olive oil.
• Refrigerate the pesto in a nonreactive container with the surface covered with plastic wrap until needed; the pesto will keep for up to 1 day.
• ASSEMBLY: Place a pizza stone on a rack in the oven, and heat the oven to 450 degrees.
• Roll out each dough ball to a 12- to 14-inch round and place on a floured pizza peel. Divide the sauce between the two rounds, ladling evenly over each round and leaving a 1-inch border around each.
• Sprinkle the mozzarella and feta evenly over the pizzas, and garnish the top of each pie with the tomatoes, olives and artichokes.
• Gently slide the first pizza on the stone. Bake until the crust is puffed and golden-brown, about 8 to 10 minutes (timing will vary depending on the thickness of the pie and heat of the oven).
• Remove the pizza and slide the second into the oven. Cool the pizzas slightly, then spoon the pesto over and slice. Serve immediately.

Steps:

• Place turkey wings and beef bones in a 12-qt saucepan and cover with cold water by 4″; place pan over medium heat and let mixture come to a very slow simmer, skimming off any foam or impurities that rise to the surface in the meantime.
• Add celery, carrots, onions, parsley, bay leaf, and garlic, and return to a slow simmer; cook, occasionally skimming fat and any impurities from the surface, for 6 hours.
• Add 5 cups boiling water, and continue cooking, adding more boiling water as necessary to keep solids submerged, for 6 hours more.
• Remove from heat, pour through a fine strainer into a large container, and discard solids. Let broth cool to room temperature, and then refrigerate until chilled. Once chilled, remove hardened layer of fat from surface of broth, and discard. Can be frozen at this point.
• To serve, reheat broth in a 4-qt saucepan over medium-high heat. Bring broth to a boil, and then add pasta; cook, stirring, until al dente, about 7 minutes. Ladle pasta and broth into serving bowls, and top with freshly grated Parmesan cheese.