ZUPPA DI CIPOLLA AL VINO ROSSO
Make and share this ZUPPa DI CIPOLLa AL VINO ROSSO recipe from Food.com.
Provided by Kelton.A
Categories Low Cholesterol
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel the onions and cut them in thin rings.
- Then place them in a pan with 50g of butter and 3-4 tablespoons of olive oil.
- Simmer over low heat for 10 minutes, then add a teaspoon of sugar and proceed with cooking over medium heat until the onions to sweat without browning; be very careful not to make them darken at any point.
- When they begin to become slightly blondes, sprinkle with flour, you do fall from a sieve (strainer), then mix well for a few minutes.
- Now add the broth (or, to make the rich soup you can sprinkle with half a glass of white wine or brandy); simmer for 30 minutes over medium heat, adding broth as needed.
- When the soup is cooked, season with salt and pepper and pour in four bakery boxes; sliced bread (if you really want to be faithful to the recipe, pick up a baguette) and abbrustolitelo.
- Arrange the slices of bread on the surface of the soup and cover with plenty of grated Gruyere or Swiss cheese (or similar cheese). then Place the containers 4 in a preheated oven at 250 ° C (or in the salamander) for the time necessary so that it forms a golden crust on the surface of the soup (few minutes).
Nutrition Facts : Calories 9282.1, Fat 88.7, SaturatedFat 28.5, Cholesterol 54.2, Sodium 17171.4, Carbohydrate 1750.9, Fiber 76.1, Sugar 85.1, Protein 373.4
CHORIZO AL VINO (CHORIZO IN RED WINE)
Make and share this Chorizo Al Vino (Chorizo in Red Wine) recipe from Food.com.
Provided by januarybride
Categories Pork
Time 13m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat half the olive oil in a large, nonstick skillet until very hot.
- Cut the chorizo inot 1/2 inch rounds.
- Add half the chorizo and fry on both sides for 1 minute each. Remove with a slotted spoon and keep hot.
- Add the remaining oil and remaining chorizo and cook as stated above.
- Add the wine and thyme to the pan and swirl to dissolve the sediment. NOTE: if using kielbasa, add 2 t of paprika to the pan as well. Cook gently to thicken and reduce the sauce.
- Pour the sauce over the hot chorizo, sprinkle with pepper and serve with chunks of torn bread for dipping.
ZUPPA DI CIPOLLA AL VINO ROSSO
Make and share this Zuppa Di Cipolla Al Vino Rosso recipe from Food.com.
Provided by Kelton.A
Categories European
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. Peel the onions and cut them in thin rings.
- Swap to Italian1. Peel the onions and cut them in thin rings.
- Then 2. Place them in a pan with 50g of butter and 3-4 tablespoons of olive oil.
- 3. Cook over low heat for 10 minutes, then add a teaspoon of sugar and proceed with cooking over medium heat until the onions to sweat without browning; be very careful not to make them darken at any point.
- 4. When they start to become slightly blondes, sprinkle with flour, you do fall from a sieve (strainer), then mix well for a few minutes.
- 5. Now add the broth (or, to make the rich soup you can sprinkle with half a glass of white wine or brandy); simmer for 30 minutes over medium heat, adding broth as needed.
- 6. When the soup is cooked, season with salt and pepper and pour in four bakery boxes; sliced bread (if you really want to be faithful to the recipe, pick up a baguette) and abbrustolitelo.
- 7. Arrange the slices of bread on the surface of the soup and cover with plenty of grated Gruyere or Swiss cheese (or similar cheese). then Place the containers 4 in a preheated oven at 250 ° C (or in the salamander) for the time necessary so that it forms a golden crust on the surface of the soup (few minutes).
- 8. Serve the onion soup au gratin hot.
Nutrition Facts : Calories 9282.1, Fat 88.7, SaturatedFat 28.5, Cholesterol 54.2, Sodium 17171.4, Carbohydrate 1750.9, Fiber 76.1, Sugar 85.1, Protein 373.4
SPAGHETTI AL VINO ROSSO
I love this recipe because it is simple and easy to prepare and always strikes a 5 stars. I got this recipe from my friend and great host Annalisa. Tip: always keep a cup of cooking water aside, you can add it when heating the pasta to prevent it from drying out. Tip: wines suitable for this recipe: Merlot, Barbera, Brunello, Chianti or Barbaresco. Tip: Take a portion of linguine with a large fork and roll them up against a ladle to make a nest. Place the pecorino shavings on top. Wines suggested by Giovanni Miriano, lawyer by chance... wine taster by vocation! - Alto Adige, St. Magdalener Huck Am Bach - Cantina produttori di Bolzano: any year is fine, this is a light red made with schiava and lagrein grapes. It is a perfumed and fruity easy-drinking wine (€12,00). - Foradori 2009 Teroldego. A red wine with a hint of ripe fruits of the forest: blackberry, blueberry and blackcurrant. 2009 is the best year ever (€ 14/17).
Provided by italianhomemaid
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash the leek and slice it thinly and place it in a pan with the butter.
- Sauté with the lid on (add a little water if necessary) until soft.
- Add wine, nutmeg, sugar and salt.
- Let it boil gently, until it thickens.
- Homogenize the sauce with an immersion blender.
- Cook the pasta al dente.
- Drain the pasta and put it in the pan with the 'drunken sauce'.
- Sprinkle with grated pecorino and heat.
Nutrition Facts : Calories 625.8, Fat 11.2, SaturatedFat 6.3, Cholesterol 29.1, Sodium 218.7, Carbohydrate 92.3, Fiber 4, Sugar 5.7, Protein 19.3
PASTA PESTO ROSSO
This is a very tomatoy Italian pasta dish with lots and lots of flavour! I got it out of a diet book published by one of Germany's most renowned women's magazine. So apart from tasting spectacular its also pretty healthy and good for you. :)
Provided by Lalaloula
Categories Pasta Shells
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Cut dried tomatoes into short strips (note: this takes time).
- Dice bell pepper and cut zucchini into slices.
- In a saucepan heat oil. Sautee crushed garlic, sun-dried tomatoes and rosemary in it until fragrant. Add water, tomato paste and salt and pepper. Simmer for 5-8 minutes until sauce looks nice to you.
- Meanwhile in a big pot of boiling water cook pasta shells for 4 minutes. Then add bell pepper, zucchini and broccoli. Cook for another 4-6 minutes until veggies are tender.
- Drain pasta and veggies.
- Toss with the sauce and add cherry tomatoes to serve. If you like sprinkle with freshly grated parmesan cheese.
ZUPPA DE CLAMS (OR MUSSELS)
This is a delicious Italian first course soup, as good with mussels as it is with clams. The servings are large, so adjust accordingly if desired. Time does not include preparing the clams. This is pretty much the soup I would get when I'd order it in New York family Italian restaurants. You can add a bit of clam broth if you like, but steaming the claims in the broth as is gives it a nice flavor. And in this version, the tomatoes, not paste, would be used.
Provided by Charmed
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash and dry the clams and soak them in a large bowl in cold, salted water for about 30 minutes.
- Any remaining sand should fall to the bottom of the bowl.
- Drain the clams and rinse them well in a colander under running water.
- Crush one clove of garlic, and slice the remaining cloves very thin.
- In a large, heavy pan, sauté the crushed garlic until it begins to brown, then remove from the pan and discard.
- Add the remaining sliced garlic and the parsley.
- Cook over very low heat for 2 to 3 minutes, then add the tomatoes and enough liquid to just make a slightly soupy dish.
- You don't want too much liquid in this, but judge the amount to your taste.
- Season with the salt and pepper, then raise the heat to medium and cook for 15 minutes.
- (Add more liquid if necessary).
- Add the clams, lower the heat again, cover pan, and let steam for about 10 minutes, or until the shells have opened and the clams are ready.
- Discard any unopened clams.
- Sprinkle with more freshly ground pepper and the basil, if desired.
- (You can substitute a teaspoon of dried if you wish).
- Serve in shallow bowls with slices of bread for dunking.
More about "zuppa di cipolla al vino rosso recipes"
ZUPPA TOSCANA RECIPE (OLIVE GARDEN COPYCAT)
From natashaskitchen.com
Category SoupCalories 458 per serving
- In a large pot or dutch oven (5.5 qt), over medium-high heat, add chopped bacon and sauté until browned (5-7 mins). Remove to a paper-towel lined plate and spoon out excess oil, leaving about 1 Tbsp oil in the pot.
- Add Italian sausage, breaking it up with your spatula and sauté until cooked through (5 min). Remove to paper towel lined plate.
- Finely dice onion and add to the pot. Saute 5 min or until soft and golden then add minced garlic and saute 1 min.
- Add 4 cups broth and 6 cups water, and bring to boil. Add sliced potatoes and cook 13-14 min or until easily pierced with a fork.
ZUPPA DI CIPOLLE (ONION SOUP) | RECOOKED DAVIDE …
From youtube.com
Author Telmoitutelly _Views 1.5K
ZUPPA DI LENTICCHIE AL VINO ROSSO | AL.TA CUCINA
From altacucina.co
ZUPPA DI CIPOLLE - COOKIDOO® – THE OFFICIAL THERMOMIX® RECIPE …
From cookidoo.thermomix.com
HOME COOKING: ZUPPA DI COZZE, A QUICK AND EASY NEAPOLITAN CLASSIC
From lacucinaitaliana.com
ZUPPA DI CIPOLLE E VINO RECIPE CHEESE RECIPES FROM THE COOK'S WIKI
From cookipedia.co.uk
ZUPPA DI CIPOLLE: RICETTA ORIGINALE FRANCESE (PASSO PASSO)
From ilcuoreinpentola.it
VINO PER ZUPPA DI CIPOLLE: CHE VINO ABBINARE ALLA ZUPPA DI CIPOLLE
From tannico.it
RICETTA SALVA SPESA: LA ZUPPA DI CIPOLLE AL VINO ROSSO
From primochef.it
ZUPPA DI CIPOLLA AL VINO ROSSO RECIPES
From tfrecipes.com
ZUPPA DI CIPOLLE AL VINO ROSSO CON CROSTINI AL FORMAGGIO
From fiordizucca.blogspot.com
QUALE VINO ABBINARE ALLA ZUPPA DI CIPOLLE - CANTINE DI DOLIANOVA
From cantinedidolianova.it
ZUPPA DI CIPOLLA AL VINO ROSSO | RESTAURANT FOOD RECIPE
From restaurantfoodrecepi.blogspot.com
ZUPPA DI CIPOLLA AL VINO ROSSO RECIPE ~ MENUIVA.COM
From menuiva.com
ZUPPA DI CIPOLLE: RICETTA ORIGINALE E TRUCCHI PASSO PASSO PER FARLA ...
From tavolartegusto.it
ZUPPA DI CIPOLLE RICETTA SOUPE à L’OIGNON FRANCESE
From blog.giallozafferano.it
RICETTA ZUPPA DI CIPOLLE
From cucchiaio.it
#60-minutes-or-less #time-to-make #cuisine #preparation #healthy #european #low-fat #italian #dietary #low-cholesterol #low-saturated-fat #low-in-something
You'll also love