Minestrone Soup

Meat Broth

Ingredients

Salt to taste

1 carrot, peeled

1 medium onion, peeled

1 or 2 stalks celery

1/4 to 1/2 red or yellow pepper, seeds removed

1 small potato, peeled

1 fresh ripe tomato or canned Italian tomato, drained

5 lbs assorted beef, veal and chicken - no more than 2 lbs bone

Preparation

Put all the ingredients in a stockpot and add enough water to cover by 2 inches. Set the cover askew, turn on the heat to medium, and bring to a boil. As soon as the liquid starts to boil, slow it down to the gentelest of simmers by lowering the heat.

Skim off the scum that floats to the surface, at first abundantly, then gradually tapering off. Cook for 3 hours, always at a simmer.

Filter the broth through a large wire strainer lined with paper towels, pouring it into a ceramic or plastic bowl. Allow to cool compelely, uncovered.

When cool, place in the refrigerator for several hours or overnight until the fat comes to the surface and solidifies. Scoop up and discard the fat.

If you are using the broth within 3 days after making it, return the bowl to the refrigerator. If you expect to keep it any longer than 3 days freeze it. This recipe should make enough broth for two generous batches of soup.

Minestrone alla Romagnola

Ingredients

1 lb. fresh zucchini

1/2 cup extra virgin olive oil

3 Tbs butter

1 cup onion sliced very thin

1 cup diced carrots

1 cup diced celery

2 cups peeled diced potatoes

1/4 lb. fresh green beans

1 1/4 cups drained cannellini or kidney beans

3 cups shredded Savoy cabbage or regular cabbage

8 cups Homemade Meat Broth

1 cup canned Italian plum tomatoes with juice.

3 cups cooked macaroni or other pasta

Preparation

Soak the zucchini in a large bowl filled with cold water for at least 20 minutes. Then rinse them clean of any remaining grit. Trim both ends on each zucchini and dice the zucchini fine.

Choose a stockpot that can comfortably accommodate all the ingredients. Put in the oil, butter, and sliced onion and turn on the heat to medium low. Cook the onion nin the uncovered pot until it wilts and becomes colored a pale gold, but no darker.

Add the diced carrots and cook for 2 to 3 minutes, stirring once or twice. Then add the celery, and cook, stirring occasionally for 2 or 3 minutes. Add the potatoes, repeating the same procedure.

While the carrots, celery, and potatoes are cooking, soak the green beans in cold water,rinse, snap off both ends, and dice them.

Add the diced green beans to the pot, and when they have cooked for 2 or 3 minutes, add the zucchini. Continue to give all ingredients an occasional stir and after another few minutes, add the shredded cabbage. Continue cooking for another 5 or 6 minutes.

Add the broth, the tomatoes with their juice, and a sprinkling of salt. Give the contents of the pot a thorough stirring. Cover the pot, and cook at a steady but gentle simmer.

When the soup has cooked for 2 1/2 hours, add the cannellini or kidney beans, stir well, and cook for at least another 30 minutes.

About 5 minutes before the end of the cooking cycle, add the cooked pasta.

When the soup is done, just before you turn off the heat, swirl in 1/3 cup of freshly grated parmigiano-reggiano cheeze.

While we're doing Italian cooking, here are couple more recipes. These concoctions fall in the category of appetizers.

Spicy Meatballs

(Polpettine Piccanti)

Ingredients

1 lb extra lean ground beef

1 tsp Parmesan Cheeze

1 tsp dried oregano

1/2 tsp dried basil

1/2 tsp garlic salt

1/2 tsp pepper

1 large egg

2 Tbs lemon juice

1/4 cup olive oil

1 clove garlic, finely chopped

1 sm red chili seeded and finely chopped

1/2 sm red onion finely chopped

1 can tomatoes (28 oz) drained and chopped

1 Tbs Chianti or dry red wine

Preparation

Mix ground beef, cheeze, oregano, basil, garlic salt, pepper, egg, and lemon juice. Shape mixture into 1 inch balls.

Heat oil in 10 inch skillet over medium high heat. Saute garlic, chile and onion in oil. Add meatballs. Cook, turning meatballs, until they are brown. Stir in tomatoes and wine. Reduce heat. Cover and simmer 30 minutes, stirring occasionally.

Basil Toast

(Cronstini al Basilico)

Ingredients

1 cup chopped tomatoes

3 Tbs chopped fresh basil

1 Tbs large capers, drained

1/2 tsp salt

1/2 tsp pepper

12 slices crusty Italian bread, each 1/2 in thick

1/4 extra virgin olive oil

12 slices Mozzarella cheese

Preparation

Heat oven to 375 degrees. Mix tomatoes, basil, capers, salt and pepper. Place bread slices on ungreased cookie sheets. Drizzle 1 tsp oil on each slice bread. Spoon half of the tomato mixture over bread slices. Top each with cheese slice. Spoon remaining tomato mixture over cheese. Bake uncovered 8 minutes or until hot and cheese is melted.

Judy's Famous Hoagies

Ingredients for 4 hoagies

16 slices, assorted cold cuts

4 slices, Provolone cheese

1 cup shredded lettuce

1 cup sliced tomatoes

1/2 cup sliced onion

4 sub rolls or french rolls

Dressing (1/2 cup oil mixed with 1 tsp oregano)

Preparation