Italian gourmet almond, fig, pistachio and sesame cookies baked and shipped from our bakery in Italy to you; all natural, fresh, and baked to order. Great Italian recipes!
What's New?   Our Italian cookies   Order your Italian cookies!   People are talking!   Try our almonds   Take a tour of our Italian bakery   Italian and Sicilian recipes   Shipping   Adriana's customer service   Italian resources
For Italian and Sicilian recipes and the latest holiday specials, subscribe to the CookiesFromItaly.com newsletter:
Subscribe Unsubscribe

Recommended

 
 
 
 
 
 
 
 
Recipe Feeds
 
Follow Adriana on FB:
adriana's italian and sicilian recipes
Escarole Soup
Escarole Soup
(Zuppa Di Cicoria)
 
 
Ingredients:
 
For the Meat Stock:
1 and 3/4 lb (800 grams) beef (no fat), cut into cubes
1 lb 5 oz (600 grams) veal, cut into cubes
1 onion, coarsely chopped
2 oz (50 grams) coarsely chopped carrots
3 and 1/2 oz (100 grams) leeks, trimmed and coarsely chopped
1 celery stick, coarsely chopped
Salt

For the Soup:
1 and 1/2 lbs (675 grams) escarole
2 eggs
1 oz (25 grams) butter
1 oz (25 grams) Parmigiano cheese, freshly grated
4 country-style bread slices
Salt and pepper
 
Directions:
 
Prepare the Meat Stock:
Place the meat in a large saucepan, add cold water to cover and bring to a boil. Cooking and gentle simmering are essential for a great meat stock.

Skim off any residue that rises to the surface and add the carrots, leeks, onion, and celery and season with salt.

Lower the heat and simmer for about 3 and 1/2 hours to 4 hours.

Remove from the heat, strain into a bowl and leave to cool.

Then chill in the refrigerator.

When the fat has solidified on the surface carefully remove and throw away.

Prepare the Soup:
Bring the stock to a boil.

Parboil the escarole in boiling water for about 5 minutes.

Drain, squeezing out as much liquid as possible, and coarsely chop.

Melt the butter in a saucepan, add the escarole and cook over a high heat for about 10 minutes.
 
Add the meat stock.

Beat the eggs with the Parmigiano cheese, season with salt and pepper and whisk into the soup.

Lightly toast the bread on both sides under a preheated grill.
 
Put one slice in each of four soup bowls and ladle in the soup. Serves 4.
 
That's it!
Subscribe to the CookiesFromItaly.com
Free Newsletter!
 
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
 
Read Adriana's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
 
recipes
"Updated weekly!"
 
bullet

Antipasti

bullet

Beef

bullet

Bread

bullet

Desserts

bullet

Egg

bullet

Lamb

bullet

Pasta

bullet

Polenta

bullet

Pork

bullet

Poultry

bullet

Rabbit

bullet

Risotto

bullet

Salads

bullet

Sauces

bullet

Seafoods

bullet

Soups

bullet

Vegetables

Need More Recipes?
Sign up for more recipes from our Italian affiliates:
Oregano From Italy