Stelline In Zuppa Di Asparagi E Menta Recipes

ZUPPA DE CLAMS (OR MUSSELS)

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.

GINGERSNAPS (PEPPARKAKOR)

Steps:

• Bring sugar, syrup, ginger, and cloves to a boil in a medium saucepan.
• Place the butter in a large mixing bowl.
• Add the baking soda to the sugar mixture, then pour over the butter.
• Stir until the butter is melted.
• Add the egg and flour. Mix until thoroughly blended.
• Knead the dough, then place in the refrigerator to chill.
• Roll out the dough on a floured board to 1/16 inch thickness.
• Using a knife or fancy cookie cutters, cut the dough into shapes.
• Place cookies on a greased (or nonstick) baking sheet.
• Bake at 325F for 8-10 minutes.
• Cookies will firm up as they cool.
• Re-roll the scraps and repeat until all of the dough is used.

NEOPOLITAN ZUPPA DI ZUCCHINE

Steps:

• Without peeling the zucchini, cut into small cubes. Heat the olive oil on medium and cook the zucchini for 5 minutes, stirring constantly.
• Add the hot stock, season to taste with salt and pepper; cover and stew gently for 20 minutes.
• Meanwhile, beat the eggs and Parmesan cheese together with the herbs.
• Just before serving the soup, place the toasted bread in a soup tureen. Remove the soup from the heat and quickly stir in the egg mixture using a wire whisk.
• Pour the soup over the toast, add a bit more salt or pepper if needed and serve immediately.
• Serve lemon slices on side for garnish.

STELLINE WITH LEMON AND CREAM

Steps:

• Heat chicken broth to boiling; stir in stellini and lemon zest.
• Cover and cook over low heat until liquid is absorbed, about 10 minutes.
• Stir in heavy cream and lemon zest. Serve.

SCRAMBLED EGGS - JAMES BOND

Steps:

• Break the eggs into a bowl. Beat thoroughly with a fork and season well. In a small copper (or heavy bottomed saucepan) melt four oz. of the butter.
• When melted, pour in the eggs and cook over a very low heat, whisking continuously with a small egg whisk.
• While the eggs are slightly more moist than you would wish for eating, remove the pan from heat, add rest of butter and continue whisking for half a minute, adding the while finely chopped chives or fines herbes.
• Serve on hot buttered toast in individual copper dishes (for appearance only) with pink champagne (Taittinger) and low music.

LEEK AND SWISS CHARD SOUP ITALIAN - ZUPPA DI PORRI E BIETOLE

Steps:

• In a large saucepan over low heat, cook the leeks in the butter and oil until tender and golden.
• Add the Swiss chard and stock and bring to a simmer.
• Cook until the chard wilts, about 10 minutes.
• Add the rice, salt, and pepper.
• Cover and cook over low heat about 20 minutes until the rice is cooked.
• Stir in cheese and serve.

STELLINE IN ZUPPA DI ASPARAGI E MENTA

Steps:

• Wash the asparagus spears and cut the green parts into rounds, keeping the tips as individual inch-long pieces and setting them aside.
• Peel and dice the potatoes.
• Mince the onion and sauté it in the butter with the asparagus rounds, potato, and mint. Check seasoning, add some of the broth, and cook the mixture for 20 minutes or so.
• During this time boil the asparagus tips for a few minutes in a little more of the broth.
• When the 20 minutes are up, blend the mixture containing the potatoes and stir it into the main broth pot together with the broth containing the asparagus tips, bring everything to a boil, add the stelline, and cook until they are done.
• Serve.