Stracciatella Soup with Little Meatballs

STRACCIATELLA SOUP

INGREDIENTS

6 cups of Chicken Stock

2 Large eggs

1/4 cup of fresh grated Parmigiano-Reggiano Cheese

1 Tablespoon chopped parsley

pinch of grated nutmeg

3 tablespoons Semolina

1 teaspoon each of salt and pepper

Take 1 cup of stock out and chill--bring the remaining 5 cups of stock to a boil.

In a small bowl combine eggs, semolina, cheese, parsley nutmeg salt and pepper, with the 1 cup of chilled stock.

Whisk with fork to avoid lumps, pour all at once into boiling broth.  Stir vigorously for 3 to 4 minutes.

MEATBALLS

INGREDIENTS:

1 garlic clove-crushed

1 pound ground sirloin

1 egg

1/3 cup chopped parsley

1/3 cup breadcrumbs

1/3 cup Parmigiano-Reggiano Cheese

1 teaspoon each of salt and pepper

Mix all the ingredients for meatballs--roll in tiny balls--place on baking sheet and bake for 25-30 minutes at 350 degrees!

Place meatballs into steaming hot bowls of soup--May also serve soup with pastina noodles!!

*Italian Wedding Soup is the same except it has tiny pieces of vegatables and pieces of chicken in  the broth! 

Beet Salad

INGREDIENTS

1 1/2 cups beets--chopped or sliced

2 tablespoons of shallots-sliced

1 1/2 tablespoons of red wine vinegar

2 tablespoons of olive oil

1/2 teaspoon Djon mustard

salt and pepper to taste

1 tablespoon of chopped parsley

crumbled Gorgonzola cheese

DIRECTIONS

Place beets onto to a platter.  Place the shallots on the beets, whisk together the vinegar, oil, mustard, salt and pepper.  Pour over the beet salad and top with the chopped parsley and Gorgonzola cheese.

Swiss Chard with Parmigiano-Reggiano Cheese

INGREDIENTS:

2-3 bunches of Swiss Chard

3 tablespoons of olive oil

2 garlic cloves, minced

1/3 cup water

1 teaspoon of black pepper

1 teaspoon of salt

1 teaspoon of lemon juice

shaved parmesan cheese

DIRECTIONS: 

Clean and chop Swiss Chard

Heat olive oil in a saute pan, add garlic and cook 2 minutes.

add Swiss Chard and water, cover and cook for 5 minutes or until wilted.  Mix really well, season with salt and pepper and lemon juice.  Remove and place on a warm platter, top with cheese shavings!

Individual Tuna Casserole

INGREDIENTS:

1 Pound of Rigatoni Pasta ( cooked al dente and set aside)

4 tablespoons of butter

1 small onion chopped

1/4 cup of flour

3 cups of whole milk

1 1/2 cups of baby peas

3/4 cups of roasted red pepper-chopped

2 cups of chopped Shitake mushrooms

3 six ounce cans of tuna packed in oil

1/2 cup of grated  Parmesan cheese

salt and pepper

2 more tablespoons of butter

1/2 cup of panko breadcerumbs

1/2 teaspoon of crushed red pepper flakes

basil leaves

DIRECTIONS: 

In a saucepan melt 4 tablespoons of butter, add onion and cook until soft.  Add flour and stir until a ball forms--slowly add the mil and continue to whisk.  When all the milk is in the pan, bring the mixture up to a boil until it thickens! Remove from heat and add--pasta, tuna, mushrooms, peppers and cheese.  Season with salt and pepper! 

Put the remaining 2 tablespoons of butter into pan and melt, add the breadcrumbs and mix really well.  Remove from heat.  Put the casserole into 4 large gratin dishes or 6 small.  Sprinkle with the breadcrumb mixture.  Bake in a 425 degree oven for 15 to 20 minutes.

Sprinkle with red pepper flakes and basil leaves!