Argentina and Italy Do Lunch


Minestra Stracciatella (Italian Spinach Soup)
  • 2 cups lightly packed fresh spinach leaves
  • 2 cups water
  • 4 cups chicken broth
  • 4 eggs or, 6 egg whites
  • 3/4 cup freshly grated Parmaggiano-Reggiano cheese
  • 2 Tbsp flat-leaf parsley leaves, finely chopped
  • 2 large fresh basil leaves, torn in bits
  • salt and freshly ground pepper, to taste
  • Freshly grated Parmaggiano-Reggiano cheese, for serving
  • Fine extra-virgin olive oil, for serving
Argentine-inspired Foccacia
  • 3 cups bread or all-purpose flour
  • 1 tsp sea salt
  • 2 tsp cayenne
  • 2 tsp hot paprika
  • 1/4 finely diced red onion
  • 1 clove garlic, minced
  • 1 tsp dried oregano leaves, crushed with fingers\
  • 2 tsp dry yeast (or 1 packet)
  • 1 1/2 cups warm water
  • 2 Tbsp white Balsamic or wine vinegar
  • 3 Tbsp extra-virgin olive oil
  • Extra olive oil, for rising, and serving

Cooking Instructions

Minestra Stracciatella (Italian Spinach Soup)
  • In blender, puree spinach leaves with water
  • Place in large saucepan with broth, and heat until boiling.
  • Reduce heat slightly. In bowl, whisk eggs/egg whites, grated cheese, and herbs until well blended.
  • Stirring soup in a circular motion, gradually drizzle in the egg mixture, and allow blend to render ribbon-like pieces.
  • Reduce heat to simmer, for about 10 minutes.
  • Serve at table with additional cheese and fine olive oil for drizzling to finish, if desired.
Argentine-inspired Foccacia
  • Sift flour with salt, cayenne, paprika into large mixing bowl.
  • Stir in onion, garlic, oregano.
  • Combine yeast well with water, add vinegar and oil.
  • Pour onto flour mound, mix with clean hands until dough is manageable and can be formed into a soft ball.
  • Add flour or water as needed; to get this perfectly may take practice, but this recipe works very well for basic proportions.
  • Remove dough from bowl, and “oil” bowl generously with olive oil.
  • Place ball in center of bowl, cover bowl with plastic wrap and allow to rise until doubled, in draft-free space for at least one hour.
  • Using well-oiled cast-iron skillet – or well-oiled pizza pan/flat baking surface, transfer risen dough into pan for baking.
  • Allow a “second rise” if time allows, about 30-60 minutes, then preheat oven to 450F.
  • Place pan in center of oven, and bake for 20 minutes or until lightly browned on top.
  • Bread is ready when it can be easily lifted from its pan and is browned on the bottom; increment baking times by about 3 minutes until done.
  • Let cool slightly before cutting into squares or wedges.
  • Drizzle with extra olive oil, to serve, if desired.
Diana Scalia

Diana Scalia

Your Chef and Tour Maestra

Like this article?

Share on Facebook
Share on Twitter
Share on LinkedIn
Share on Pinterest