Argentina and Italy Do Lunch

Ingredients

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

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