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.
