MAMA ZUQUINIS MELANZANE RUSTICA (EGGPLANT SICILIAN STYLE)
This recipe is occasionally offered as a special during the fall season at a local Italian restaurant.
Provided by Member 610488
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1 cup of the olive oil in a large skillet. Cut eggplants into thin slices. Fry half of the slices until golden on each side. Drain them on paper towels. Add another 1/2 cup of oil to the pan. Fry the remaining eggplant slices. Drain on paper towels.
- In a clean large frying pan, heat 3 tablespoons of oil and saute the onion until soft, about 15 minutes.
- Preheat the oven to 350 degrees F. Arrange the eggplant slices on the bottom of a shallow 9-by-13-inch baking pan. Spoon the Salsa di Pomodoro evenly over the eggplant.
- Combine the onion and raisins. Spoon them over the top of the eggplant mixture. Sprinkle lightly with vinegar and mint. Bake for 10 minutes. Remove from the oven, and cover with the cheese slices. Return the pan to the oven and bake until the cheese has melted, about 15 minutes. Remove from the oven and cool. Serve at room temperature.
Nutrition Facts : Calories 872.4, Fat 71.5, SaturatedFat 14.5, Cholesterol 24.2, Sodium 704, Carbohydrate 53, Fiber 26.3, Sugar 22.8, Protein 16
MAMA ZUQUINIS ZUPPA RUSTICA
Make and share this Mama Zuquinis Zuppa Rustica recipe from Food.com.
Provided by Member 610488
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine pasta, water and bouillon in large saucepan. Bring to a boil. Cook, stirring frequently, for 8 to 10 minutes or until pasta is tender and broth has reduced to about 1/2 cup; do not drain. Reduce heat to low; add pesto.
- Cook, stirring frequently, until sauce has reduced slightly. Stir in tomatoes, broccoli and beans. Cook, stirring occasionally, until heated through. Sprinkle with cheese before serving. Season with ground black pepper, if desired.
Nutrition Facts : Calories 301.6, Fat 4.3, SaturatedFat 1.9, Cholesterol 33.3, Sodium 154.3, Carbohydrate 50.4, Fiber 7.9, Sugar 4.4, Protein 16.7
COPYCAT ZUPPA TOSCANA
We were so smitten with Olive Garden's most popular soup, we decided to crack the code so that we could make it ourselves on those days that we just can't get there.
Provided by Food Network Kitchen
Time 1h10m
Yield 12 cups
Number Of Ingredients 11
Steps:
- Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.
- Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.
- Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.
QUICK SUPER-DELICIOUS ZUPPA TOSCANA
If you love the Zuppa Toscana at your local chain Italian restaurant, you will adore this soup. The rich soup is made with Italian sausage, potatoes, cream, and crushed red pepper. It is truly satisfying and irresistible. Tuck into this on a cold day and you are sure to be warmed all the way down to your toes.
Provided by Rosemary Baker
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Cook and stir Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until sausage is browned and crumbly, 10 to 15 minutes. Transfer sausage mixture to a bowl.
- Stir bacon into the same Dutch oven and cook over medium heat until bacon is crisp, about 10 minutes. Drain fat, leaving a few tablespoons of drippings in the Dutch oven.
- Stir onion and garlic into bacon; cook and stir until onions are soft and translucent, about 5 minutes. Pour chicken broth into bacon mixture; bring to a boil. Stir potatoes and kale into broth; cook until potatoes are tender and soup is flavorful, about 15 minutes.
- Stir sausage and heavy whipping cream into soup, reduce heat to medium, and cook until soup is heated through, about 5 minutes more.
Nutrition Facts : Calories 560.3 calories, Carbohydrate 50.5 g, Cholesterol 90.7 mg, Fat 32.2 g, Fiber 6.7 g, Protein 20 g, SaturatedFat 15.1 g, Sodium 826.3 mg, Sugar 3.3 g
MAMA ZUQUINIS MALFATTI
This recipe is from a local Italian restaurant and is one of my favorites. In Italy, gnocchi were originally called ravioli and in some places still are but time moved on and gnocchi are gnocchi and ravioli are ravioli. Malfatti means "badly made" and if you were wanting ravioli, this recipe would disappoint you since Malfatti are really gnocchi. This is a recipe that needs an overnight so plan accordingly.
Provided by Member 610488
Categories Spinach
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Place the frozen spinach in a saucepan with the salt. Cook until thawed (15 min) over low heat. Drain squeezing out the water from the spinach and then mince until fine.
- In a large bowl, combine the spinach, breadcrumbs, the two cheeses, eggs, the herbs, the nutmeg and black pepper. Mix well and refrigerate overnight.
- When ready to make, form oval dumplings 3 inches long and about 1 inch in diameter. Roll each dumpling in the flour. Do not let them touch each other while they stand.
- Bring the salted water to a boil. Drop the dumplings into the salted water to form one layer. When they have risen to the surface, cook for 4 more minutes.
- Lift out the cooked malfatti, letting them drain well, and place into a well-buttered oven proof dish in a 250 degrees F oven while the other batches cook.
- To serve, toss with butter and serve. Garnish with Parmesan cheese and 1 cup marinara per person.
- NOTE: can be frozen after cooking. To serve, toss frozen malfatti in melted butter and Parmesan cheese, place in a well buttered dish and heat in a 350 degree F oven for 30 minutes.
Nutrition Facts : Calories 358.9, Fat 23.8, SaturatedFat 13.8, Cholesterol 161.9, Sodium 1232.7, Carbohydrate 18.1, Fiber 4, Sugar 2.1, Protein 20.4
SLOW COOKER ZUPPA TOSCANA
Slow cooker version of a famous restaurant soup. Easy taste of Italy brought home.
Provided by Heather Stalzer
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 5h53m
Yield 8
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic; saute until onion is translucent, 3 to 5 minutes. Drain and discard grease.
- Place potatoes in a slow cooker (such as Crock Pot®). Add the cooked sausage and onion mixture. Season with salt, black pepper, and red pepper flakes. Pour chicken broth on top. Add up to 2 cups water to cover potatoes fully. Stir soup gently. Cover and cook on Low until potatoes are fork-tender, 5 to 6 hours.
- Pour heavy cream into the soup. Stir in kale to combine. Cover and cook on High until flavors are incorporated, about 30 minutes more. Garnish with Parmesan cheese.
Nutrition Facts : Calories 447.4 calories, Carbohydrate 42.3 g, Cholesterol 78.2 mg, Fat 24.8 g, Fiber 5.6 g, Protein 15.8 g, SaturatedFat 11.6 g, Sodium 1275.4 mg, Sugar 2.9 g
OLIVE GARDEN COPYCAT ZUPPA TOSCANA
This is a clone of the Olive Garden Zuppa Toscana. Tried and true, approved by former Olive Garden chefs.
Provided by Cycle Michael
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Chop or slice uncooked sausage into small pieces and cook until browned and meat is ground in bottom of your soup pan over med-high heat.
- Add onions, garlic, salt, pepper, and red pepper flakes to Sausage and cook until onions are clear and aromatics of the seasonings blend together.
- Reduce heat back to medium and place, potatoes, in the pot. and slowly add the Chicken Stock and water and stir. (use Chicken Bouillon envelope for extra flavor is Chicken Stock is weak).
- Cook on medium heat until potatoes are done and stir occasionally. Once Potatoes are done, Add flour or cornstarch and simmer for another 15 minutes.
- Reduce heat to lowest setting and sprinkle in your kale and cooked bacon and slowly pour cream while stirring.
- Check for taste and then serve.
SUPER-DELICIOUS ZUPPA TOSCANA
This is an oh-so-good recipe. Just the right amount of spice to make you take a cold drink but definitely keep coming back for more! This soup is irresistible!
Provided by souporsweets
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
- Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
- Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.
Nutrition Facts : Calories 554 calories, Carbohydrate 45.8 g, Cholesterol 98.9 mg, Fat 32.6 g, Fiber 5.6 g, Protein 19.8 g, SaturatedFat 15 g, Sodium 2386.4 mg, Sugar 5 g
MAMA ZUQUINIS PASTA ARABICA
This Italian recipe comes from an Italian restaurant near my home town. Use any cooked meat and serve it over any foundation item, like pasta, rice or couscous. Delete meat and chicken broth to make it vegetarian/vegan.
Provided by Member 610488
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil over medium-high heat in large saucepan until hot. Add onion; cook 3 to 5 minutes or until tender. Add garlic; cook 1 minute or until fragrant.
- Add tomatoes, broth, salt, cinnamon, coriander, pepper and cloves to saucepan; bring to a boil. Add choice of meats. Reduce heat; simmer 10 minutes or until slightly thickened. Stir in mint.
- Add sauteed zucchini and yellow squash for a side dish.
Nutrition Facts : Calories 379.6, Fat 10.8, SaturatedFat 1.9, Cholesterol 26.2, Sodium 276.5, Carbohydrate 57.5, Fiber 10.6, Sugar 0.9, Protein 15.8
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