White Bean Soup with Smoked Ham

White Bean Soup with Smoked Ham

by | Sep 8, 2018 | Uncategorized

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 White Bean Soup with Smoked Ham
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Course Side Dishes
Keyword Vegetables
Servings
Ingredients
  • 3/4 cup Bonta Dried Cannellini Beans
  • 2 Smoked Ham Hocks (500 gr total weight)
  • 1 1/2 cups Preferisco Diced Tomatoes
  • 1 Yellow Onion, Minced
  • 1 tbsp Preferisco Extra Virgin Olive Oil
  • 3 cloves Garlic, Minced
  • 1/4 lb Bacon, Chopped fine
  • 1/2 cup Chopped Carrot
  • 6 cups Chicken Stock
  • 6 sprigs Fresh Parsley
  • 2 sprigs Fresh Thyme
  • 2 Merchants Bay Leaves
  • 3 tbsp Fresh Mint, Chopped
  • Salt & Pepper
  • Mint sprigs for garnishing (Optional)
Course Side Dishes
Keyword Vegetables
Servings
Ingredients
  • 3/4 cup Bonta Dried Cannellini Beans
  • 2 Smoked Ham Hocks (500 gr total weight)
  • 1 1/2 cups Preferisco Diced Tomatoes
  • 1 Yellow Onion, Minced
  • 1 tbsp Preferisco Extra Virgin Olive Oil
  • 3 cloves Garlic, Minced
  • 1/4 lb Bacon, Chopped fine
  • 1/2 cup Chopped Carrot
  • 6 cups Chicken Stock
  • 6 sprigs Fresh Parsley
  • 2 sprigs Fresh Thyme
  • 2 Merchants Bay Leaves
  • 3 tbsp Fresh Mint, Chopped
  • Salt & Pepper
  • Mint sprigs for garnishing (Optional)
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Instructions
  1. Rinse the beans, place in a bowl and add water to cover generously. Soak for three hours. Drain and place in a saucepan with thyme and parsley sprigs, bay leaves, and water to cover by two inches. Over medium-high heat bring to a boil, reduce heat and let simmer until tender, about 40-50 minutes. Drain well and throw away thyme and parsley sprigs.
  2. While the beans are cooking, in a soup pot over medium heat, warm the olive oil. Add onion, carrot and bacon and sauté until onion is soft, about 10 minutes. Add the garlic and cook for another minute. Add the ham hocks, tomatoes and chicken stock and bring to a boil. Reduce heat to low and cook uncovered until the ham just starts to fall away from the bone, about one hour. Add the beans and continue simmering until the ham falls from the bone, and the beans are tender, about another hour.
  3. Remove the ham hocks from the soup and set aside until cool enough to handle. Throw away the skin and bones and chop meat into ½ inch pieces. Add the ham back into the soup. Add chopped mint and salt and pepper to taste.
  4. Pour soup into soup bowls, garnish with mint sprigs and serve.
Chicken and Fettuccine with Tomato Cream Sauce

Chicken and Fettuccine with Tomato Cream Sauce

by | Sep 7, 2018 | Uncategorized

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 Chicken and Fettuccine with Tomato Cream Sauce
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Keyword Pasta
Servings
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Ingredients
Ingredients:
  • 750 grams Preferisco Fettuccine
  • 6 pieces Augusto Sun-Dried Tomatoes in Oil
  • 1 tbsp Italissima Extra Virgin Olive Oil
  • 2 Whole Chicken Breasts, Cubed and skinned
  • 8 litres Water
  • 1 1/2 tbsp Salt
Sauce:
  • 10 pieces Mediterranean Gourmet Sun-Dried Tomatoes in Oil
  • 1 1/2 cups Heavy Cream
  • 1 sprig Fresh Thyme
  • 1 cup Chicken Stock
  • 1/2 tsp Fresh Thyme Leaves
  • Salt & Pepper
Keyword Pasta
Servings
People
Ingredients
Ingredients:
  • 750 grams Preferisco Fettuccine
  • 6 pieces Augusto Sun-Dried Tomatoes in Oil
  • 1 tbsp Italissima Extra Virgin Olive Oil
  • 2 Whole Chicken Breasts, Cubed and skinned
  • 8 litres Water
  • 1 1/2 tbsp Salt
Sauce:
  • 10 pieces Mediterranean Gourmet Sun-Dried Tomatoes in Oil
  • 1 1/2 cups Heavy Cream
  • 1 sprig Fresh Thyme
  • 1 cup Chicken Stock
  • 1/2 tsp Fresh Thyme Leaves
  • Salt & Pepper
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Instructions
  1. To prepare the sauce, bring cream and thyme sprig to a boil over medium heat. Lower the heat and let simmer until the cream has reduced by one-third, about 10 minutes. Remove from the heat let sit for 10 minutes. Remove the thyme sprig and throw it away. Heat the cream again, this time adding chicken stock and simmer for five minutes. Add tomato purée and salt and pepper to taste. Take off the heat, stir in thyme leaves. Set aside and keep warm.
  2. Over medium heat, heat olive oil in a pan. Add the chicken and cook, stirring often, for about seven-eight minutes. Add salt and pepper to taste. Remove from heat and keep warm.
  3. In a large pot, bring water to a boil. Add salt and cook fettuccine to al dente. Drain well. In a large serving bowl, gently mix the sauce and fettuccine together and top with the chicken. Garnish with thyme sprig and serve.
Wild Mushroom Soup with Blue Cheese Toasts

Wild Mushroom Soup with Blue Cheese Toasts

by | Sep 6, 2018 | Uncategorized

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 Wild Mushroom Soup with Blue Cheese Toasts
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Course Appetizer
Keyword Vegetables
Servings
People
Ingredients
For the Soup:
  • 30 grams Preferisco Dried Porcini Mushrooms
  • 250 grams Fresh Wild Mushrooms, Brushed and sliced thin
  • 500 grams Fresh Button Mushrooms, Brushed and coarsely chopped
  • 6 cups Chicken Stock
  • 1 Yellow Onion, Chopped
  • 2 1/2 tbsp Unsalted Butter
  • 1/2 cup Heavy Cream
  • 1 tbsp Lemon Juice
  • 4 cups Water
  • Salt & Pepper
For the Blue Cheese Toasts
  • 60 grams Italissima Gorgonzola Cheese
  • 1 1/2 tsp Unsalted butter, Room temperature
  • 6 slices Baguette, Lightly toasted
  • 2 tbsp Fresh Chives, Chopped fine
  • Salt & Pepper
Course Appetizer
Keyword Vegetables
Servings
People
Ingredients
For the Soup:
  • 30 grams Preferisco Dried Porcini Mushrooms
  • 250 grams Fresh Wild Mushrooms, Brushed and sliced thin
  • 500 grams Fresh Button Mushrooms, Brushed and coarsely chopped
  • 6 cups Chicken Stock
  • 1 Yellow Onion, Chopped
  • 2 1/2 tbsp Unsalted Butter
  • 1/2 cup Heavy Cream
  • 1 tbsp Lemon Juice
  • 4 cups Water
  • Salt & Pepper
For the Blue Cheese Toasts
  • 60 grams Italissima Gorgonzola Cheese
  • 1 1/2 tsp Unsalted butter, Room temperature
  • 6 slices Baguette, Lightly toasted
  • 2 tbsp Fresh Chives, Chopped fine
  • Salt & Pepper
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Instructions
  1. To prepare the soup, melt one ½ tbsp. of butter over medium heat in a large pot. Add the onion and cook until soft, about 10 minutes, stirring occasionally. Raise the heat, add the porcini mushrooms and button mushrooms, chicken stock and water and bring to a boil. Reduce heat to medium low and continue to simmer uncovered for 30 minutes, until mushrooms are tender. Remove from heat and let cool.
  2. Meanwhile, melt one tbsp. of butter over medium heat in a frying pan. Add the wild mushrooms and sauté until the mushrooms are soft and the mushroom liquid has evaporated, about six-eight minutes. Season with salt and pepper to taste. Set aside.
  3. Using a blender, purée the soup until smooth, working in batches. Strain each batch through a fine-mesh sieve into a clean soup pot. Add the cream and wild mushrooms. Stir in lemon juice and salt and pepper to taste. Over medium heat, reheat to serving temperature.
  4. To prepare the blue cheese toasts, in a bowl combine gorgonzola and butter. Season with salt and pepper. Spread the mixture on the toasted baguettes and place on a baking sheet. Place under the broiler until cheese is bubbling, about 30-60 seconds. Remove from the broiler and sprinkle with chives. Pour soup into serving bowl and place one piece of the cheese toast to float in the middle of the bowl and serve immediately.