Best Stelline In Zuppa Di Asparagi E Menta Recipes

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SCRAMBLED EGGS - JAMES BOND



Scrambled Eggs - James Bond image

This is from http://www.commanders.com/pages/ccweb501.htm Quote from the book, Thrilling Cities: "The Edwardian Room at The Plaza, a corner table. They didn't know him there, but he knew he could get what he wanted to eat - not like Chambord or Pavillon with their irritating Wine and Foodsmanship and, in the case of the latter, the miasma of a hundred different women's scents to confound your palate. He would have one more dry martini at the table, then smoked salmon and the particular scrambled eggs he had once (Felix Leiter knew the head-waiter) instructed them how to make:"

Provided by dicentra

Categories     Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 3

12 fresh eggs
salt and pepper
5 -6 ounces of fresh butter

Steps:

  • Break the eggs into a bowl. Beat thoroughly with a fork and season well. In a small copper (or heavy bottomed saucepan) melt four oz. of the butter.
  • When melted, pour in the eggs and cook over a very low heat, whisking continuously with a small egg whisk.
  • While the eggs are slightly more moist than you would wish for eating, remove the pan from heat, add rest of butter and continue whisking for half a minute, adding the while finely chopped chives or fines herbes.
  • Serve on hot buttered toast in individual copper dishes (for appearance only) with pink champagne (Taittinger) and low music.

Nutrition Facts : Calories 474.6, Fat 43.7, SaturatedFat 22.9, Cholesterol 710.7, Sodium 414.1, Carbohydrate 1.2, Sugar 1.2, Protein 19.2

STELLINE WITH LEMON AND CREAM



Stelline With Lemon and Cream image

Make and share this Stelline With Lemon and Cream recipe from Food.com.

Provided by dicentra

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

2 cups chicken broth
1 cup stelline pasta
2 tablespoons fresh lemon juice
1/2 cup heavy cream
1/2 teaspoon grated lemon zest

Steps:

  • Heat chicken broth to boiling; stir in stellini and lemon zest.
  • Cover and cook over low heat until liquid is absorbed, about 10 minutes.
  • Stir in heavy cream and lemon zest. Serve.

Nutrition Facts : Calories 210.2, Fat 12.1, SaturatedFat 7.1, Cholesterol 40.8, Sodium 386.1, Carbohydrate 19.2, Fiber 0.8, Sugar 1.2, Protein 6.1

NEOPOLITAN ZUPPA DI ZUCCHINE



Neopolitan Zuppa Di Zucchine image

Make and share this Neopolitan Zuppa Di Zucchine recipe from Food.com.

Provided by COOKGIRl

Categories     Cheese

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs zucchini
4 tablespoons extra virgin olive oil
2 1/2 pints hot vegetable broth
salt, to taste
fresh ground black pepper, to taste
3 eggs
2 tablespoons parmesan cheese, freshly grated
1 1/2 tablespoons fresh Italian parsley, chopped (curly parsley okay to use)
12 fresh basil leaves, chopped
6 slices Italian bread, toasted (or French bread)
lemon slice

Steps:

  • Without peeling the zucchini, cut into small cubes. Heat the olive oil on medium and cook the zucchini for 5 minutes, stirring constantly.
  • Add the hot stock, season to taste with salt and pepper; cover and stew gently for 20 minutes.
  • Meanwhile, beat the eggs and Parmesan cheese together with the herbs.
  • Just before serving the soup, place the toasted bread in a soup tureen. Remove the soup from the heat and quickly stir in the egg mixture using a wire whisk.
  • Pour the soup over the toast, add a bit more salt or pepper if needed and serve immediately.
  • Serve lemon slices on side for garnish.

Nutrition Facts : Calories 304.6, Fat 19.6, SaturatedFat 3.9, Cholesterol 141.7, Sodium 286, Carbohydrate 22.6, Fiber 3.2, Sugar 6.1, Protein 11.2

GINGERSNAPS (PEPPARKAKOR)



Gingersnaps (Pepparkakor) image

Christmas just wouldn't be Christmas without these cookies on the Smorgasboard table. We cut them in all kinds of shapes, stars, hearts, goats, reindeer, you name it. Don't just save them for the holidays, however, these are great any time of the year. It's key to roll these very thin before cutting out, as that is what gives the cookie it's traditional "snap". These cookies are a bit of work, but the dough freezes beautifully, so make a batch of dough, cut and bake a few, then freeze the rest for another day.

Provided by IngridH

Categories     Dessert

Time 40m

Yield 100 cookies, 20 serving(s)

Number Of Ingredients 9

2/3 cup sugar
2/3 cup dark corn syrup (Mom always used Lyle's golden syrup)
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
3/4 tablespoon baking soda
2/3 cup butter
1 egg
5 cups flour

Steps:

  • Bring sugar, syrup, ginger, and cloves to a boil in a medium saucepan.
  • Place the butter in a large mixing bowl.
  • Add the baking soda to the sugar mixture, then pour over the butter.
  • Stir until the butter is melted.
  • Add the egg and flour. Mix until thoroughly blended.
  • Knead the dough, then place in the refrigerator to chill.
  • Roll out the dough on a floured board to 1/16 inch thickness.
  • Using a knife or fancy cookie cutters, cut the dough into shapes.
  • Place cookies on a greased (or nonstick) baking sheet.
  • Bake at 325F for 8-10 minutes.
  • Cookies will firm up as they cool.
  • Re-roll the scraps and repeat until all of the dough is used.

ZUPPA DE CLAMS (OR MUSSELS)



Zuppa De Clams (Or Mussels) image

This is a delicious Italian first course soup, as good with mussels as it is with clams. The servings are large, so adjust accordingly if desired. Time does not include preparing the clams. This is pretty much the soup I would get when I'd order it in New York family Italian restaurants. You can add a bit of clam broth if you like, but steaming the claims in the broth as is gives it a nice flavor. And in this version, the tomatoes, not paste, would be used.

Provided by Charmed

Categories     European

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

48 baby clams (mahogany clams or little necks are fine too, approximately) or 48 mussels
salt and pepper
2/3 cup olive oil
2 -3 garlic cloves (to taste)
4 sprigs flat-leaf Italian parsley, rinsed dried and coarsely chopped
1 -2 tablespoon finely minced fresh sweet basil (to taste) (optional)
1 (28 ounce) can italian peeled plum tomatoes, coarsely chopped (reserve liquid)
sliced fresh crusty rustic Italian bread or French bread

Steps:

  • Wash and dry the clams and soak them in a large bowl in cold, salted water for about 30 minutes.
  • Any remaining sand should fall to the bottom of the bowl.
  • Drain the clams and rinse them well in a colander under running water.
  • Crush one clove of garlic, and slice the remaining cloves very thin.
  • In a large, heavy pan, sauté the crushed garlic until it begins to brown, then remove from the pan and discard.
  • Add the remaining sliced garlic and the parsley.
  • Cook over very low heat for 2 to 3 minutes, then add the tomatoes and enough liquid to just make a slightly soupy dish.
  • You don't want too much liquid in this, but judge the amount to your taste.
  • Season with the salt and pepper, then raise the heat to medium and cook for 15 minutes.
  • (Add more liquid if necessary).
  • Add the clams, lower the heat again, cover pan, and let steam for about 10 minutes, or until the shells have opened and the clams are ready.
  • Discard any unopened clams.
  • Sprinkle with more freshly ground pepper and the basil, if desired.
  • (You can substitute a teaspoon of dried if you wish).
  • Serve in shallow bowls with slices of bread for dunking.

LEEK AND SWISS CHARD SOUP ITALIAN - ZUPPA DI PORRI E BIETOLE



Leek and Swiss Chard Soup Italian - Zuppa Di Porri E Bietole image

Posting this for cooler weather - simple, elegant & uses veggies we grow - can't beat that! Received via email from gourmet-recipes-from-around-the-world. Thanks Joe!

Provided by Busters friend

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons unsalted butter
1 tablespoon olive oil
2 leeks, white and light green parts, cut into 1/2-inch slices
8 ounces swiss chard, cut into 1-inch pieces
6 cups stock (vegetable & chicken fine)
1/2 cup arborio rice
salt, to taste
pepper, to taste
1/4 cup parmesan cheese, grated

Steps:

  • In a large saucepan over low heat, cook the leeks in the butter and oil until tender and golden.
  • Add the Swiss chard and stock and bring to a simmer.
  • Cook until the chard wilts, about 10 minutes.
  • Add the rice, salt, and pepper.
  • Cover and cook over low heat about 20 minutes until the rice is cooked.
  • Stir in cheese and serve.

Nutrition Facts : Calories 235.2, Fat 11.3, SaturatedFat 5.3, Cholesterol 20.8, Sodium 227.3, Carbohydrate 28.5, Fiber 2.4, Sugar 2.4, Protein 5.8

STELLINE IN ZUPPA DI ASPARAGI E MENTA



Stelline in Zuppa Di Asparagi E Menta image

Taken from here = http://italianfood.about.com/od/pastabasics/ig/The-Pasta-Shapes-Gallery/Stelline--Tiny-pasta-stars-.htm Cooking times are estimated.

Provided by Satyne

Categories     European

Time 40m

Yield 5 serving(s)

Number Of Ingredients 8

200 g star pasta (stelline)
340 g asparagus
3 small potatoes
3 sprigs of fresh mint
1 liter vegetable stock or 1 liter chicken stock
1 tablespoon unsalted butter
1/2 onion, minced
salt and pepper

Steps:

  • Wash the asparagus spears and cut the green parts into rounds, keeping the tips as individual inch-long pieces and setting them aside.
  • Peel and dice the potatoes.
  • Mince the onion and sauté it in the butter with the asparagus rounds, potato, and mint. Check seasoning, add some of the broth, and cook the mixture for 20 minutes or so.
  • During this time boil the asparagus tips for a few minutes in a little more of the broth.
  • When the 20 minutes are up, blend the mixture containing the potatoes and stir it into the main broth pot together with the broth containing the asparagus tips, bring everything to a boil, add the stelline, and cook until they are done.
  • Serve.

Nutrition Facts : Calories 266.7, Fat 3.2, SaturatedFat 1.6, Cholesterol 6.1, Sodium 18.8, Carbohydrate 51.5, Fiber 5.1, Sugar 3.2, Protein 9.1

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