Best Zuppetta Del Doge Di Venezia Recipes

Zuppa di Polpettini image

Provided by The Hearty Boys

Time 1h50m

Yield 12 to 14 servings

Number Of Ingredients 19

2 tablespoons olive oil
2 large garlic cloves, minced
3 (28-ounce) cans peeled pear tomatoes
2 tablespoons chopped parsley
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon black pepper
Meatballs, recipe follows
1 (10-ounce) package frozen sweet peas, thawed
1 pound ditalini pasta, cooked al dente
Grated Romano, for garnish
Italian bread, for serving
4 pounds ground beef
2 eggs
2 large garlic cloves, minced
1 tablespoon chopped parsley
1 teaspoon salt
1/2 cup Romano, grated
Freshly ground black pepper

Steps:

Pour the olive oil into a large heavy bottomed pot with the garlic. Place over a medium flame and let the garlic brown. Be careful not to let it burn. Put the tomatoes through a blender to liquefy. Add to the browned garlic along with the parsley, oregano, salt and pepper. Bring the tomato mixture to a boil, reduce to a simmer and carefully drop the meatballs into the sauce. Let simmer for 1 hour.
Add the peas and the cooked pasta and serve hot with grated cheese. Serve with Italian bread, if desired.
Put the ground beef into a large mixing bowl. Add the eggs, garlic, parsley, salt, cheese and pepper and mix by hand until well combined. Form the mixture into 1 inch balls - a small ice cream scoop works well for this. Place the meatballs close together on a baking sheet as you make them. When finished, drop them into the simmering sauce.

Zuppa Di Mare (Seafood Soup) image

Provided by threeovens

Categories European

Time 30m

Yield 8 appetizer servings, 4 serving(s)

Number Of Ingredients 16

2 garlic cloves, peeled
4 anchovies (about 1 ounce)
3 tablespoons fresh parsley, chopped divided
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
6 tablespoons extra virgin olive oil, divided
8 mussels, cleaned
8 littleneck clams, cleaned
1 cup dry white wine
1 1/2 cups chicken stock or 1 1/2 cups clam juice
1 cup tomato sauce
1 pinch saffron
1/2 lb white fish fillet, cut into bite sized dice (grouper, swordfish, halibut, snapper)
4 sea scallops
8 large shrimp, peeled and deveined
1/2 lb calamari, cleaned and sliced crosswise into rings

Steps:

In a food processor, chop garlic and anchovies; add 2 tablespoons parsley, red pepper flakes, oregano and 2 tablespoons olive oil.
Process to form a loose paste (I had to add more of the olive oil - add up to 2 more tablespoons to process).
In a large saucepan or Dutch oven, saute softrito, over medium heat, until the garlic pieces are golden and it sizzles.
Stir in the mussels and clams, tossing to coat in sofrito.
Add wine, increase heat to medium high, and cook until reduced by half.
Stir in stock, tomato sauce, and saffron; return to a simmer.
Add diced fish and cook one minute.
Add scallops, cook one minute.
Add shrimp, cook one minute.
Add squid; taste for seasonings.
By this time the shells should have opened (sometimes the shellfish, especially the mussels, open before this point and I remove them so they don't get rubbery, then return them at the end), if not cover for a minute or so, until they open; discard any shells that do not open.
Drizzle 2 tablespoons olive oil over soup and garnish with remaining parsley.