Red Onion Jam Recipe

Red Onion Jam Recipe
https://www.seriouseats.com/recipes/2012/09/red-onion-jam-recipe.html

Although it may look like a pile of caramelized onions, slowly reduced red wine and balsamic vinegar make this sweet, fruity, and tart onion jam so much more.

Yield ~1 cup **** Time 1 hour 15 min.

Ingredients
2 tablespoons olive oil
2 pounds red onions, halved and thinly sliced
1 cup dry red wine
1/3 cup light brown sugar
1 tablespoon chopped fresh thyme
2 tablespoons balsamic vinegar
1/2 teaspoon Kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste

Directions
1.
Heat olive oil in a medium skillet over medium heat until shimmering. Add onions and cook until softened and just translucent, 8 to 10 minutes, stirring occasionally.

2.
Add in wine, sugar, thyme, vinegar, and salt. Bring to a boil, then reduce heat low, and let simmer until liquid thickens and becomes syrupy, about 1 hour, stirring occasionally. Season with additional salt and pepper to taste. Transfer onion jam to a bowl and let cool, then serve or store in an airtight container in the refrigerator for up to 2 weeks, letting onion jam return to room temperature before using.

Skillet Peppers and Potatoes

Skillet Peppers and Potatoes/Peperoni e Patate
https://lidiasitaly.com/recipes/skillet-peppers-potatoes/

This is one of those simple recipes that inevitably becomes a family favorite. The recipe suggests bell peppers, but when summer comes around and there are mounds of different peppers available, you can replace the bell peppers with sweet banana peppers, gypsy peppers, jalapeño, cayenne, or Calabrian chile peppers. Keep in mind the heat or spiciness of the different varieties as you use them in this recipe.

Ingredients
5 Tbsp extra-virgin Olive Oil
2 large Russet Potatoes, peeled and cut into thin wedges
1 tSP Kosher Salt
1 medium Red Onion, sliced
1 Red Bell Pepper, cut into ½" strips
1 Yellow Bell Pepper, cut into ½" strips
2 tSP chopped Fresh Rosemary
¼ tSP crushed Red Pepper Flakes
2 Tbsp chopped Italian Parsley

Directions

Heat a large skillet over medium-high heat. Add 3 tablespoons of the olive oil. When the oil is hot, add the potatoes, tossing and shaking the skillet to coat them in the oil. Season with ½ teaspoon salt. Cook the potatoes, tossing occasionally, until browned on the edges, about 5 to 6 minutes.

Reduce the heat to medium-low and add the remaining 2 tablespoons olive oil. Add the red onion, bell peppers, rosemary, and red pepper flakes. Season with ½ teaspoon salt. Toss to combine the vegetables and cover the skillet. Cook, stirring occasionally, until the peppers and potatoes are tender, about 10 to 15 minutes more.

Uncover the skillet and increase the heat to reduce any liquid left in the pan and caramelize the vegetables slightly, about 2 minutes. Sprinkle with the parsley, toss, and serve.

Onion Soup

Onion Soup
https://lidiasitaly.com/recipes/onion-soup/

Ingredients
½ C. extra-virgin Olive Oil
2 plump Garlic Cloves, peeled and sliced
2 lbs Tropea or Sweet Onion, halved, thinly sliced crosswise
1 Tbsp Kosher Salt
28-oz can Italian Plum Tomatoes, preferably San Marzano
4 C. Water
6 think slices Country Bread
¼ lbs chunk of Provola or Provolone cheese
⅓ C. grated Pecorino, or to taste

Directions

You will need a heavy saucepan, such as an enameled cast-iron French oven, 4-to- 5- quart capacity, with a cover.
Pour the olive oil into the pot, set it over medium heat, and scatter in the sliced garlic.
Let the garlic sizzle for a minute, then fill the pan with the onion slices, and sprinkle the salt over them.

Stir the onions so they’re all coated with oil. Cook them slowly, stirring frequently, for 15 minutes or so, until they are reduced in volume and translucent, lightly colored but not browned, about 15 minutes.

Pour in the crushed tomatoes and water, (some of which you’ve used to slosh out the tomato containers). Stir in with the onions, cover the pan, bring to a boil, then adjust the heat to keep the soup simmering gently.

Cook covered for 45 minutes (the onions should be very tender). Uncover and cook another 15 minutes, or until the soup has reduced by about a quarter. When ready to serve, toast or grill the bread slices. Cut the provola into six or more slices. Put a slice of hot bread in the bottom of each of six warm soup bowls, and lay a slice of the cheese on top. With a big slotted spoon, scoop up the onions and tomatoes from the soup, and drop portions over the bread and cheese in each bowl. Finally, ladle in hot broth to fill the bowls, sprinkle grated pecorino over each, and serve immediately.

Rice and Lentil Soup

Rice and Lentil Soup
https://lidiasitaly.com/recipes/rice-lentil-soup/

Ingredients
4 oz Pancetta, cut into small chunks
4 Garlic Cloves, crushed and peeled
¼ C. extra-virgin Olive Oil, plus more for drizzling
2 medium Carrots, peeled and cut into chunks
2 Celery Stalks, cut into chunks
1 small Onion, cut into chunks
2 C. loosely packed fresh Italian Parsley leaves (about 1 bunch)
28 oz can Whole San Marzano Tomatoes, crushed by hand
2 fresh Bay Leaves
1 lbs Brown Lentils, rinsed
1 Tbsp Kosher Salt
1 C. Long-grain Rice
Freshly grated Grana Padano, for serving

Directions

In a food processor, combine the pancetta and garlic and process to make a smooth pestata. Heat a large Dutch oven over medium-high heat, and add the olive oil. When the oil is hot, add the pancetta pestata. Cook and stir until it renders its fat, about 5 minutes.

Meanwhile, in the same food processor, combine the carrots, celery, onion, and parsley. Process to make a slightly chunky vegetable pestata. When the pancetta is rendered, scrape the second pestata into the pot and cook, stirring occasionally, until it dries out, about 5 minutes.

Add the tomatoes, slosh out the can with water, and add that. Add the bay leaves and 4 quarts cold water. Bring to a boil and simmer rapidly, uncovered, to reduce the soup by about a quarter and concentrate the flavors, about 1 hour.

Add the lentils, cover, and cook about 15 to 20 minutes.

Add the salt and the rice, and stir. Simmer until rice is just al dente (don’t overcook—it will cook more in the soup as you are serving) and the soup is thick and flavorful. Remove bay leaves. Serve the soup with a drizzle of olive oil and a sprinkle of grated cheese.

* If you want to make this soup ahead, make it up to the point where you add the rice, then cool and refrigerate it. To serve: return the soup to a boil with a cup or so of extra water, add the rice, and cook as directed in the recipe.

Bread and Basil Soup

Bread and Basil Soup
https://lidiasitaly.com/recipes/bread-basil-soup/

This is a historical soup. In some version or other it is cooked all over Italy, made in 10 minutes with basic ingredients from the cupboard. It is one of those heartwarming and delicious soups that you can cook for ten people or just make for yourself. Cooking does not always have to be complicated or -time–consuming. Some of the simplest recipes using the smallest number of ingredients are the best achievements. I feel great when I make something so good with so little effort and in no time. This recipe is for one person, but you can see how easy it is to multiply the ingredients for your whole family.

Ingredients
1 C. water
1 Tbsp Fine dried Breadcrumbs*
1 Tbsp chopped fresh Basil Leaves
1 Tbsp grated Grana Padano Cheese
1 tsp Unsalted Butter or extra-virgin Olive Oil
Kosher Salt, to taste

*You can also make this with stale bread cubes; just cook them a few minutes longer and break them up with a spoon or whisk.

Directions
Bring 1 cup of water to a simmer. When the water is simmering, stir in the breadcrumbs, and simmer until slightly thickened, about 5 minutes. Add the basil, and remove from the heat. Stir in the grated cheese and butter or oil. Season with salt and serve.( Read more... )

Country Onion Soup

Country Onion Soup
https://lidiasitaly.com/recipes/country-onion-soup/

This is one of those delicious soups you can make when you think you have nothing in the house to cook. The speck is wonderful because of its smoky flavor, but smoked bacon, prosciutto, or ham could be a good substitute.

Ingredients
¼ C. extra-virgin Olive Oil
2 lbs. Yellow Onions, thinly sliced
1 Tsp Kosher Salt
4 oz. Speck, cut into matchsticks
2 Tbsp. All purpose Flour
2 C. Dry White Wine
½ C. grated Grana Padano Cheese, plus more for serving
Grilled or toasted Country Bread, for serving

Directions
In a large soup pot, heat the olive oil over medium heat. Add the onions, and season with the salt. Cook the onions until softened, about 10 minutes, then stir in the speck. Push the onions and speck to one side, and add the flour. Let the flour toast for a minute or two, then mix it into the onions.

Increase the heat to high, add the wine, and bring to a boil. Add 2 quarts of water, and bring to a rapid simmer. Cover, and cook until the onions are tender and the soup has thickened, about 40 minutes.

When you are ready to serve, turn off the heat and stir in the grated cheese. To serve the soup, place a piece of grilled bread in each bowl, and ladle the soup over the bread. Sprinkle with a little more grated cheese, and serve.

( Read more... )

Minestrone - Vegetarian or with meat

Minestrone
https://lidiasitaly.com/recipes/minestrone-vegetarian-or-with-pork/

the vegetables will be made to follow the seasons, and hence the soup is different every time you make it; for example, asparagus soups are best in the spring, and soups with broccoli best in the winter. This is a basic recipe, but do feel free to substitute your favorite vegetables.

Ingredients
1 C. Dried Cannellini, Kidney or Great Northern Beans or Chickpeas
1 Piece (about 1 ½ lbs) Smoked Pork Shoulder Butt (optional)
3 Tbsp extra-virgin Olive Oil
1 Medium Onion, chopped (about 1 ½ C.)
Salt
2 Cloves Garlic, chopped fine
1 C. Carrots, peeled and chopped (1/4")
½ C. Celery, peeled and chopped (1/4"), with leaves
14 oz can Italian Plum Tomatoes (preferably San Marzano)
1 Tsp crushed Red Pepper
1 large Idaho Potato, Peeled and diced ½" (about 1 ½ C.)
5 Quarts Hot Water
2 Fresh or 3 dried Bay Leaves
4 C. shredded Green Cabbage (1 medium sized cabbage head)
2 small Zucchini, trimmed and diced 1/2" (about 1 ½ C.)
3/4 C. Ditalini or other small Pasta, such as tubettini

Directions
Fast-soak the dried beans: place the beans in a large saucepan of cold water. Bring to a boil, add the smoked pork if using, cover the pot and remove it from the heat. Let stand one hour.

Heat 3 tablespoons olive oil in a large heavy pot over medium heat. Add the onions, season them lightly with salt, and cook, stirring occasionally, until wilted, about 4 minutes. Add the garlic and continue cooking until the onion is golden, about 5 minutes.

Use your hands to remove the seeds from the tomatoes and coarsely crush the tomatoes. Add the crushed tomatoes and their liquid, the red pepper and bay leaves to the pot and bring to a boil. Add the potatoes, carrots and celery, bring to a boil and cook 5 minutes. Season lightly with salt, then stir in the cabbage and let simmer for 5 minutes.

Pour the hot water into the pot and bring to a boil. Adjust the heat to a gentle boil and cook 20 minutes. Drain the beans and pork and add them to the pot, tucking the pork into the vegetables so it is completely submerged. Bring the soup to a rolling boil, adjust the heat to simmering and cook, covered, until the beans are tender, about 1 ½ hours. Add the zucchini and cook until softened, about 4 minutes. Remove the pork from the soup and let stand on a cutting board. Stir the pasta into the soup and cook, stirring occasionally, until al dente–tender but firm, about 8 minutes.

Taste the soup, seasoning with salt and pepper if necessary. Let rest off the heat for 5 minutes. While the soup is resting, cut the pork into ½-inch slices and tent them with aluminum foil to keep them warm. When ready to serve lay a slice of smoked pork in the bottom of each warm soup bowl and ladle the soup over it. Sprinkle with grated cheese and serve.

Bean Soup "Le Marche" Style

Bean Soup "Le Marche" Style
https://lidiasitaly.com/recipes/bean-soup-le-marche-style/

One reason making soups is so nice is that you can include whatever legumes and vegetables you have handy; just leave them perking on the stove until they are velvety and delicious. They do not need a lot of attention, and they are best when they reflect the seasons. This hearty, healthy soup comes from the hills of the Le Marche region in Italy. Cabbage, especially Savoy cabbage, becomes very mellow and almost sweet when cooked in this soup. Cabbage is packed with nutrition and also quite economical.

Ingredients
4 oz Slab Bacon, cut into chucks
¼ C. extra-virgin Olive Oil
3 Garlic Cloves, peeled and crushed
2 medium Carrots, peeled and cut into chunks
2 medium Onions, cut into chunks
1 lbs Russet Potatoes, peeled, cut into ½" chunks
28 oz can whole San Marzano Tomatoes, crushed by hand
1 lbs dried Kidney Beans, soaked overnight, drained and rinsed
4 fresh Bay Leaves
1 medium head Savoy Cabbage, shredded
2 lbs medium Zucchini, diced
2 Tbsp Kosher Salt

Directions

In a food processor, process the bacon to a -smooth–textured paste, or pestata. In a large soup pot, heat the olive oil over medium heat. Add the bacon paste, and begin to render the fat. In the same food processor, combine the garlic, carrots, and onions. Process to another smooth pestata, and add to the rendered bacon. Cook until the pestata begins to dry out and stick to the bottom of the pan, about 5 minutes. Add the potatoes, tomatoes, and 6 quarts of water. Bring to a simmer, then add the beans and bay leaves. Cover, and cook for 30 minutes.

Uncover, add the cabbage, and cook for another 20 minutes, until the cabbage has wilted and made room in the soup for the zucchini. Add the zucchini, and continue to simmer the soup until the beans are very tender, another 1 to 1½ hours. Season with the salt. Serve hot.
( Read more... )