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Zuppa Minestra Di Pomodori
Yields: 6 serving(s)
Ingredients
- 1 pound(s) ripe tomatoes
- 1 cl garlic, halved
- 8 leaves fresh basil, washed
- 1 teaspoon(s) salt
- 1 tablespoon(s) fresh lemon juice
- 1 teaspoon(s) grated nutmeg
- 2 tablespoon(s) unsalted butter
- 2 tablespoon(s) flour
- 4 cup(s) seasoned chicken broth
- 1 tablespoon(s) sugar(optional)
- Sliced italian bread,
- Toasted and rubbed with
- Garlic
Directions
Bev: Gattinara.
- Peel and coarsely chop the tomatoes, saving the juice.
- In a deep, heavy saucepan, combine the tomatoes and juice with the garlic, basil, salt, lemon juice, and nutmeg.
- Bring to a full boil.
- Lower heat and simmer gently approx.
- 30 minutes.
- Cool and puree in an electric blender.
- Rinse the saucepan and dry well.
- Place over medium heat and melt the butter.
- Blend in the flour, stirring vigorously about 1 minute.
- Add the seasoned chicken broth, stirring constantly with a large wooden spoon until the mixture comes to a full boil.
- Cover and cook over low heat about 12 minutes.
- Add the tomato puree to the thickened broth and cook over low heat approx.
- 15 minutes longer.
- Taste and add the sugar, if the broth seems too acid.
- Serve hot in bowls or chill well and serve cold.
- If desired, float the slices of italian bread on top.
Zuppa Matta (Bread Salad With Tomatoes, Fenne
Yields: 4 serving(s)
Ingredients
- 4 1″ thick slices stale bread
- 1 red onion, finely sliced & - soaked in cold water for - 1 to 2 hours
- 2 ripe tomatoes, thinly sliced
- 1 cucumber, peeled & sliced
- 2 celery ribs, finely sliced
- 1 fennel bulb, quartered & - finely sliced
- 1 red bell pepper, ribs & seed - removed, finely diced
- 1 handful radishes, sliced
- 2 handful small black olivesi - in brine
- 12 basil leaves, torn
- 2 tablespoon(s) red wine vinegar
- 6 tablespoon(s) olive oil
- Salt & pepper
Directions
- Soak the slices of bread in cold water to cover until moist, 10 to 15 minutes.
- Squeeze each slice between your fingers to get rid of extra moisture.
- Tear into small chunks.
- Place the bread in a large bowl & add the onion, tomatoes, cucumber, celery, fennel, pepper, radishes, olives & basil leaves.
- Mix the vinegar & oil, add lots of salt & pepper.
- Pour over salad & serve at rom temperature.
Zuppa Inglese Sponge Cake
Yields: 12 serving(s)
Ingredients
- Sponge cake
- 6 whole eggs, separated
- 1/2 cup(s) sugar
- 1 1/2 tablespoons lemon juice
- 1 1/2 tabsp grated orange rind
- 2 tablespoons sherry
- Or
- 1 teaspoon almond extract
- 1 cup(s) cake flour
- 1/2 teaspoon salt
Directions
- Have ingredients at room temperature at least an hour before baking.
- Beat egg yolks until thick and lemon colored.
- Beat in sugar, lemon juice, orange rind and sherry.
- Beat until foamy.
- Sift flour three times and fold into egg yolks gently but thoroughly.
- Beat egg whites until foamy, add salt and beat until stiff but not dry.
- Fold in yolks.
- Pour batter into ungreased 9-inch spring-from pan and bake in moderate oven 350, 50 to 60 minutes Test by pressing lightly with finger tip; if cake springs back at once, it is done.
- Leave cake in pan to cool, and invert on wire rack.
- Remove from pan after thoroughly cooled and cut into 4 layers.
- Fill between layers with a custard filling.
- Spread with sweetened whipped cream over top and sides of cake, sprinkle withcandied fruit.
- Serve immediately.
Zuppa Inglese
Yields: 10 serving(s)
Ingredients
- 1 pane di spagne baked and cooled
Pastry Creams
- 1 quart milk
- 1 1/2 cup(s) sugar
- 12 egg yolks
- 2/3 cup(s) unbleached all-purpose flour
- 1 tablespoon(s) grated orange zest
- 2 teaspoon(s) vanilla extract
- 4 ounce(s) bittersweet chocolate
- 1/2 teaspoon(s) cinnamon
Syrup
- 2/3 cup(s) water
- 2/3 cup(s) sugar
- 1/2 cup(s) dark rum
Finishing
- 3/4 cup(s) heavy cream
- Chocolate shavings
- Candied fruit
Directions
- Bring the milk and half the sugar to a boil in a large saucepan.
- Whisk the egg yolks in mixing bowl and beat in the remaining sugar.
- Sift in the flour and beat it in.
- Beat 1/3 of the boiling milk into the egg mixture.
- Return the remaining milk to a boil and beat in the egg mixture, continuing to beat until the pastry cream thickens and comes to a boil.
- Cook, beating about 1 minute.
- Remove the cream from the heat and pour half into each of 2 bowls.
- Stir the orange zest and vanilla extract into one and the chocolate and cinnamon into the other.
- Press plastic wrap against the surface of each and refrigerate until cold.
- For the syrup: bring the water and sugar to a boil in a small pan.
- Cool and add the rum.
- Cut the pane di spagna into thin vertical slices.
- Place a layer of the slices in the bottom of a glass bowl and moisten with the syrup.
- Spread with half the orange cream.
- Cover with another layer of the pane di spagna and moisten with the syrup and cover with a layer of the chocolate cream.
- Repeat with the remaining ingredients, ending with a layer of the cake slices and moistening with the remaining syrup.
- Whip the cream and spread on the top.
- Decorate with some chocolate shavings and the candied fruit.
Zupa Pomidorova (Tomato Soup)
Yields: 1 serving(s)
Ingredients
- 4 medium tomatoes
- 2 carrots
- 1/2 cup(s) rice
- Chicken stock
- Parsley
- Dill
- Salt
- Sugar
Directions
- In small ammount of water cook 4 medium tomatoes and 2 carrots 10 minutes pilled tomatoes mix ind blender.
- Carrot shredd and add to chicken stock with rice.
- Cook 20 minutes until rice will be done.
- Combine vegetable boulion.
Zupa Migdalowa
Yields: 6 serving(s)
Ingredients
- 5 cup(s) milk
- 1/2 pound(s) almonds (blanched), finely ground
- 1 teaspoon(s) almond extract
- 2 cup(s) rice, cooked
- 1/3 cup(s) sugar
- 1/4 cup(s) raisins or currants
Directions
- Heat milk just to simmering in a large saucepan.
- Add all the ingredients; stir until well mixed.
- Cook over low heat 3 to 5 minutes.
- Serve hot as is traditional for christmas, or chill before serving.
Notes:
- : difficulty: easy.
- : time: 1/2 hour.
- : precision: approximate measurement ok.
- : original recipe passed down through the generations and translated from polish into english with a few mods by edward chrzanowski: mfcf, university of waterloo, waterloo, ontario, canada ihnp4,allegra,utzoo!watmath!echrzanowski.
Zupa Kartoflana (Potato Soup)
Yields: 1 pot
Ingredients
- 3 medium potatoes, sliced
- 2 stalks celery
- 1 large onion, sliced thin
- 2 carrots
- 1 sprig parsley
- 2 quart water
- 3 tablespoon(s) butter
- 1 tablespoon(s) flour
- 1 cup(s) top milk
- Salt to taste
Directions
- Cover vegetables with water, add seasoning and cook until well done.
- Force through sieve.
- Heat butter until light brown, stir in flour, and let mixture cook until it bubbles and is well blended.
- Gradually add hot milk to the flour mixture and let simmer just below the boiling point until mixture is smooth and thick.
- Add to strained vegetables and let simmer until smooth and thickened.
- Sprinkle with chopped parsley and serve with egg barley.
Zuppa Inglase
Yields: 12 serving(s)
Ingredients
- 8 half eggshells full of marsa
- 8 teaspoon(s) level sugar
- 1 spongecake (10-12 inches dia
- 1 cup(s) sweet rum
- 2 tablespoon(s) sugar
- 1/2 whipping cream
- 1/2 cup(s) chopped glazed fruit.
Directions
- This is the easy looking one from “the art of italian cooking.
- Zuppa inglese means english soup but is really an italian rum cake concoction.
- Make the zabaglione custard first.
- You break egg yolks into top part of double boiler.
- Add sugar.
- Beat with until light lemon color and balended.
- Add marsala; beat thoroughly again.
- Put top of double boileron bottom that has water boiling, and cook mixture about 5 minutes Or til it begins to thicken.
- Beat constantly while cooking.
- Dont.
- Boil.
- Set aside to cool.
- Slice a spongecake into three layers.
- Place one layer on plate, pour 1/3 cup rum over.
- Cover with 1/3 of zambalione.
- Do 2nd and 3rd layer the same.
- When good and cold, beat whipping cream with 2 tbls.
- Sugar, and spread over the cake.
- A sprinkle with glazed fruit.
- Served 12-14.
Zucchini-Streusel Bundt Cake
Yields: 18 serving(s)
Ingredients
- 2 cup(s) coarsely shredded zucchini
- 1/3 cup(s) firmly packed brown sugar
- 1/3 cup(s) _chopped walnuts
- 1/3 cup(s) currants
- 1 tablespoon(s) ground cinnamon
- 1/2 teaspoon(s) ground allspice
- 3 cup(s) all-purpose flour
- 1 1/4 cup(s) sugar
- 1 1/2 teaspoon(s) baking powder
- 1 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
- 1 1/3 cup(s) plain nonfat yogurt
- 1/3 cup(s) vegetable oil
- 1 tablespoon(s) vanilla extract
- 2 egg whites — lightly
- Beaten
- 1 egg — lightly beaten
- Vegetable cooking spray
- 1 tablespoon(s) fine dry bread crumbs
- 3/4 cup(s) sifted powdered sugar
- 2 teaspoon(s) skim milk
- 1 teaspoon(s) vanilla extract
Directions
- Place zucchini on several layers of paper towels; cover with additional=20 paper towels.
- Let stand 5 minutes, pressing down occasionally.
- Set = aside.
- Combine brown sugar and next 4 ingredients in a bowl; stir well, and set =.
- Aside.
- Combine flour and next 4 ingredients in a large bowl; make a well =.
- In center of mixture.
- Combine yogurt and next 4 ingredients; stir well.
- =20 add zucchini.
- Add to flour mixture; stir just until dry ingredients are=20 moistened.
- Spray a 12-cup bundt pan with cooking spray; sprinkle with breadcrumbs.
- =20 spoon 1/3 of batter into prepared pan; top with half of brown sugar=20 mixture.
- Spoon half of remaining batter into pan; top with remaining brown sugar=20 mixture and batter.
- Bake at 350 degrees for 1 hour or until a wooden pick inserted comes out =.
- Clean.
- Cool 10 minutes; remove from pan.
- Cool completely on wire rack.
- =20 combine powdered sugar and next 2 ingredients.
- Drizzle over cake.
- Servings serving size: 1 slice calories 245 22% from fat, 6 = grams=20 fat 1 grams sat, 1.6 grams mono, 3 grams poly, 13 mg chol, 164 mg sodium.
- Comments: what makes a cake moist and tender? butter, oil, sour cream, =.
- And egg yolks.
- In this recipe half of the fat from this cake was taken = out=20 and zucchini was added for moistness.
- Its also a great-tasting way to = use=20 up some of that late-summer zucchini crop! dorothy cross for meal master = by:=20 cygnus, hcpm52c & cmineah posted on nvn #68622 by cmineah =20 [electrawoman] on 10/08/93, mm format.
Zuppa Imperiale
Yields: 4 serving(s)
Ingredients
- 6 eggs
- 4 tablespoon(s) butter, melted
- 1 cup(s) parmigiano-reggiano, grated, plus 1 cup
- 1/2 cup(s) semolina flour
- 1/2 ga chicken broth
Directions
- Preheat oven to 400 degrees fahrenheit.
- Butter a raised edge 81/2 inch by 12 inch cookie sheet.
- In a mixing bowl, stir together eggs, butter, cheese and semolina.
- Spread paste into buttered cookie pan and bake 10 minutes, until light golden brown.
- Remove and flip out on to board to cool.
- Cut into 1/4 inch cubes.
- Bring chicken broth to boil and drop in squares.
- Simmer 10 minutes and serve, garnished with grated cheese.
Zuni Indian Bread
Yields: 1 serving(s)
Ingredients
- Pnewton vkbb14a
- 3 tablespoon(s) dry buttermilk or
- 7/8 cup(s) buttermilk
- 7/8 cup(s) water if dry buttermilk used
- 1 egg (i use just a white)
- 1 teaspoon(s) powdered lecithin (optional)
- 1 2/3 cup(s) whole wheat flour
- 1 cup(s) bread flour
- 1/3 cup(s) cornmeal
- 1 1/2 teaspoon(s) salt
- 1 1/2 tablespoon(s) applesauce (butter)
- 3 tablespoon(s) molasses
- 1/3 cup(s) dry roasted sunflower seeds
- 1/4 teaspoon(s) baking soda (omit if using powder buttermilk
- 3 teaspoon(s) yeast
Directions
- Use light setting.
Zucchini-Shrimp Coquilles
Yields: 4 serving(s)
Ingredients
- 1 tablespoon(s) butter
- 1 pound(s) shrimp, peeled, deveined
- 2 medium zucchini, sliced 1/2-in
- Thick
- 1/4 cup(s) dry white wine
- 1 cup(s) water
- 1/2 teaspoon(s) fennel seed
- 1 1/2 cup(s) bercy sauce hot
- 3 tablespoon(s) breadcrumbs
- Juice of 1 lemon
- Salt and pepper to taste
- Few drops of tabasco
Directions
- Grease bottom of deep skillet with butter.
- Add shrimp, zucchini, wine, water, fennel seed and lemon juice.
- Cover and bring to boiling point over medium heat.
- Turn shrimp over and continue cooking 1 minute longer over medium heat, covered.
- Using slotted spoon, remove shrimp and zucchini from skillet and set aside.
- Bring liquid in skillet to boil; do not cover.
- Continue cooking 5 minutes over high heat to reduce by 3/4.
- Mix in bercy sauce, salt, pepper, and tabasco.
- Cook 1-2 minutesover medium heat.
- Replace shrimp and zucchini in sauce and mix well.
- Spoon mixture into scallop shells and topp with breadcrumbs.
- Broil in oven for several minutes or until hot.
Zuni Bread
Yields: 1 serving(s)
Ingredients
For 1-pound Loaf
- 1 teaspoon(s) active dry yeast
- 1 3/4 cup(s) all-purpose flour
- 1/2 cup(s) yellow cornmeal
- 1/2 teaspoon(s) salt
- 1 tablespoon(s) molasses
- 1 tablespoon(s) olive oil
- 5 1/2 ounce(s) warm water
For 1 1/2-pound Loaf
- 1 1/2 teaspoon(s) active dry yeast
- 2 1/2 cup(s) all-purpose flour
- 3/4 cup(s) yellow cornmeal
- 1 teaspoon(s) salt
- 1 1/2 tablespoon(s) molasses
- 1 1/2 tablespoon(s) olive oil
- 1 cup(s) warm water
Directions
- This southwest indian bread combines the high-rising texture of white bread with the crunchiness of corn bread.
- It is excellent with a good, hot southwestern chili.
- Note that all-purpose flour is used instead of bread flour in this recipe.
- Add ingredients to your bread machine pan in the order given.
- This recipe can be used with the regular or rapid bake cycles.
Zuppa Di Verdura Stufata (Summer Minestrone)
Yields: 6 serving(s)
Ingredients
- 1 pound(s) eggplant (1 or 2 small eggplants)
- Sea salt
- 1 large or 2 medium potatoes
- 1 medium carrot
- 2 medium red or yellow bell peppers
- 1/4 cup(s) extra virgin olive oil, plus a little more for garnish
- 1 medium onion, coarsely chopped
- 1 stalk celery, chopped in 1-inch lengths
- 1/2 pound(s) (1 bunch) fresh green or red chard, thinly sliced
- 1/2 pound(s) green beans, sliced in 1-inch lengths
- 5 ripe red tomatoes, peeled and coarsely chopped , (up to 6)
- 2 medium zucchini, cubed
- 1/2 cup(s) coarsely chopped flat-leaf parsley
- 3 sprigs fresh oregano, (3 to 4)
- 1 bay leaf
- 1 sprig fresh rosemary
- 1 small dried hot red chile pepper, if desired
Directions
- Cut the eggplant in 1-inch cubes.
- Place the cubes in a colander, sprinkling them liberally with salt.
- Weigh the eggplant with a can set on a small plate and set the colander in the sink to drain for at least 1 hour.
- Then rinse the cubes thoroughly and pat dry with paper towels.
- Cut the potatoes and carrot into cubes the same size as the eggplant.
- Cut the peppers in half lengthwise, discard the seeds and inner white membranes, and slice thinly.
- Add the oil to a big heavy saucepan or rondeau large enough to hold all the vegetables and place over medium-high heat.
- Quickly saute the eggplant and potato cubes for about 5 minutes, or until they just start to brown along the edges.
- Stir in the onion and celery, lower the heat to medium-low, and continue cooking and stirring until the onion softens and starts to turn golden.
- Add the carrot, chard, green beans, and peppers and stir to combine everything well.
- Add 1/2 cup hot water to the vegetables in the pan, cover, and cook together for about 5 minutes, then stir in the chopped tomatoes, zucchini, and the aromatics, together with the hot pepper if desired.
- Add a pinch of salt, cover tightly, and cook for 30 minutes, adding a very little water from time to time if necessary.
- Remove oregano sprigs, bay leaf, and rosemary sprig before serving.
- Garnish each serving with a thin drizzle of olive oil.
- Stufata means a cooking technique similar to a braise, in which the ingredients are cooked in little or no water; the juices from the vegetables themselves serve to give the soup its requisite “soupiness.
- ” this makes a very thick soup that should be served immediately, otherwise the vegetables absorb the small amount of liquid and it becomes more like a ciambotta, still delicious but no longer really a soup.
- By nancy harmon jenkins.
- Excerpted by permission of broadway books, a division of the bantam doubleday dell publishing group, inc.
- All rights reserved.
Zucchini-Rice Casserole Italiano
Yields: 1 serving(s)
Ingredients
- 4 cup(s) thinly sliced zucchini
- 1 pound(s) ground chuck
- 1 cup(s) chopped onion
- 1 clove garlic, crushed
- 1/2 teaspoon(s) salt
- 1 teaspoon(s) dried basil
- 1/2 teaspoon(s) dried oregano
- 1/4 teaspoon(s) pepper
- 2 cup(s) cooked rice
- 1 can(s) (8 ounce) tomato sauce
- 1 egg, beaten
- 1 cup(s) cream-style cottage cheese
- 1 cup(s) (4 ounces) shredded cheddar cheese
Directions
- Cook zucchini, covered, in a small amount of boiling water 2 minutes; drain well, and set aside.
- Combine beef and next 6 ingredients in a skillet.
- Cook until meat is browned, drain off pan drippings.
- Add rice and tomato sauce; set aside.
- Combine egg and cottate cheese; stir well.
- Layer half of zucchini in a lightly greased 13×9 inch baking dish; top with meat mixture and cottage cheese mixture.
- Top with remaining zucchini.
- Cover and bake at 350 for 20 minutes.
- Add cheddar cheese; bake, uncovered, an additional 5.
Zwiebelkuchen (Onion Pie)
Yields: 8 serving(s)
Ingredients
- 1 pack yeast; active dry
- 1 teaspoon(s) sugar
- 1 1/2 teaspoon(s) salt
- 3 cup(s) unbleached flour
- 1 tablespoon(s) shortening
- 1 cup(s) water; 120 to 130 degrees fahrenheit
- 6 bacon; slices, cut up
- 2 onions; medium, sliced
- 1/4 teaspoon(s) cumin
- 1/2 teaspoon(s) salt
- Pepper; as desired
- 1 egg yolk
- 1 cup(s) sour cream
Directions
- Mix yeast, sugar, 1 t salt, and 1/2 cup flour.
- Blend in shortening and warm water.
- Beat for 2 minutes.
- Add enough flour to make a soft dough.
- Knead dough until smooth and elastic, about 5 minutes.
- Place dough in a lightly greased bowl.
- Cover and let dough rise in a warm place 1/2 hour.
- Pat dough into a lightly greased 12-inch pizza pan or onto a lightly greased baking sheet.
- Press up edges to make a slight rim.
- Fry bacon until crisp.
- Remove from grease and drain on absorbent paper.
- Add onions to bacon grease; cook slowly until tender but not brown.
- Sprinkle onion, bacon, cumin, 1/2 t salt and pepper over dough.
- Bake at 400 degrees fahrenheit for 20 minutes.
- Blend egg yolk and sour cream.
- Pour over onions.
- Bake for 10 to 15 minutes longer or until golden brown and sour cream is set.
- Serve warm or at room temperature.
Zuppa Di Riso E Pecorino Romano (Rice&Pecorin
Yields: 4 serving(s)
Ingredients
- 2/3 cup(s) arborio italian rice
- 5 ounce(s) pecorino romano cheese flaked
- 1 small cabbage; julienne
- 1 small onion; finely chopped
- 1 small carrot; finely chopped
- 1 celery stick; finely chopped
- 1 cl garlic; finely chopped
- Extra virgin olive oil
- Salt
- Fresh ground black pepper
Directions
- In a saucepan, saute the onion in a bit of oil over medium high heat until transparent.
- Then add the celery, carrot and garlic, and cook for 2 minutes.
- Add the cabbage and cook the vegetable mixture for a few minutes.
- Then cover with hot water, season with walt and pepper, and simmer uncovered for 45 minutes.
- Add the rice and cook for 15 minutes longer.
- Add the cheese, stir gently and turn off the heat immediately.
- Cover and let stand for 5 minutes before serving.
Zucchini, Chile Corn Bake
Yields: 8 serving(s)
Ingredients
- 1 tablespoon(s) vegetable oil
- 1 pound(s) zucchini; grated
- 1/2 cup(s) chopped onion
- 3 eggs
- 3 cup(s) cooked rice
- 7 ounce(s) whole kernel corn (canned) - drained
- 8 ounce(s) chopped green chilies
- 2 cup(s) cheddar cheese, grated
- 4 ounce(s) crumbled queso fresco* or - very mild feta
- 1 teaspoon(s) salt
- Vegetable cooking spray
Directions
- Heat oil in large skillet over medium heat until hot.
- Add zucchini and onion; cook uncovered, stirring constantly, for 5 minutes or until zucchini is soft.
- Remove from heat; set aside.
- Beat eggs in large bowl.
- Stir in rice, corn chiles, cheese, zucchini mixture, and salt.
- Mix well together.
- Pour into 13 x 9 x 2-inch baking pan coated with cooking spray.
- Bake at 375 degrees 45 to 50 minutes or until knife inserted in center comes out clean.
Zuni
Yields: 1 serving(s)
Ingredients
For 1-pound Loaf
- 1 teaspoon(s) active dry yeast
- 1 3/4 cup(s) all-purpose flour
- 1/2 cup(s) yellow cornmeal
- 1/2 teaspoon(s) salt
- 1 tablespoon(s) molasses
- 1 tablespoon(s) olive oil
- 5 1/2 ounce(s) warm water
For 1 1/2-pound Loaf
- 1 1/2 teaspoon(s) active dry yeast
- 2 1/2 cup(s) all-purpose flour
- 3/4 cup(s) yellow cornmeal
- 1 teaspoon(s) salt
- 1 1/2 tablespoon(s) molasses
- 1 1/2 tablespoon(s) olive oil
- 1 cup(s) warm water
Directions
- This southwest indian bread combines the high-rising texture of white bread with the crunchiness of corn bread.
- It is excellent with a good, hot southwestern chili.
- Note that all-purpose flour is used instead of bread flour in this recipe.
- Add ingredients to your bread machine pan in the order given.
- This recipe can be used with the regular or rapid bake cycles.
Zucchini-Potaot-Garlic Soup
Yields: 1 serving(s)
Ingredients
- 4 cup(s) water or stock
- 4 potaotes; cliced and/orpeeled
- 1 carrot
- 10 large cloves garlic; minced
- 1 teaspoon(s) basil; dried
- 2 medium zucchini
- 1/4 cup(s) minced fresh parsley
- 2 tablespoon(s) minced fresh dill weed; if available
- Pepper
Directions
- Dump water, potatoes, carrots, onion, garlic and basil into soup pot and cook til potates are just about done.
- Dump in the zukes and heat through.
- Puress 1/2 or all of it or not, as desired.
- Variation: cook extra zucchinis and potatoes to puree and add to soup to make it creamy without using cream, milk or yoghurt.