Garlic soup finished dish
Zuppa di aglio. Versions of this soup exist all over the world. I used to live in the Czech Republic and česnečka was said to be a fantastic cure for a hangover 😉 It is best made with new season “wet” garlic, but regular dried garlic will give good results. Use very good stock, it will be so much better than cubes. It can easily be made vegetarian by using vegetable stock and a vegetarian cheese. Serves 4.
Garlic soup ingredients
1 litre of
good chicken stock 100g garlic about 2 or 3 heads, peeled and finely diced
200g potatoes, peeled and finely diced
4 slices rustic white bread, toasted
2 tbsp olive oil
parmesan or grana
Simmer the garlic and potato in the stock for about 20 minutes. The garlic and potato should be very tender.
Liquidize until smooth and season with salt and pepper.
Cut a clove of garlic in half and rub the cut side on both side of the toast. This will produce quite a strong garlic flavour, so be careful. If you prefer a mild flavour, leave out this step altogether.
Drizzle the toast with olive oil, put a slice into each bowl, pour the hot soup on top and sprinkle with parmesan.
Bread, Chicken stock, Garlic, Minestra - Soup, Potatoes, Primo - first course, Recipe
first course, garlic, Italian recipe, minestra, primo, soup
Jul · 07
This is my attempt to recreate a dish I had on Sunday at Lama S. Giorgio. Theirs was better, but mine was pretty good too 🙂
400 grams dried mixed pulses — soaked overnight
1 small carrot, chopped
1 small onion, chopped
1 stick celery, chopped
1 pancake (English), cut into triangles
1 litre homemade stock (no salt added)
Heat a little olive oli in a saucepan and fry the carrot, onion and celery over a medium until the onion softens – about 5 minutes.
Drain the pulses and add to the pan. Add the stock and bring to the boil. Turn the heat down low and cook until the beans are tender – 1 – 1.5 hours.
Just before you are ready to serve, add the pancake triangles and season with salt. Serve with fresh, crusty bread.
Note: If You don’t have time to make homemade stock, use water. Don’t on any account use stock cubes as the beans will take an age to cook and will not taste anywhere near as nice.
Minestra - Soup, Primo - first course, Recipe
Bean soup with pancakes, beans, cooking, first course, food, italian, minestra, pancakes, primo, Recipe, soup
Jan · 31
Crema di sedano. Serves 4.
celery soup ingredients
1 litre stock (vegetable or meat)
1 tbsp olive oil
1 medium onion, chopped
400g celery, chopped
3 medium potatoes, diced
Heat the butter and oil in a pan, add the celery and onion and cook for a few minutes, stirring from time to time.
Pour in the stock, add the potatoes, cover and simmer for 40 minutes.
Puree using a stick blender until smooth. Warm the milk, remove the soup from the heat, stir in the milk.
Serve with parmesan cheese.
celery soup finished dish
Beef stock, Celery, Milk, Minestra - Soup, Onion, Potatoes, Primo - first course, Recipe, Stock, Vegetable stock
celery, cooking, Cream of celery, first course, food, italian, minestra, primo, Recipe, soup
Jan · 18
This soup is another classic Bari dish. If you ask a Barese what their favourite dishes are, they’ll usually mention Pasta e Patate. Serves 4
Pasta and potatoes ingredients
500g potatoes, peeled and diced
100g polpa di pomodoro or tinned chopped tomatoes
1 celery heart, chopped
1 clove garlic, peeled and squashed (but still whole)
salt and pepper
Brown the garlic in 4 tablespoons of olive oil. Remove the garlic and discard.
Add the potatoes and celery and cook for a couple of minutes.
Add the tomatoes and season with salt and pepper
Add water so that all the ingredients are covered
Cook until the potatoes are starting to fall apart.
Half cook the pasta in plenty of salted boiling water
Add the pasta to the potato mixture and continue cooking until done.
If the soup is too thick, add a little of the pasta cooking liquid.
Bari, Ditali, Minestra - Soup, Primo - first course, Puglia, Recipe, Regions
Bari, cooking, first course, Food links, italian, minestra, Pasta, Pasta & potatoes, patate, potato, primo, Recipe, soup
Dec · 18
Taranto produces some of the best mussels in the world. They are often eaten raw as an antipasto, but I have to say, I prefer them cooked. This simple soup is a great way to have them. Serves 4
1kg mussels, cleaned thoroughly
300g tomatoes, peeled, deseeded and chopped
1 clove garlic, whole
1 chilli, whole
4 sprigs parsley, chopped
Open the mussels by heating them, along with a little oil in a covered pan. Reserve the liquid.
In a seperate pan, fry the garlic and chilli until the garlic is nicely browned. Remove the garlic and chilli and discard.
Add the tomatoes to the oil, season with salt and cook over a medium until the tomatoes break down to make a sauce. About 10 minutes.
Remove the meat from most of the mussels, reserving a few for decoration.
Add the mussels along, the cooking liquid and the parsley to the tomatoes and heat through.
Serve with crusty bread or crostini
Fish & seafood, Minestra - Soup, Mussels, Primo - first course, Recipe, Taranto
cooking, first course, Food links, italian, minestra, mussels, primo, Recipe, soup, taranto, Taranto mussel soup
Dec · 16