Text 29079, 81 rader
Skriven 2012-09-02 14:57:00 av JIM WELLER (1:123/140)
Ärende: Moosewood 7
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Incavolata
 Categories: Soups, Main dish, Beans, Italian
      Yield: 1 Servings
 
    1/2 lb Rinsed, chopped kale
      4 lg Garlic cloves, minced
      6 c  Cooked beans (white kidneys
           Are best)
      4    5 cups pork stock
      2    Heaping tbsp. tomato paste
    1/2 ts Sage, or to taste
      1 ts Salt, or to taste
           Black pepper
 
  In soup pot, saute garlic briefly. Add about half the beans and
  stock to the pot; blenderize or process the rest of the beans and
  stock along with the sage and tomato paste, and return to pot. Add
  kale, salt and pepper and simmer at least half an hour, till kale
  is tender.
  
  Italian farmfolk are said to thicken this soup with a paste made
  of 1/2 c. corn meal, 2 tbsp. lemon juice (fresh, NOT bottled), and
  enough water to bring volume up to 1 cup.  This is stirred in
  slowly, and soup is simmered another 10-15 min., stirring often
  (it scorches easily), and topped with parmesan. I have not tried
  this, but it does sound interesting. Anyway, the soup is excellent
  as is.
  
  Source: SUNDAYS AT MOOSEWOOD RESTAURANT, slightly adapted.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Italian Tomato Sauce
 Categories: Italian, Sauces
      Yield: 6 servings
 
      3 tb Olive oil
      2 c  Chopped onions
      1 md Bell pepper, diced
      2 ts Basil
      1 ts Oregano
      1 ts Thyme
  1 1/2 ts Salt
     13 oz Canned tomatoes, chopped
      6 oz Tomato paste
      1 tb Honey
           Black pepper, lots
      6    Garlic cloves, minced
           Parsley
 
  Heat olive oil in a Dutch oven.  Add onion, bell pepper, herbs &
  salt. Saute over medium heat until the onion is fairly soft, 8 to
  10 minutes.
  
  Add tomatoes, tomato paste, honey & black pepper.  Bring to a
  boil. Lower heat & simmer, partially covered, for 20 to 30
  minutes.
  
  Add garlic & cook 10 minutes more.  Either let the sauce sit for a
  couple of hours or serve now.
  
  Serve over spaghetti & with homemade garlic bread.
  
  Mollie Katzen, "Moosewood Cookbook", Revised Edition
 
MMMMM

Cheers

YK Jim


... I never know how much of what I say is true.

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