My family is a very big Italian family. So I like to cook my food and have it taste good too. School lunches are terrible, so I was wondering if there were any Italian recipes I could take to school. Anything like soup because I have a thermos or something that doesn’t need heating.
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mikthebest93 - said
September 30 2010 @ 19:01
Hi,
Pasta Fagioli
Ingredients:
1 or 2 tablespoons olive oil
1 garlic clove, chopped
1/2 stick of pepperoni, chopped
14 oz. can chopped tomatoes
1 can low sodium chicken broth
1 cup water (or more)
16 oz. can cannellini beans, rinsed and drained
16 oz. ditalini pasta
Directions:
In large stockpot heat olive oil over medium heat until warm. Add garlic and pepperoni and saute about 2 or 3 minutes until pepperoni begins to color oil. Add tomatoes and simmer about 10 minutes. Add chicken broth and water and bring to a boil. Add beans and cook about ten minutes.
In a separate pan cook pasta until al dente (firm to the bite). Drain and add to bean mixture. Heat through.
Serve with grated cheese and crusty Italian bread.
Depending on how soupy you prefer it, you may add less or more water. Remember the pasta absorbs the liquid.
Italian Sausage Soup Recipe:
Ingredients:
2 slices bacon
1/2 lb lean Italian turkey sausage, casings removed
2 large russet potatoes, cut into 1/2-inch cubes (about 4 cups)
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
2 cans (14 oz each) reduced-sodium chicken broth
4 cups water
4 cups chopped fresh kale or Swiss chard leaves
1 can (15 or 19 oz) cannellini beans, drained, rinsed
1 cup fat-free half-and-half or regular half-and-half
Directions:
1 In 4-quart nonstick saucepan or Dutch oven, cook bacon until crisp; drain on paper towel. Crumble bacon; set aside. Remove and discard drippings from saucepan.
2 In same saucepan, cook sausage over medium-high heat 6 to 8 minutes, stirring frequently, until no longer pink. Drain well on paper towels; set aside.
3 In same saucepan, mix potatoes, onion, garlic, Italian seasoning, salt, pepper, pepper flakes, broth and water. Heat to boiling. Reduce heat to low; cook uncovered about 10 minutes, stirring occasionally.
4 Stir in bacon, sausage, kale and beans. Cook 10 to 15 minutes, stirring occasionally, until potatoes and kale are tender. Stir in half-and-half; cook just until heated.
Minestrone
Ingredients:
1 yellow bell pepper
2 ounces pancetta
1/2 onion
1/2 carrot
1/2 garlic clove
2 tablespoons olive oil
3 tomatoes, peeled, seeded and chopped
1 fresh flat-leaf parsley sprig, chopped
2 potatoes, diced
3/4 cup fava beans, shelled
2 zucchini, sliced
scant 1 cup peas, shelled
1/4 cabbage, coarsely shredded
1 Belgian endive head, cut into strips
2 eggplants, diced
scant 1 cup cannolicchi pasta
2 teaspoons chopped fresh basil
salt and pepper
provolone cheese, freshly grated, to serve
Directions:
Place the bell pepper under a preheated broiler and cook, turning frequently, until the skin is charred and blistered. Place in a plastic bag and tie the top. When cool enough to handle, peel off the skin, halve and seed the pepper and dice the flesh Finely chop the pancetta with the onion, carrot and garlic. Heat the oil, add the pancetta mixture and cook over low heat for a few minutes until lightly browned. Add the tomatoes and cook for about 10 minutes, Add 8 3/4 cups water and season with salt and pepper. Bring to a boil, add the potatoes and beans and simmer for 1 hour, Add the zucchini, peas, cabbage, Belgian endive, eggplants and yellow pepper. Simmer for a further 30 minutes. Add the pasta and cook for 10 minutes until al dente. Season with salt if necessary. Ladle the minestrone into a soup tureen, sprinkle with the basil and serve with provolone.
Broccoli Soup
Ingredients:
1/4 pounds broccoli (about 1 head)
2 tablespoons cream
1/4 ounces slivered almonds
Salt and freshly ground pepper
Directions:
Peel the broccoli stems and chop them coarsely. Break up the flowerets. Boil a pot of salted water, just enough water to cover the broccoli, and add the broccoli. Cook until soft, around 10 minutes. Drain, reserving the water. Blend the broccoli with a bit of its water and put back into the pot. Add the cream, and as much water to make a dense soup. Put the almonds a mortar or pulverizer and pound into a paste. Add the paste to the soup, along with salt and freshly ground pepper. Heat and serve.
Zuppa:
Ingredients:
1 c. dried borlotti or red kidney beans, rinsed
2 oz. sliced pancetta, finely chopped
2 T. extra virgin olive oil plus more for drizzling
2 celery ribs, chopped
2 carrots, peeled and chopped
1 medium onion, chopped
1/2 c. pearled barley, rinsed and drained
Salt and freshly ground pepper to taste
Place the beans in a large bowl with cold water to cover by 2 inches. Soak at least 4 hours or overnight in the refrigerator.
Directions:
In a large pot, combine the pancetta and oil. Cook over medium heat until the pancetta is lightly browned. Add the celery, carrot, and onion. Cook, stirring frequently, until the vegetables are golden brown, about 10 minutes. Stir in the garlic.Drain the beans and add them to the pot with 2 quarts water. Bring to a simmer over low heat. Cook 1 hour or until the beans are very tender.
Strain the beans and vegetables, reserving the liquid. Pass the beans through a food mill or puree them in a food processor. Combine the cooking liquid and bean puree in the pot. Add the barley, and salt and pepper to taste. Cook 30 minutes or until the barley is tender. Stir frequently to prevent scorching. Add a little water if the soup becomes too thick. Serve hot or warm with a drizzle of extra virgin olive oil.
Hope this helps =)
Bryant N - said
September 30 2010 @ 19:01
If soup is the easiest thing for you due to the no heating thing, try making some Minestrone, Chicken Tortellini, Lentils and Italian Sausage, Pasta Faggiole, Cioppino, or my fav Italian Wedding/Escarole Soup
G*G* - said
September 30 2010 @ 19:01
You could EASILY bring some baked chicken or fish dishes, you just have to use some sturdy tupperware! Why not bring some Chicken Cacciatore? Or even some Eggplant Parm? And don’t worry about it sitting in your backpack for 4 to 5 hours… I do this all the time and it’s always just fine.
mykah - said
September 30 2010 @ 19:01
Minestrone soup is awesome (beans veggies in a tomato broth.) Take some crusty bread with you to round out your meal – and a salad with dressing on the side.
How about a chicken parm sandwich – you could heat the sauce in the am and then put the sandwich together at school using the hot sauce to heat up the rest of the sandwich. – Could also do with a meat ball sandwich.
Cold Pizza – make some tasty homemade pizza the night before and take to school the next day.
Emma - said
September 30 2010 @ 19:01
Here are bunch of Italian recipes for authentic Italian cuisine – http://www.gourmet-living.com/category.html?category=italian