Friday, April 20, 2012

Guest Post by Frank A. Ruffolo, Author of Gabriel's Chalice

Now and then I have a guest post from some of my readers.  Today I have a guest post from Frank A. Ruffolo who is the author of Gabriel's Chalice.  I've not read Gabriel's Chalice... yet... but after reading the reviews on Amazon I've decided this is a must read so keep an eye out for my review within the next few weeks.  Until then, enjoy Frank Ruffolo's recipe for -----

Wedding Soup

½ head escarole (about ½ lb.)
1 ½ large carrots, chopped
12 cups chicken stock, preferably homemade
Freshly grated Parmigiano-Reggiano cheese

½ lb. ground veal or beef
½ cup plain bread crumbs
½ cup freshly grated Parmigiano-Reggiano cheese
¼ cup very finely minced onions
1 large egg
½ tsp. salt
Freshly ground pepper to taste

Trim the escarole and discard any bruised leaves.  Cut off the stem ends.  Separate the leaves and wash well in cool water, especially the center of the leaves where soil collects.  Stack the leaves and cut them crosswise into 1” strips.  You should have about 4 cups.  Combine the escarole, carrots and stock in a large pot.  Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.

To make the meatballs:
Meanwhile, combine the ground meat, bread crumbs, cheese, onion, egg, salt and pepper in a medium bowl.  Shape into tiny balls, less than 1” in diameter.  Then add to stock mixture and cook together.  Salt to taste and serve.
Post a Comment