plum tomatoes

Garbanzo Bean and Tripe soup

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Buseca or Garbanzo Bean and Tripe soup is one of those special tastes of Milan visitors can enjoy. There are several varieties from parts of Europe and Spanish South America.

To make the soup you will need 1 pound honeycomb tripe, 1 cup white vinegar, 7 bay leaves, 1 tablespoon red-pepper flakes, 1 tablespoon dried thyme, 1 tablespoon dried oregano, 1/4 cup olive oil, 2 onions, diced, 4 plum tomatoes, diced, 6 cloves garlic, minced, 1/4 cup chopped parsley leaves, 1 gallon beef stock, 1/2 cup dried garbanzo beans,1 c up dried white navy beans, 2 turnips, diced, 4 carrots, sliced, 1/2 head white cabbage, shredded, 1 cup long-grain rice, 12 ounces chorizo sausage, thinly sliced, 12 ounces morcilla sausage, thinly sliced, 1 cup grated queso blanco, 5 sprigs basil.

Rinse the tripe under cold running water and fill a large bowl with ice water and add vinegar. Place the tripe in the bowl and soak for 30 minutes. Remove from the water and cut into small cubes.

In a large pot combine the tripe, bay leaves, pepper flakes, thyme, oregano, 1 gallon water and the remaining vinegar. Bring to a boil over high heat and cook at a full boil for 1 hour. Drain the tripe and rinse. In another pot over a high flame, combine the oil, onions, tomatoes, garlic, parsley and remaining bay leaves and cook for 5 minutes. Add the stock, reserved tripe, garbanzo beans, white navy beans and turnips, and boil. Lower the heat and simmer for 1 hour. Add the carrots, cabbage and rice and simmer for another hour. Add the chorizo, morcilla, cheese and basil. Stir and simmer 10 minutes.

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Penne pasta with vodka sauce, yummy

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Pasta (read here other news) is tasty and simple to make and can go with just about everything – even vodka. This is penne pasta with vodka sauce.

To make, you will need salt, 12 ounces whole wheat penne pasta, 1 can whole plum tomatoes, 1 tablespoon unsalted butter, 2 shallots minced, 1 clove garlic minced, ¼ teaspoon red pepper flakes, ½ cup vodka, 2/3 cup heavy cream, ½ cup freshly grated parmesan cheese, and a handful of freshbasil leaves torn.

To prepare bring a large pot of water to the boil and add the penne pasta and cook according to the directions on the box. Drain the pasta and use some of the water for afterwards. Put the tomatoes in a bowl and crush them with your hands.

Melt the butter over a large skillet over a medium flame and place shallots and cook until they are slightly softened for about 3 minutes. Next add the garlic and the red pepper flakes and cook for a minute. Take from heat and add the vodka, tomatoes and salt and return to the fire and continue to stir until the alcohol cools. This should take about 7 minutes. Add the heavy cream and cook until the sauce thickens and stir in parmesan cheese and basil.

Add the pasta to the sauce and combine and add a bit more parmesan and basil.



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Meatball Submarine, filling
						

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Meaty, saucy, bready, and filling – this is the meatball submarine sandwich. To make the sauce, take 2 tablespoons extra-virgin olive oil, 1/2 small onion, finely chopped 1 stalk celery, finely chopped, 1/2 medium carrotchopped, salt, 1 28-ounce can whole plum tomatoes, crushed, 1 bay leaf, 2 fresh basil leaves.


 


For the meatballs take 4 ounces russet potato, peeled, salt,1 pound ground veal shoulder, 1/3 cup grated parmesan cheese, 2 tablespoons whole milk, 1 1/2 teaspoons minced garlic, 1 teaspoon chopped fresh thyme, 1/4 cup extra-virgin olive oil, ground pepper, and 4 to 6 pieces baguette.


 


To make the sauce heat the oil in a saucepan over medium flame and add onion, celery, carrot, and salt and cook. Stir occasionally, until soft. Stir in tomatoes and their juices, the bay leaf, basil and 1/2 cup water.


 


Bring to a simmer and cook, stirring occasionally, until the sauce thickens. Season. Make the meatballs by putting the potato in a saucepan with salted water and bring to a boil. Cook until the potato is tender. Cool then grate.


 


Mix the ground veal, parmesan, milk, garlic, thyme, 1 tablespoon olive oil, 1/4 teaspoon pepper, and salt with your hands until combined. Form the mixture into 1-inch meatballs.


 


Heat the remaining olive oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook until browned. Add sauce and cook for a further 5 minutes. Fill the baguettepieces with meatballs and add more sauce.


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