Zuppa Toscana, Tuscan soup

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When one thinks of Italian food pasta, pizza, and antipasto most readily come to mind. But Italian cuisine also includes an interesting array of soups. One such soup is the Zuppa Toscana.

As the name suggests, Zuppa Toscana is soup indigenous to the Italian region of Tuscany. To make this soup you will need 1 package smoked sausage, 2 potatoes, cut into small slices, 3/4 cup chopped onion, 6 slices bacon, 1 1/2 teaspoons minced garlic, 2 cups kale– shredded, 2 tablespoons chicken bouillon powder, 1 quart water, and 1/3 cup heavy whipping cream.

To prepare first preheat an oven to 300 degrees F, place the sausage on a baking sheet and bake for 25 minutes. Cut each in half, lengthwise.

Cook the onions and bacon in a large skillet over a medium flame until the onions are translucent. Crumble to bacon and add the garlic, to the onions and cook for another minute. Add the chicken base and water, potatoes, and simmer for around 15 minutes. Add the bacon, sausage, kale, and cream and cook for a further 4 minutes. Serve when hot.

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Creamy Fettuccine Alfredo with Chicken and Parmesan Cheese

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For a meal with a taste of Italian try Fettuccine Alfredo (read here other news). This is a dish to which one can add a variety of meats or seafood such as chicken and shrimp.

The recipe requires 12 ounces dried fettuccine,3 tablespoons butter, 12 ounces skinless, boneless chicken breast, cut into bite-size pieces, 2 large red or yellowbell peppers, cut into bit-size strips, 3 cloves garlic, minced, 1 1/4 cups heavy whipping cream,1/2 teaspoon salt,1/8 teaspoon black pepper 2/3 cup grated Parmesan cheese, and Fresh basil.

To prepare, first cook the fettuccine in a large pot and according to directions on the package, then drain and return to the pot and cover to keep warm. You can add a few teaspoons of vegetable or olive oil t the salted water to prevent pasta from sticking together.

Next melt butter over medium flame in a large skillet and add chicken. Cook for 3 to 4 minutes or until cooked through and no pink remains. Remove the chicken from the pot with a slotted spoon.

Add bell peppers to pan and cook for 5 minutes, stirring occasionally. Add garlic and cook for 1 minute more. Then add whipping cream, salt, and black pepper and bring to a boil.

Boil gently, uncovered, for 2 to 3 minutes or until mixture begins to thicken. Remove from heat; add the 2/3 cup Parmesan cheese and cooked chicken. Add the cooked fettuccine to the pan, stir gently and serve with additional Parmesan cheese and fresh basil.

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