Italian Amaretto Chocolate Ricotta Cheesecake

Tuesday, November 30, 2010








19

Marinade for Lemon and Garlic Herb Crusted Pork Tenderloin

Saturday, November 27, 2010
Lemon Herb Pork Loin Roast did in a slow cooker, oven or grilled this is a wonderful flavored pork tenderloin!


If you're like me, then you want something easy and fork-tender, I hate tough meat or chewing it for hours.


Seriously if I have to fight with my meat, then it's not worth my time and I just move on to the side dishes on the table.


I would rather not eat meat at all if it's tough and tasteless.


This pork tenderloin so melts in your mouth tender, it's full proof, easy and perfect every time.


Don't give it a second thought on looking for another recipe this will be the one everyone raves about and the flavors are spot-on delicious!





this is a recipe for pork tenderloin that is marinated in lemon, herbs and garlic. This recipe for pork tenderloin can be done in the oven or slow cooker







7

Sweet Potato Soup with Coconut Milk and Happy Thanksgiving!

Thursday, November 25, 2010
Retail is a tough time of year for me. I usually work 14 to 16 hours on Black Friday. Thanksgiving Day is very important in our Italian family heritage. We always make time together and share our favorite dishes we like to cook. This year I will be working on Thanksgiving and it will be a little different than usual. Everyone will pitch in, even my husband will be frying the Turkey, ( and he doesn't cook!) so I have the Turkey in a marinade right now. He will start cooking when we all get out of work around 2pm, my one son that usually guests posts is working too.







My day will start out by getting up at 4:00 am and getting to work by 5:30am. I made most everything the night before which was yesterday, last night, after work. I will be so ready to spend some time with the family today and relax before the big Black Friday, which we will be at work at 1:30am ( yes that's right 1:30 am in the morning! )



This is a comforting soup to start out with before the big dinner. I would like to take this time to wish all my readers a very Happy Thanksgiving , enjoy your families, good conversationm great food and be Thankful as we are to be together today. We all have many things to be thanksful and grateful for if you are all sharing your day with family.his. That's just one of our many blessings that I am truly grateful for, family, taste, good health and the love we all have for each other. I wish for all of you a healthy safe and loving Happy Thanksgiving! Thanks again for your continued support. Tomorrow is going to be a very long day! Claudia

 Starter for Dinner today:



Sweet Potato Soup

6 cups cubed peeled sweet potatoes (about 3 large)

3 1/2 cups chicken or vegetable stock

1 tbsp minced ginger root

1/2 cup unsweetened coconut milk

3 tbsp fresh lime juice

1/2 tsp salt

1/4 tsp pepper

1/4 cup sliced almonds, toasted

1/4 cup chopped fresh coriander (cilantro)

pinch of cinnamon

In saucepan combine potatoes, stock and ginger; bring to boil. Reduce heat, cover and simmer for about 10 minutes or until potatoes are tender.

Meanwhile, toast almonds in dry skillet over medium-low heat for 3 to 5 minutes or until golden.

Place into a food processor or blender (or if you have an immersion blender into a medium sized sauce pan. Puree until smooth.

Return to saucepan, whisk in coconut milk, lime juice, salt and pepper. Cook over low heat until heated through.

Ladle into bowls; sprinkle with almonds and coriander, parsley for garnish.





Mom's Shrimp Cocktail

Roasted Garlic Mashed Potatoes

Sweet Potato with Banana and Walnuts

Broccoli with Olive Oil and Garlic



Amaretto Cranberry Sauce/Relish

Fruit Kabobs
 Our Main Courses for today:
Homemade Cavatelli and Traditional Sunday Sauce (on Thursday! )

Dessert will be three pies, Nutella Chocolate Mousse, pumpkin and pictured is Banana Cream
Alot of preparation the days before Thanksgiving, starting on Tuesday marinating the  fresh Turkey, made the pies and sides Wednesday. My son Curt and I previously made Cavatelli together and froze them along with the sauce. The gang just will have to heat things up, boil some water for the pasta, and fry the Turkey!
Since the Turkey will be a new experience for us this year using a fryer, all I have is the picture of it marinating...will give you all an update after my hubby cooks this tomorrow. Happy Thanksgiving to you and yours~
From Claudia and Family @What's Cookin Italian Style Cuisine!

Have a Fabulous Turkey Day!!!!!


11

White Bean, Ham and Brussel Sprout Soup Recipe

Wednesday, November 24, 2010



2 tablespoons extra-virgin olive oil
2 pounds Brussels sprouts, trimmed par boil for 10 minutes
6 garlic cloves, chopped
1 cup chicken or vegetable stock
1 15-ounce can white beans fresh or drained and rinsed
1 tablespoon butter
1 cup (about 4 ounces) coarsely grated pecorino or Parmesan cheese
1 cup cooked leftover Ham chunks
Heat 3 tablespoons oil in heavy large skillet over high heat. When just about to smoke, add half of Brussels sprouts. Cook until brown, stirring occasionally, about 5 minutes. Remove from heat and place Brussels sprouts in a bowl.

Add remaining 2 tablespoons oil to skillet; increase heat to high. Add garlic; sauté until brown, stirring constantly, about 1 minute. Add  ham, broth and Brussels sprouts. Cook until Brussels sprouts are crisp-tender, stirring frequently, about 3 minutes. Add beans and butter; stir until butter melts and broth is reduced to glaze, about 1 minute. Season with salt and pepper. Stir in cheese.
17

Fresh Cranberry Orange Breakfast Scones

Monday, November 22, 2010
Here's a great way to start your Holiday morning with these delicious breakfast scones. Orange with a hint of cinnamon will be a lingering smell all morning long! Enjoy!



I love making quick bread in the fall, these are so festive looking for the holiday.



Especially at Thanksgiving, or Christmas, the color of these and fresh taste of orange is the perfect way to start that busy day!



Just one more thing, these may be the best fresh cranberry scones you'll ever make so if this is your first shot at using them fresh give this a try you won't be disappointed.










17

Nutella Chocolate Mousse Tart

Sunday, November 21, 2010


Nutella Mousse with Toasted Meringue and Hazelnuts





Nutella  Chocolate Mousse

3/4 cup Nutella
1/3 cup unsalted butter
4 eggs, separated
1 tablespoon sugar

In a double boiler or oven proof bowl, over simmering water, melt the Nutella and butter, stir to combine. Beat in the egg yolks, one at a time, stirring after each addition. Remove from the heat and set aside.

In large bowl, beat the egg whites until soft peaks form, then add the sugar and continue beating until smooth and glossy.
 Gently fold in 1/4 of the egg whites to the Nutella mixture using a spatula, then add the remaining whites and combine completely. Spoon into cooled pie crust and cool in the refrigerator 4 hours.
 
Chocolate Butter Crust :
Makes  1 large tart shell in pan with removable bottom
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
2 large egg yolks
2 tablespoons heavy cream, chilled
1/2 teaspoon pure vanilla extract

Dough

Place flour, cocoa, sugar, and salt in the bowl mix together with electric heavy duty mixer. Add butter, mixture will resembles coarse meal, about 10 seconds. Add yolks, cream, and vanilla; process until mixture comes together, keep adding cream if too dry, a little at a time.

Turn out dough onto a piece of plastic wrap, and flatten into a disk with the palm of your hand. Wrap well, refrigerate at least 30 minutes or until ready to use, up to 2 days.

Line the bottom of a removable tart pan with pistachio nuts. Unwrap dough, roll the dough out about 1/2 thick on the clear wrap, lift still on the wrap and place on over the nuts, to line the tart pan. With plastic wrap push still over the top, press sides in to make sure all dough is in the fluted edges to the top. Remove plastic wrap. Prick the dough with a fork on the bottom and bake on 350 until tart is done around 25 minutes. I make sure the toothpick is clean in the center before removing from the oven. Cool around 5 minutes, loosen edges if they look stuck with a knife and gently move from the fluted edges then flip onto on board to cool.
Then line a cookie sheet with wax paper and flip it right side up.  Fill  when cooled with mousse, add a  toasted meringue- or whipped cream topping and chopped hazelnuts.

Meringue:

3 egg whites from large or jumbo eggs, at room temperature
1/4 cup superfine sugar
1/4 teaspoon cream of tartar
In a chilled clean bowl, beat the egg whites at high speed with an electric mixer until soft peaks form. With mixer running, add the cream of tartar, then gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. But don't walk away and overbeat as I did! It will not be smooth and get dry as you see in the picture...don't even answer the phone! That's what happened to me and this is the result too stiff of peaks formed!
Pile on to the top of your pie and seal edges to crust. (Sprinkles with nuts after its sealed and starts to brown or they will sink in.) Bake at 400°F  until lightly browned. Watch this closely as it will brown quickly in different ovens.

Tips:
The bowl must be cold I put my bowl and beater in the refrigerator first! The bowl must be immaculately clean!

Sugar fills an important role in meringue. It stabilizes the beaten egg white foam which enables it to sit longer and hold its shape. Sugar pulls the water from the eggs and allows it to set better. When using sugar, your meringue can run the risk of getting a gritty texture so I only use superfine sugar when making meringue because it dissolves faster than table sugar. Use meringue within 5 minutes after beating as they will deflate quickly.

The challenge in making perfect meringue is neither to under or over beat the eggs. Under beating introduces too little air, and the whites will rise inadequately. If over beaten the mixture will separate. Seal your pie to the edges before baking. Its also better to make just before you serve as refrigerating will cause it to seperate from the edges and get runny.
24

Baked Pork Loin Chops with Mandarin Orange Stuffing

Thursday, November 18, 2010





4  boneless pork loin chops or center cut pork chops
2 teaspoons salt, divided
1/2 cup chopped celery
1 tablespoon fresh chopped fennel
2 cloves minced garlic
3/4 cup chopped onion optional
4 tablespoons butter, melted
4 tablespoons brown sugar
6 cups bread cubes
1 egg, beaten
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 large can mandarin oranges, drained
2 tablespoon shredded coconut
1 can cream of chicken or mushroom soup
Italian flavored bread crumbs

In a large fry pan, melt butter and brown celery and onion, garlic and stir in brown sugar. Combine bread cubes with sage, thyme, pepper, the remaining 1 teaspoons salt, and the egg, add to celery, fennel and onion mixture. Combine thoroughly, then gently stir in mandarin oranges and coconut. Preheat oven to 325 degrees . Spoon the  stuffing mixture into a non stick sprayed baking dish, then place pork loin on top of stuffing. Spoon soup on top of each piece of pork and sprinkle with Italian flavored bread crumbs. Cover with lightly sprayed oiled foil and bake at 325 degrees for 1/2 hour. Remove foil and bake another half hour for a total of 1 hour.
Printable Recipe
18

Crockpot Cheesy Broccoli Chicken

Tuesday, November 16, 2010
If you don't have a crockpot your missing out, do you like cheese and broccoli? Are you a always in a hurry and want a great meal to come home to that easy? This is for you.

This is so easy! I took a can of broccoli and cheddar soup. A package of eight chicken thighs, 1/2 can of water and viola! This is what we got.... fast, easy, over some steamed white rice.

1 can broccoli cheddar soup
1/2 can water
1 cup steamed rice cooked separate
6 to 8 chicken thighs or breasts bone in or bone less

In a 5 quart crockpot, add chicken into a lightly oil sprayed crock. Add chicken.
Pour broccoli cheddar soup of the chicken, add water. Put on low in the morning and around 8 hours later, perfect tender cheesy chicken and broccoli.
If you want more broccoli, add a package of frozen chopped broccoli to this.
Boil 1 cup of rice separately. Place rice on a plate, chicken and cheesy sauce over the chicken and rice. Enjoy~
22

Nutella Ganache Milano Cookie Knockoffs

Sunday, November 14, 2010
Delicious buttery and filled with decadent fudge. These Nutella Ganache Milano Cookie Knockoffs of one of the best cookies you will ever make homemade!


Nutella Ganache Milano Cookie Knockoffs
29

Grandma's Italian Apple Honey Torte Recipe

Friday, November 12, 2010
This is a rich Italian Apple Honey Torte. Growing up my grandmother just loved to use honey. She was one to put it on fried dough, on cookies, cakes and tea.This blog post is dedicated to her, the late Grandma Victoria Ferraro Colenzo we miss you always
Ciao, Claudia


Apples sprinkled with cinnamon and sugar



 Growing up this was one of our favorite tortes, I always wished for fall to hurry and get here because I knew grandma was going to make her favorite cake every year without fail when those apples were ready.  A scratch cake made with love that you'll never tire of.  The taste is like a shortcake  with an amazing glazed apple flavor. Great with coffee, this isn't  real sweet.  Serve with whipped cream or vanilla ice cream or plain.  

Grandma's Italian Apple  Honey Torte Recipe

1/3 cup honey
2 tablespoons fresh lemon juice
3 large or 4 small Mcintosh apples, peeled and each cut into thick slices like wedges (about 1-1/4 pounds)
3/4 cup granulated sugar
6 tablespoons butter or stick margarine, softened
1/4 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 extra large eggs or 3 large
2 tablespoons milk
1 teaspoon grated lemon rind
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Cooking spray
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees.

Combine honey and lemon juice in a large nonstick skillet; bring to a simmer over medium heat. Add apples, cook 10 minutes or until almost tender, stirring frequently. Remove from heat, set aside.

Beat 3/4 cup granulated sugar, butter, brown sugar, and vanilla at medium speed of a mixer until well-blended (about 4 minutes). Add the eggs, 1 at a time, beating well after each addition. Stir in milk and lemon rind. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine the flour, baking powder, and salt, stirring well with a whisk. Gradually add flour mixture to sugar mixture, beating at low speed until blended. Batter is very thick. Spread batter into a 9-inch springform pan coated with cooking spray pat down with floured fingers.

Remove apples from skillet with a slotted spoon. Discard remaining any liquid left. Arrange apple slices in a flowered pattern on top or spokelike wheek on top of batter, pressing slices gently into batter, anything leftover can be put in the center of the torte. Combine 1 tablespoon granulated sugar and cinnamon; sprinkle evenly over apples. Bake at 350 degrees for 40 to 50 minutes or until cake springs back when touched lightly in center, be careful not to over bake. Cool in pan on a wire rack. Cut into wedges using a serrated knife. Serve with whipped cream or vanilla ice cream.
Printable Recipe
22

Potato and Tuna Fried Cakes

Wednesday, November 10, 2010

3 russet potatoes or if your in a hurry use instant potatoes follow instructions
2 tbsp oil
1 can tuna water packed drained
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
1 tsp paprika
1 tsp garlic powder
1/4 teaspoon cayenne pepper
1 to 2 cups bread crumbs
1 egg, lightly beaten
Oil for deep-frying canola, olive oil, butter
salt and pepper to taste

Boil potatoes in a pot of  boiling water. When they become soft, peel off skin and mash them add a tablespoon of butter, salt, pepper to taste.

Heat oil over medium-high heat in a pan. Fry garlic until lightly browned. In the same bowl as the potatoes, add tuna, garlic, Worcestershire sauce, 1/2 cup bread crumbs, salt, pepper, paprika, and garlic powder, cayenne pepper and  stir until well blended. 

Roll the tuna mixture into mounds or patties. Coat each pattie with breadcrumbs, dip into beaten egg and roll again in breadcrumbs again.

Heat oil for frying. ( Or for a healthier version, place on parchment paper and bake on 375  degree oven, till brown)   Pan fry tuna cakes  ( I like to add a tablespoon of butter in the olive oil) till golden brown on each side. Lower heat if they brown too soon. Drain cakes on paper towels and serve hot with tarter, tomato sauce, or sour cream and dill.
Printable Recipe
22

Peppers,Peppers, Peppers Italians love Peppers!!

Tuesday, November 9, 2010



Grandpa and Grandma Victoria Ferraro Colenzo and Giovanni (John) Colenzo
Where it all began my heritage..... They had all kinds of vegetable gardens and many types of peppers we would eat. Here are some of the memories I have to share with you on this wonderful vegetable.....


Roasted Peppers...often Grandma made on a gas stove and burnt under a broiler until soft and tender... just peel the skins, add olive oil and fresh garlic cloves...a little salt...crusty Italian Bread... a banquet!










































Italianelles Long in shape, the Italian Sweet Pepper is a popular variety of chile pepper a common use in Italian cooking. Most often this pepper is use as a frying pepper, shown is sautéed in olive oil, with fresh garlic, salt and pepper. Many times add to foods such as pasta, eggs, sausage and various meats, pizza, and salads of all kinds. You can, grill, roast, stuff, boil, fry, bake, or even eat raw. It is a traditional pepper to use for making the Italian dishes and know for its sweetness in flavor. This pepper takes on a similar shape to the Anaheim chile pepper. When this Italian pepper is harvested it usually reaches 6 to 8 inches in length and may be still be young and green colored or it may be allowed to mature to a bright red colored pepper. Always select firm peppers, never soft.


Other terms for the Italian Sweet Pepper can also be referred to as an Italian Sweet Relleno Pepper or a Sweet Italian Frying peppers.




To prepare a bell pepper, cut around the stem, which you may want to keep to use as a cap, scoop out the seeds and discard them take out the white part of the ribs out. If the recipe you are following suggests you peel your peppers, put them under a broiler, turning them often, until they blister, then scrape away the skins (if you've already cut them into strips broil them skin side up).
By the way, Italian for bell pepper is peperone, which becomes peperoni in the plural. Hot peppers are called peperoncini (little peppers) in standard Italian.


Shown are fried Italianelle peppers. Can be added to scrambled eggs, toppings for pizza, with sausage, on salads or just plain in a sandwich, the olive oil here is full of flavor. Roasting these after you have cleaned and sliced in half are easy. Lay them down on an outdoor a grill if you have one. Put skins side down and roast until tender burnt on the outside, the skins will easilly come off. Dredge in olive oil, cloves of garlic and refrigerate. Another method is to put directly under the broiler in the oven gas or electric range.

Pepperoncini are mild with a slight heat to them, with a hint of bitterness and are commonly pickled and sold in jars.The Greek varieties are sweeter and less bitter than the Italian varieties grown in Tuscany. Mostly use in Antipasto Italian salad or even straight from the jar, many fans of this one.


Cherry Peppers, also found in jars are used in pasta dishes such as ChickenRiggie Pasta

Brother John on the left and Brother Luke

Cherry peppers: A story to share with you, as a small child my brother Johnny would watch Grandpa Giovanni eat these raw, he would pop a hot cherry pepper in his mouth and the tears would just pour out of his eyes. Little Johnny would always wonder why his grandpa was crying over peppers he ate.Grandpa would say caldo caldo,( hot, hot) just kept eating them anyway and loved them. Caution, if you touch the seeds and then you rub your eyes....ouch "fa male caldo" hurts, hot~

They are the perfect size for a garnish on a dish or pickling. They are quite tasty and great on salads or homemade salsa.
You can use either pickled or fresh peppers for this purpose. They’re also excellent on a pizza!
Another great use for the cherry peppers is to make deep-fried poppers. These are normally peppers that have been filled with cheese, coated and fried and you can simply pop them in the mouth. Filling the cherry pepper is easily accomplished if you remove the stem. Alternately, you can stuff or fill them by slicing them in half.


There are medium and sweet peppers, easilly grown because they don't take much room...if you don't like the heat remove the seeds before adding to a dish so it isn't too spicey.


Cherry peppers stuffed
2 (12 ounce) jars cherry peppers, drained
4 to 5 slices provolone cheese
4 ounces prosciutto (Italian-style ham), thinly sliced
Olive oil


Carefully remove the stems and seeds from the cherry peppers.Set aside the empty jars and lids. Take one slice of provolone with 1 or 2 slices of prosciutto on top and toll them up. Cut them into 1/4 to a 1/2 inch slices like pinwheels .Stuff 1 or 2 slices into each cherry pepper. Finish till all the rolls are gone and all peppers are stuffed.Fill the empty jars with the stuffed peppers.Fill jars with enough olive oil to cover all the peppers.Replace lids and chill for several hours to several days.Drain well before serving.
20

Italian Chicken Soup with White Beans, Escarole and Ditalini

Saturday, November 6, 2010
Homemade Soup warms the soul? In our house it's not often enough, living in Florida, it's a pleasant change of pace. I love hearty soups, here is one we love it's very filling, add some grating cheese and it's the perfect meal on a cold evening! Hope you like it too!


14

The Best Apple Fritters Made In An Italian Cooks Kitchen!

Friday, November 5, 2010

The Best Apple Fritter from an Italian Cooks Kitchen! These are so addicting!


Tender, and perfectly cooked!

Do you have Cyber smell in your kitchens, the cinnamon frying and spice is heavenly!  
Do not cook on high heat, you want these babies golden in color, low to medium heat
A very thick batter, just fold in the apples  at the end gently.

I know what your all thinking what's this got to do with Italian foods? Well growing up in Upstate NY we have apple orchards up the wazoo whatever that is, every year we were embellished with McIntosh, Gala, and the many other varieties of this precious forbidden fruit.  Mac's are my favorite and finally I got my first bag (not fresh but better than nothing) here in Florida. I hadn't had much luck in liking fritters until now. This recipe fills the air while frying with an incredible smell that the neighbors are wondering what's cookin' here.  So here is my own version of the apple fritter Upstate NY style in an Italian kitchen.

2 cups flour
2 teaspoons of baking powder
1/2 cup brown sugar
2 teaspoons cinnamon ( I love cinnamon, sometimes I use more since I don't measure, oh well they are still wonderful)
pinch of salt
1/8 teaspoon nutmeg, ginger and pinch of cloves
1 cup milk
3 tablespoons butter, melted
2 large eggs


A great time saver for chopping these apples quickly.
3 small or 2 medium tart apples, peeled ( diced approx 2 cups diced) I use either McIntosh or choose  from my lists of many that will do fine, put them on pulse in your food processor for a few seconds till finely chopped. Works like a charm!
 Have on hand, confectionery sugar to roll in or make a thin glaze, whatever you prefer

Before preparing the batter, I heat my electric fry pan or deep fryer or even a wok pan will do fine and  heat it on from 1-10 a 4 heating cycle,  heat while mixing the ingredients. I have experimented on the heat, too high will make raw centers, so make one first, if its browning too quickly on one side, its too high lower it...or you will ruin them all.

Combine the flour, brown sugar and  spices in a large mixing bowl. Use a fork, to mix everything together. Add the milk, butter and eggs to the dry ingredients and blend all together. Add diced apples and stir till moistened, do not beat this. I have had many fritters bought here in the South, they don't compare to this homemade recipe. They are tender and so delicious! Tip: Dip the end of  your fork with a little batter still on it into the hot oil, if it sizzles its ready to fry!
Drop into the hot oil and fry and both sides till lightly browned.  Place on paper towels to absorb the grease.  You can glaze them with confectionery sugar and water icing or just sprinkle with confectionery sugar while still warm.
Printable Recipe





31

Grandma's leftover Ham and Bacon Lentil Soup

Thursday, November 4, 2010


 Grandma's Ham and Bacon Lentil Soup

1 (6-ounce) package baby spinach (remove the stems if desired)
½  cup chopped celery
½  cup carrots, roughly diced
 2 cloves garlic, coarsely chopped
1/4 cup fennel chopped
2 tablespoons fresh Italian (flat-leaf) parsley, chopped
1 cup cooked ham, diced
6 or 7 strips of cooked bacon chopped into pieces
3 tablespoons tomato paste
Garlic salt to taste
Fresh ground pepper to taste
1 tablespoon olive oil
2 to 4 cups chicken broth, homemade or store-bought
1 (16-ounce) package dried brown lentils (2 cups)
Grated Locatelli Romano cheese for garnish

Place spinach, parsley, ham, bacon, tomato paste and seasonings in a 3-quart saucepan or soup kettle. In a food processor pulse celery, carrots, garlic, onion till fine, add to pan. Add olive oil and cook for a few minutes to soften vegetables.

Add 2 to 4 cups of chicken broth and enough water to total 5 cups of liquid to the pot. Add the lentils.

Bring to a boil; lower the heat and simmer for about 20 minutes uncovered. Watch and add more liquid if the lentils seem dry or the soup is too thick; you may need another 1 to 2 cups.

Partly cover the pot and simmer another 20 to 25 minutes.

This can be very thick, almost a stew, or, with the addition of more broth or water, a thinner soup. Serve in bowls topped with grated cheese. Serve with warm Italian Crusty Bread...
Printable Recipe
8