Showing posts with label Main Course. Show all posts
Showing posts with label Main Course. Show all posts

Friday, September 2, 2016

“Gazpacho Verde” with Burrata Cheese – Swampy, in a Good Way

I’m not crazy about the name for this recipe, but I honestly didn’t know what else to call it, and I blame Twitter for that. Allow me to explain. I saw a photo on there of what I thought was a burrata sitting in a pool of green gazpacho soup, but after a closer look, it turned out to be salsa verde.

That does sound pretty good, but due to the mistaken identity, I was now fixated on the idea of serving this fresh, extra-creamy mozzarella in a bowl of ice cold, cucumber and herb-based gazpacho.

Except, I wanted the cheese to be the star of the dish, with the soup acting almost as a sauce. I thought of calling it something like, “Burrata in a Swamp,” but that didn’t pass the wife test, so long story short, I went with the search engine friendly name you see at the top of the post.

I really wanted a thin, light texture to play off the gooey cheese, so I didn’t add any bread, and also strained it through a fine sieve. The gazpacho seems colder, and more intense this way, and in my opinion works better than a thicker version would. So, whether you’re going to do this with the cheese or not, I really hope you give it a try soon. Enjoy!


Ingredient for 4 portions “Gazpacho Verde” with Burrata:
8 ounces burrata cheese (1/4 cup per serving)
3 cups sliced English cucumber (about one large)
2 cloves garlic, sliced
2 tablespoons picked fresh oregano leaves
1 cup packed picked basil leaves
1/4 to 1/3 cup seasoned *rice vinegar, to taste
1/4 cup olive oil
pinch cayenne pepper
salt and freshly ground black pepper to taste
1/2 cup water, plus more as needed

*If using regular rice vinegar, season to taste with salt and sugar. You can also use white wine or sherry vinegar, and do the same.
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Tuesday, August 30, 2016

Stracciatella Soup

You hear stracciatella often referred to as, “Italian egg drop soup,” which is fine, but knowing the name actually means little, torn rags, or shreds, works so much better metaphorically. 

When you’ve been run ragged, stracciatella is always there for you. After a long, infuriating day at work, you want something fast, filling, and comforting; ideally made with ingredients you already have on hand. This is all that, and less.

Sure, you could order some unhealthy, and expensive take-out, but that’s just a shame spiral waiting to happen. Better to beat up a few eggs with some cheese, and boil up the last of that homemade chicken stock, you made using this video.

By the way, if you’re a normal person, and don’t have homemade broth in the freezer, this works perfectly well with a high-quality, packaged broth. As you eat this, hopefully with some nice crusty bread, imagine all those little “rags” floating in the bowl are all your torn-up problems, both real and imagined. They were there, and then they were gone. You just won, with soup. I hope you give this stracciatella a try soon. Enjoy!


Makes 2 large or 4 appetizer sized portions:
6 cups nice rich chicken broth, seasoned to taste
3 large eggs
2 tbsp chopped fresh parsley
2 tablespoons semolina flour
1/2 ounce Parmigiano Reggiano (about 1/2 cup if grated on a microplane)
1/2 ounce Pecorino Romano cheese (about 1/2 cup if grated on a microplane)
salt and freshly ground black pepper to taste
pinch cayenne
pinch nutmeg
olive oil and pepper flakes to garnish
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