PANCOTTO
Bread Soup – a simple soup that warms body and soul.
This was a soup that my Little Nonna made often so I get to think
of her as it simmers on the stove.
| 1 LB YUKON GOLD POTATOES – diced | 1 ONION – coarsely chopped |
| 1 CELERY STALK – thinly sliced | 1 TB FRESH BASIL- chopped |
| SALT – to taste | CRUSTY ITALIAN BREAD |
| 3 TBS OLIVE OIL | 1-2 GARLIC CLOVES |
| PINCH OF RED PEPPER FLAKES 3-4 SMALL TOMATOES – seeded, chopped – optional | HOT CHICKEN STOCK – enough for 6 bowls |
Put the potatoes, celery, tomatoes, and basil into a saucepan, cover with chicken stock or cold water and bring to a boil. Add salt, cover, and cook until the potatoes are tender.
Soften the bread in the vegetable mixture quickly, just to moisten and then divide into 6 soup bowls. Pour some hot stock over the bread and spoon the cooked vegetables over each piece.
Meanwhile, heat oil in a frying pan, cook the onions until limp, then the garlic until just aromatic, remove the garlic and add the onions and oil to the soup. Sprinkle with red pepper flakes.
NOTE: Beef or vegetable stock can also be used.
BUON MANGIATA!
A tasty little treat that is a snap to make
And a handy recipe to have around.
| 1 CUP FLOUR | 1/3 TSP BAKING SODA |
| 1 TSP CINNAMON – or to taste | 1 TSP CARDAMON – or to taste |
| 1 EGG – slightly beaten | 3/4 CUP SUGAR |
| ½ CUP BUTTER – melted, cooled | PINCH OF SALT |
| ¼ TSP NUTMEG – optional |
Preheat oven to 350º.
In a large bowl, mix together flour, baking soda, cinnamon, salt and cardamom (also nutmeg if using).
In another bowl, beat eggs until frothy. Beat sugar and butter into the eggs and mix well to get all combined. Add wet ingredients into the dry and continue mixing until better is smooth.
Drop by teaspoonfuls onto greased and floured cookie sheets.
Bake until brown – 10 – 12 minutes. Let sit in pan for a few minutes and lastly cool on a wire rack until completely cooled.
Ancora 
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