Italia

You might think I’m lame, but let me tell you something. I am a wannabe Italian! Don’t judge! At least, I’m married to a real one, so my future babies will be half Italian! *BINGO* Haha!

I’ve been in love with Italians since my early childhood. Why? Because of Lieutenant Columbo! I know, I know, Peter Falk wasn’t even Italian, but it didn’t matter! I was a little girl who was utterly smitten by his persona. Stop laughing! I’m sure you were too! Oh c’mon, think of his signature costume: rumpled raincoat over a suit-and-tie. How couldn’t you?! He was so adorable!!!

Anyhow, about 2 and a half year ago, my husband and I traveled to Italy. It was the first time for both of us. We visited Venice and Rome… and my heart stayed there. I don’t think I can ever get over the beauty of Italy: the people, language, nature, history, architecture… everything!… including the FOOD!

Italian cuisine is probably one of my favorites. I admire it for its simplicity, rich flavors and hearty meals! In other words, I MARRIED WELL! *happy dance*

A few years back, I came across a recipe for Zuppa Toscana (Tuscan Soup). It is soooooo good that it hits the spot every single time, especially on cold winter days! Okay, okay, go try it and then thank me later!

Zuppa Toscana

Ingredients:

  •  1 pound of mild Italian sausage
  • 1 teaspoon of red crushed chilli
  • 1 large onion
  • 2 cloves of garlic
  • 2 x 946 ml Organic Chicken Broth
  • 4 potatoes
  • 1 cup of milk
  • 3 tablespoons of corn starch
  • 1/4 bunch of fresh spinach, stems removed
  • 1/2 tablespoon of fennel seeds

Directions:

  1. In a large saucepan, cook the Italian sausage and red crushed chilli until brown, about 10 minutes.
  2. Stir in minced garlic and onion. Cook until soft and translucent, about 5 minutes.
  3. Pour the chicken broth, and bring to the boil over high heat.
  4. Add the potatoes, and boil until fork tender.
  5. In a cup, combine cold milk with corn starch, and mix well. *can be substituted by 1 cup of heavy cream*
  6. Reduce the heat to medium, add milk mixture; heat through. Add fennel. Mix the spinach into the soup right before serving.

Zuppa Toscana is ready!

Buon apetito!

Also, if you missed it last week, make sure to check out my Butternut Squash Soup Recipe, which is absolutely delicious! Your tummy will be thankful!

xoxo
Olena

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3 Comments

Filed under Kitchen Adventures

3 responses to “Italia

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