Best 4 La Scalas Ortolana Soup Recipes
Indulge in a symphony of flavors with La Scala's Ortolana Soup, a culinary masterpiece that embodies the essence of Italian tradition. This delectable soup, deeply rooted in the rich culinary heritage of Milan, Italy, is a symphony of fresh vegetables, aromatic herbs, and the perfect balance of tangy and savory flavors. Prepared with a medley of seasonal vegetables, including zucchini, eggplant, carrots, and bell peppers, this soup showcases the vibrant colors and flavors of the Italian countryside. The addition of aromatic herbs like basil, parsley, and thyme infuses the broth with a herbaceous complexity that elevates the overall taste experience. Discover the authentic taste of La Scala's Ortolana Soup, a culinary journey that celebrates the bounty of fresh produce and the artistry of Italian cooking.
Accompanying this beloved soup are three additional recipes that offer delightful variations on the classic dish. For a heartier version, explore the Tuscan Ribollita Soup, a rustic soup that combines leftover vegetables, beans, and bread into a hearty and nourishing meal. If you prefer a lighter option, try the Minestrone alla Genovese, a vibrant soup featuring a variety of vegetables, pesto, and delicate pasta. And for a unique twist on traditional minestrone, the Neapolitan Pasta e Fagioli offers a hearty combination of pasta, beans, and vegetables in a flavorful tomato broth. Embark on a culinary adventure with these four exceptional soup recipes, each offering a distinct taste of Italian culinary artistry.
STRACCIATELLA SOUP
Provided by Giada De Laurentiis
Time 16m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring the broth to a boil in a large saucepan over medium-high heat. In a bowl, whisk the eggs, cheese, parsley, and basil to blend. Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Stir in the spinach, then season the soup, to taste, with salt and pepper.
- Ladle the soup into bowls and serve.
LA SCALA'S ORTOLANA SOUP RECIPE - (3.7/5)
Provided by ngaldi
Number Of Ingredients 14
Steps:
- Heat the oil in a large saucepan on medium heat. Add the leeks and saute for about 5 minutes, or until softened. Add the carrots, zucchini and potatoes, and saute for about 3 minutes more, or until mixed well and beginning to soften. Add the tomato paste and chicken stock and simmer, partially covered, for about 30 minutes or until the vegetables are tender. Add the garbanzo beans and cook for another 3 minutes or until heated through. Add the salt and pepper. Process the soup with an immersion blender in the soup pot until pureed. Add the parsley and taste for seasoning.
LA SCALA'S CHOPPED SALAD
This is supposed to be the original chopped salad recipe, created by the owner of the La Scala restaurant in Los Angeles in the 1950's. I think it sounds pretty tasty, 50 years later!
Provided by Halcyon Eve
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make vinaigrette: combine oil, vinegar, mustard, and salt and pepper to taste; whisk until well blended. Set aside.
- In a large bowl, combine lettuces, salami, mozzarella, and garbanzo beans. Toss with vinaigrette to taste.
- Garnish with tomato and basil if desired.
Nutrition Facts : Calories 481.2, Fat 32.5, SaturatedFat 9, Cholesterol 42.2, Sodium 845.7, Carbohydrate 31.9, Fiber 7.6, Sugar 4, Protein 17.2
PENNE ORTOLANO
The freshness and brilliance of the vegetable garden come together with extra-virgin olive oil in a vibrant pasta dish developed by Giuseppe Castellano of Luzzo's restaurant in New York City.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil; add penne. Cook according to package directions until al dente. Drain, reserving 1/4 cup cooking water.
- Meanwhile, heat 1/4 cup olive oil in a large saute pan over medium-high heat. Add garlic and cook until lightly golden. Add eggplant and cook until browned, 2 to 3 minutes. Add zucchini and cook until softened, about 1 minute. Add peppers and cook until softened, about 1 minute. Add half the basil; season with a pinch of salt. Stir in tomatoes, and cook for about 3 minutes. Add cooked penne and enough reserved cooking water to loosen the mixture slightly. Toss to combine. Stir in remaining basil. Drizzle with remaining 2 tablespoons olive oil; season with salt. Divide evenly between two serving plates; serve immediately with cheese, if desired.
Tips:
- Use fresh, seasonal vegetables. This will give your soup the best flavor.
- Don't be afraid to experiment with different vegetables. There are endless possibilities, so get creative and see what you like best.
- Don't overcook the vegetables. They should be tender but still have a bit of a bite to them.
- Season the soup to taste. Start with a small amount of salt and pepper and add more to taste.
- Serve the soup with a garnish of grated Parmesan cheese, croutons, or a drizzle of olive oil. This will add a touch of extra flavor and texture.
Conclusion:
Ortolana soup is a delicious and healthy soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own tastes. So next time you are looking for a comforting and nutritious meal, give this soup a try. You won't be disappointed!
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