Best 7 The Ospidillo Cafe House Soup Recipes
**Discover the Delightful Flavors of Tuscan Cuisine with Ospiidillo Cafe House Soup:**
Embark on a culinary journey to the heart of Tuscany with the Ospiidillo Cafe House Soup, a hearty and flavorful dish that embodies the essence of Italian comfort food. This Tuscan specialty, also known as Ribollita, is a traditional peasant soup that has been passed down through generations, showcasing the region's love for simple yet satisfying meals. Prepared with an abundance of fresh vegetables, beans, and stale bread, Ospiidillo Cafe House Soup is a delightful symphony of textures and flavors, making it a beloved dish among locals and visitors alike.
**A Medley of Tuscan Recipes for Every Occasion:**
Beyond the Ospiidillo Cafe House Soup, this article presents a captivating collection of Tuscan recipes that celebrate the region's rich culinary heritage. Embark on a journey of taste as you explore mouthwatering dishes such as the classic Tuscan Kale Salad, known for its vibrant flavors and nutritional benefits. Discover the secrets of preparing authentic Panzanella, a refreshing and flavorful bread salad that showcases theTuscan love for fresh ingredients. And for a sweet treat, indulge in the delectable Tuscan Almond Cookies, renowned for their delicate texture and nutty aroma.
These recipes, carefully curated to reflect the culinary traditions of Tuscany, offer a glimpse into the region's passion for fresh, seasonal produce and simple yet sophisticated cooking techniques. Whether you're a seasoned home cook or just starting your culinary adventures, these dishes are sure to delight your palate and transport you to the heart of Tuscany. So, gather your ingredients, put on your apron, and let's embark on a culinary journey through the picturesque landscapes and vibrant flavors of Tuscany!
THE OSPIDILLO CAFE CRAB CHOWDER
But it's NOT crab -- it's imitation crabmeat so it's CHEAP... and delicious! I created this one because I really like the cream chowders that I've savored in New England. We have trouble obtaining good seafood where I live here in southern Ohio, so I decided to make due with what I COULD get. One thing that's always cheap and available around here is frozen imitation crabmeat. So I gave this a lot of thought, did some preliminary experimentation, and this dish was the ultimate result. I'm very happy with this recipe and I find it quite similar in flavor to a rich clam chowder. The idea of using local fresh and common vegetables worked out well for boosting the flavor too. While the veggies enhance the dish, make no mistake about it, this recipe definitely conveys the full ambiance of a seafood chowder. Cooking and prep times are approximate. I hope you enjoy it as much as I do. big pat.
Provided by Bone Man
Categories Chowders
Time 45m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Melt the butter in a small sauté pan. Add the onions, stirring constantly over medium heat for 1 minute. Then whisk in the flour and continue stirring until onions begin to brown slightly and remove from heat. Set this roux aside.
- In a cooking pot over medium heat, pour in the chicken stock and add the potatoes. Boil, covered, until tender.
- When the potatoes are tender, mash them in the stock a bit and then add in the cabbage, carrots, parsley, kosher salt, oregano, the jalapeño slice, and seasoned salt. Bring it to a medium boil, covered and cook until carrots are just tender.
- After carrots are tender, add in the butter roux and stir, (The broth will thicken), then add the zucchini, cover, and allow it to cook at a low boil for 3 minutes.
- Next, add the crabmeat, the half and half, and the white pepper. Reduce heat to low, cover and allow it to come to a low boil. Once it begins to boil again, remove the cover and let it simmer for about 5 minutes, stirring frequently so it doesn't scorch on the bottom.
- Serve hot.
Nutrition Facts : Calories 266.4, Fat 12.5, SaturatedFat 7, Cholesterol 43, Sodium 721.5, Carbohydrate 27.2, Fiber 2.3, Sugar 4.5, Protein 12.2
OSPIDILLO CAFE GOURMET MUSHROOMS
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A shockingly great appetizer or side dish. A friend of mine shared the original recipe with me and I tweaked it. If you like a good grilled steak, this is the perfect side dish and quite easy to prepare.
Provided by Bone Man
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut larger mushrooms in two. Make sure that the bottoms of the stems are freshly trimmed off.
- Melt the butter in a 2- or 3-quart pan on low heat.
- Mash the bouillon cubes in with the butter and stir until they are dissolved. Then, add the garlic.
- Add the mushrooms to the pan, stir, then add the wine. Stir.
- Cover and maintain low heat (barely a boil) for about 25-30 minutes, stirring occasionally.
- The mushrooms are done when they have shrunk to about 1/2 to 2/3 of their original size.
Nutrition Facts : Calories 249.4, Fat 23.7, SaturatedFat 14.8, Cholesterol 61.4, Sodium 718.6, Carbohydrate 5.1, Fiber 1.1, Sugar 2.9, Protein 4.3
OSPIDILLO CAFE HOT DOG CHILI SAUCE NO. 13
Remember the best dairy bar footer/coney you ever had as a kid? This sauce is right in there, folks. The recipe is the final result of five years of frequent experimentation, blending the ingredients of many different family and commercial recipes, as well as adding my own recipe ideas. You can freeze what you don't use right away.
Provided by Bone Man
Categories Lunch/Snacks
Time 3h
Yield 100 serving(s)
Number Of Ingredients 26
Steps:
- Using about three cups of water in a small pan, boil the sausage for a few minutes until it is broken up. Drain, using a colander, and put the sausage and the 1 Tablespoon of Italian Seasoning into a food processor and pulse it until it is of a fine consistency.
- Combine all ingredients, including the sausage, into a large cooking pot on medium heat and bring to a boil. (If you can't find Dale's Steak Seasoning, use 2 teaspoons of soy and one additional teaspoon of Worcestershire sauce). Once it boils, reduce the heat to low and allow it to simmer, covered, for two hours, stirring often.
- At the end of the 2 hours, remove the bay leaves and any pieces of garlic you can find, and serve over hot dogs or footers with mustard and finely diced onions.
Nutrition Facts : Calories 50.7, Fat 3, SaturatedFat 1.1, Cholesterol 8.7, Sodium 212.8, Carbohydrate 3.2, Fiber 0.6, Sugar 1.8, Protein 2.8
OSPIDILLO CAFE SPAGHETTI SAUCE
It doesn't get more simple than this -- a commercial type spaghetti sauce that you can also use for lasagna. I recommend using a large, heavy-bottomed cooking pot because this recipe makes a lot of sauce and it has to simmer for three hours. Short of traveling to Italy, you won't find many sauces that taste better. I typically use whatever I what I need when I make up a batch and freeze the rest in zip-lock bags.
Provided by Bone Man
Categories Sauces
Time 3h20m
Yield 1 1/2 gallons
Number Of Ingredients 12
Steps:
- Combine all ingredients and simmer over a slow boil for three hours. Remove bay leaves before serving.
Nutrition Facts : Calories 2839.9, Fat 109, SaturatedFat 39.8, Cholesterol 786.2, Sodium 10039.9, Carbohydrate 215.6, Fiber 36.5, Sugar 152, Protein 263.2
THE OSPIDILLO CAFE CHICKEN CACCIATORE
Does your family love chicken like mine does? This is my clan's all-round favorite dish of any sort. The original recipe came from Mr. Food (Art Ginsberg) before I messed with it a bit to suit our tastes. It's easy, fairly cheap, feeds 6, sticks to your ribs, and can be prepared easily in 90 minutes. Once you have it going, you just monitor it and make your spaghetti to serve it over (you could serve it over rice). I make this chicken cacciatore at least once a month and they'd be happier around here if I made it once a week! It is much better if the skin is left on while cooking (chicken doesn't get leathery that way) -- you can pull it off (it practically falls off) when you serve it if you wish. Also, if you use plain table salt, cut it back to 1/2 a teaspoon. Sometimes I use whole chickens, cut up, (without the backs, necks, and organs, which I save for making stock), and sometimes just legs and thighs -- it really doesn't matter. We often take this recipe camping, making up the spaghetti ahead of time and storing it in zip-lock bags in the cooler. One final variation -- you can substitute an equivalent amount of fresh Roma tomatoes instead of the canned ones for a "brighter" flavor but, if you do, add 6 ounces of V-8 juice to the recipe. Enjoy, my friends!
Provided by Bone Man
Categories One Dish Meal
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, or in a large electric frying pan (my method), brown the chicken parts in the olive oil.
- When the chicken is browned, remove the pieces from the skillet and saute the onions in the oil until tender. Drain the oil (do not scrape the pan!).
- Deglaze the pan with the wine, whisking over medium heat for about a minute. Add the chicken pieces and onions to this sauce, then add in all other ingredients, adding the seasonings and herbs to the top. Cover and allow to cook at a very low boil for one hour and ten minutes, turning the chicken only once. If you want more liquid, add canned chicken stock (about 15 ounces).
- Serve over cooked spaghetti.
Nutrition Facts : Calories 151.1, Fat 9.4, SaturatedFat 1.3, Sodium 609.9, Carbohydrate 13.1, Fiber 2.4, Sugar 6.5, Protein 2.3
PICADILLO SOUP (ABALOS STYLE)
The Filipino version of picadillo distinctly takes advantage of the broth (sabaw) to serve over rice. This aromatic soup is made with ground beef, onions, tomatoes, potatoes, mixed vegetables, and lots of garlic. Serve alone or generously over rice.
Provided by ringonian
Categories Meat
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium-high heat.
- Saute onions and garlic until onions are tender.
- Add ground beef and cook for 5 minutes or until brown.
- Add tomatoes and cook 3 minutes or until softened.
- Stir in water, potatoes, buillion (optional), fish sauce (optional), vegetables (optional), salt and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for 30 minutes (stirring occasionally) or until vegetables and potatoes are tender. Serve Hot.
Nutrition Facts : Calories 267.3, Fat 16, SaturatedFat 5.1, Cholesterol 51.4, Sodium 59.4, Carbohydrate 14.8, Fiber 2, Sugar 2.1, Protein 15.9
THE OSPIDILLO CAFE CABBAGE ROLL SAUCE
Most accomplished cooks have their own cabbage roll filling recipe -- this is just a recipe for an especially good sauce to complement your own cabbage rolls. It is tomato-based and the dill really comes through. My wonderful mother-in-law gave me the original recipe and I tweaked it with the wine. It will easily provide enough sauce for 12-15 big cabbage rolls. I love this sauce!
Provided by Bone Man
Categories Sauces
Time 1h10m
Yield 40 ounces of sauce
Number Of Ingredients 9
Steps:
- Sautee the onion in the olive oil in a thick-bottomed pot until tender. Do not drain.
- Add all other ingredients, cover the pot, and simmer for an hour or so, stirring frequently.
- NOTE: Sometimes, I use 2 large chopped onions instead of just one.
Nutrition Facts : Calories 25.4, Fat 1.1, SaturatedFat 0.1, Sodium 164.7, Carbohydrate 2.9, Fiber 0.5, Sugar 1.6, Protein 0.4
Tips:
- Fresh Ingredients: For the best flavor, use fresh, high-quality ingredients. Fresh vegetables, herbs, and spices will make a big difference in the overall taste of the soup.
- Sauté Vegetables: Sautéing the vegetables before adding them to the soup helps to develop their flavor and add depth to the soup.
- Use Good Quality Broth: The broth is the base of the soup, so it's important to use a good quality broth. Look for a broth that is low in sodium and has a rich flavor.
- Simmer Gently: Bring the soup to a simmer and then let it cook gently for at least 30 minutes. This will allow the flavors to meld together and develop.
- Season to Taste: Taste the soup and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs to taste.
- Garnish before Serving: Garnish the soup with fresh herbs, croutons, or a drizzle of olive oil before serving. This will add a pop of color and flavor to the soup.
Conclusion:
The O'Spidillo Cafe House Soup is a delicious and hearty soup that is perfect for a cold winter day. The soup is made with a variety of fresh vegetables, herbs, and spices, and it is simmered in a flavorful broth. The soup is also very easy to make, and it can be prepared in under an hour. Whether you're looking for a quick and easy weeknight meal or a special soup to serve at your next party, the O'Spidillo Cafe House Soup is sure to please everyone.
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