|¼ cup||Extra-virgin olive oil|
|2 ounces||Mild Italian sausage; casings removed and cut into small pieces, (or minced pork)|
|2 ounces||Pancetta; finely chopped; see cook's notes|
|1 small||Carrot; finely chopped|
|1 small||Stalk celery; finely chopped|
|4 larges||Brown onions; about 2 pounds, very thinly sliced and soaked; see cook's notes|
|5 cups||Beef broth|
|Salt to taste|
|4 slices||Rustic bread|
|2||Garlic cloves; peeled|
Cook's notes: To slice onions easily, use the fine slicing blade of the food processor. The sliced onions are then soaked to soften their flavor.
Cover with cold water and leave overnight or cover with boiling water and allow to soak for at least 30 minutes, then drain.
Pancetta is a spicy Italian bacon. It's sold in Italian markets. If it isunavailable, you can substitute regular bacon.
1. In a heavy-bottomed soup pot or Dutch oven, cook sausage, pancetta, carrot and celery in olive oil on medium-low heat for about 10 minutes, stirring with a wooden spoon to break up the sausage.
2. Add drained onions to sausage mixture. Stir until liquid on onion evaporates, 3-4 minutes. Add just enough broth to barely cover the onions, about 2 cups. Simmer, covered, 1 hour. Add remaining broth and salt to taste; simmer, uncovered, 20 minutes.
3. Toast bread on both sides under the broiler and rub one side with the garlic.
Presentation: Place bread in 4 bowls. Ladle soup over bread. Serve.
Yield: 4 servings
Nutritional information (per serving): 341 calories, 22 grams fat, 22 grams saturated fat, 16 milligrams cholesterol, 1,648 milligrams sodium, 58 percent calories from fat
Source: "Soups of Italy"
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 27, 1998
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