Zuppa di Pollo:
Chicken soup.
Africa, Reggio di Calabria:
Chicken wings, necks and backs.
Parsley.
2 qts Water
2-4 cloves garlic
Some Romano Cheese
salt-pepper
Simmer chicken for several hours until chicken falls off the bones.
Remove bones. Add more water and seasonings (1/2 each of chopped carrots, celery
may be added) Simmer slowly untill smoth and flavorfull.1 cup of Macaroni or pastina can be added. Beat one or two eggs with two or three tablespoons of Romano cheese, and drop this into the boiling soup, stir gently and continuously until the egg is cooked.
Michael Mangiaruca (Mangeruca)
Logan Iowa.
Mariola all Calabrese: Fava Bean Soup: Pasta Fasuli
Our Calabrian Heritage:
Egg omlet soup.
Prov of Crotone:
4 large eggs
6 tbs. fine bread crumbs
salt and pepper to taste
1 teaspoon chopped parsley
1 1/4 quarts chicken broth
3 Tbs. grated Parmesan cheese
Beat the eggs thoroughly. Sift the bread crumbs and add them, along with the salt, pepper, marjoram and parsley, to the beaten eggs.
Melt a bit of butter in an omelet pan or heavy frying pan over a medium high heat and pour in just enough egg mixture to make a thin omelet. As soon as it's solid on the underside , turn it, and as the second side is cooked, remove it to a plate. Keep on making thin omelets until you have used up everything.
When the omelets are cool, cut them into about 1/2-inch squares or use aspic cutters to cut pretty shapes.
Bring the broth to a boil, drop in the omelet shapes, and serve after the broth has
come back to a boil. Sprinkle with the Parmesan cheese. For 6.
Rosalie Curtis-Jones - Pittsburgh, PA
From Oriolo Cosenza:
(Fava beans w/Escalow:)
2 lbs Fava beans
1 lg bunch Escarola or Chickory
1/2 lb Salt Pork
6-8 Quarts salted water
5-6 cloves Garlic
1/4 cup fresh Parsley
1 pinch origano
1 pinch mint
Wash and clean Fava Beans.Brin to a boil salted water. Add beans and simmer slowly for about 30-45 minutes.Add salt pork(cut in cubes)simmer another 20 minutes. Add Escarola(cleaned and cut)Add garlic, Parsely, Origano, mint salt, pepper. add hot pepper if desired.Simmer fo another 20 minutes,or so. You can also add Pastina to thicken it.
Carmella Barone Frega 1895-1978
Oriolo Cosenza
Macaroni and bean soup
Prov of Crotone:
2 cans of cannoloni beans(white beans)
1 chopped onion
1clove garlic
1 can 1 lb. tomatoes or 4 whole tomatoes, chopped
2 tbs. tomato paste
0
3 tbs.parsley 1/2
1/2 lb. macroni
Romano cheese
Brown onions and garlic in small amount of oil. Add tomatoes and tomatoe paste
and seasonings. Make a paste with flour and 2 tbs of cold water. Add to
tomatoes.
Add 1 quart of water.
Combine tomatoe sauce and beans. Simmer 1 hour. Cook macaroni and drain and
add to soup. Simmer 1 hour. Serve with generous amounts of Romano cheese.
Rosalia Curtice, Pittaburg Pa.
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