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Zuppa con riso e chicoria
Zuppa con Riso e Cicoria (Soup with Rice and Dandelions or Dandelion Greens)
Originated from: Ascali Piceno, Marche
Occasion: Any time
Contributed by: Micheline Di Gerolomo (her mother's recipe)

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Dandelion Soup/Zuppa di Dente di Leone (using boiled dandelion liquid, garnished with garlic bread croutons)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Zuppa di Cicoria (Vegetarian dandelion soup with potatoes, fava beans, carrots and onions)
Originated from: Campania, Italy
Occasion: Any time
Contributed by: Adapted from an Italian cookbook published in the 1970s

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Chicken broth
Funeral Food -- Chicken Broth with Flaked Chicken Breast Meat
Originated from: Casacalenda, Campobasso
Occasion: Funerals
Contributed by: Mary Melfi (her mother's recipe)

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Chicken Broth with Beaten Egg
Poor Man's Funeral Food -- Chicken Broth with Beaten Eggs
Originated from: Casacalenda, Molise
Occasion: Funerals
Contributed by: Mary Melfi (her mother's recipe)

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stracciatella con bietola
Stracciatella con Bietola (with Swiss chard, eggs and chicken broth)
Originated from: Casacalenda, Molise
Occasion: Weddings, special times
Contributed by: Mary Melfi (her mother's recipe)

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stracciatella with breadcrumbs
Stracciatella (with breadcrumbs, eggs, Parmesan cheese, parsley and lemon zest)
Originated from: Marche, Italy
Occasion: Any time
Contributed by: Micheline De Gerolomo (her mother's recipe)

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stracciatella
Stracciatella with Semolina (with chicken broth, eggs, Parmesan cheese, semolina and parsley)
Originated from: Northern & Central Italy
Occasion: Any time
Contributed by: Mary Melfi

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stracciatella
Stracciatella (with Swiss cheese, Parmesan cheese, eggs, flour and nutmeg)
Originated from: Northern & Central Italy
Occasion: Any time
Contributed by: Mary Melfi

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stracciatella soup
Stracciatella Soup (with egg, Paramesan and breadcrumbs)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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