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Italian hot and mild sausage soup

Wed, 11/06/2019 - 7:15am

I’ve been blessed to have spent the last 10 days in Tuscany and Dublin. We met many incredible people and soaked up many different food ideas. We ate and drank local chiantis from the region we stayed at. Our villa was truly a castle and I felt like I was in a fairy tale. I want to give my dear friend Jennie a big shout-out for finding paradise, also to all my roomies, Bobby, Kitty, Shane, Christy and Mamma T. Thank you all for making wonderful memories that I’ll cherish always.

I have many new recipes to share with you all and old ones that are done Italian style.

There are lots of wonderful meats and fresh veggies in this soup I’m making. The ingredients include hot and sweet Italian sausage (one package of each), a big bunch of kale (washed well), one can of or a box of chickpeas, (I was able to bring some boxes home – so good), one red onion, three carrots, three stalks of celery, and one small container of fresh feta.

First, get a big pot of boiling water on for cooking your kale. Make sure you strip your middle out; it’s tough and bitter. Add salt to your boiling water. While you wait for that, chop up your red onion, celery, carrots and garlic gloves (two). You’re going to cook those in a sauce pan with a good amount of EVO, almost covering them. Cook on medium and stir them often as they will absorb most of the oil. Now add your kale to the boiling water and cook for a good 15 minutes. Drain and let sit. Use the same stock pot to cook your two types of sausage. I always take the casing off my sausage. Sauté it up leaving in chunks, and add a drizzle of EVO if it sticks. After your sausage is cooked, add your kale and your well-cooked carrots, celery, onions and garlic. Remember. cook until most EVO has been absorbed. Add two to three cups of water, heat, then add your feta. It’s got a little spice to it but the feta tones it down – a perfect pairing. Now, if you don’t want any spice, use only sweet sausage. If you find it not salty enough you can always add a tablespoon of paste.

I can’t wait to share the tiramisu recipe. OMG … it’s easy. Chef Jessica, who gave us a cooking lesson, said it’s the first dessert kids are taught in Italy. I was fortunate to bring home Italian lady fingers; yup, they come in plain and chocolate, just one of many things I’m going to be sharing.

God bless and talk to you next week.

P.S. I saw Peggy Stover at Hannaford. She said she would like my stuffed bread recipe; there’s a coffee cake in it for Richard and me so I’m so in.

Happy week everyone! Arrivederci.