Roman Soup
This is a dumpling soup, named after the city of Rome in Italy. This page incorporates text from the public domain cookbook The Cook’s Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters.…
Ingredients broth and stock
Venetian Soup
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Soups Venetian soup is a tasty dumpling soup to warm you up. This page incorporates text from the public domain cookbook The Cook’s Decameron:…
Tomato Sauce Piquante
This page incorporates text from the public domain cookbook The Cook’s Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters. Ingredients 1 ounce ham Butter ½ onion ½ carrot ½ stalk celery 1…
Tarhana (Turkish Yogurt Soup)
Tarhana Çorbası is a Turkish soup made from a fermented and dehydrated mix of flour, yogurt, onions, tomatoes and green peppers. The exact composition of tarhana differs from region to region in Turkey. Ingredients Tarhana 3 ripe tomatoes 3 green…
Stuffed Squash
Ingredients 1–4 winter squashes, depending on size (red kuri, blue hubbard, acorn, or other round-ish winter squash) Olive oil 1½ cups rice pilaf mix ¼ cup almond oil ½ cups slivered almonds Red pepper flakes Salt 1 small yellow onion,…
Stracciatella II
Tuscan soup or stracciatella is a simple soup consisting of broth or stock and eggs. Ingredients Stock Eggs Procedure Whip up 3–4 eggs. Gradually add hot stock to them, and keep on whisking them up until they begin to curdle.…
Soup with Supplì
Soup with supplì is not traditional in Italy, where the preparation stops at the cooking of the supplì (risotto balls), which are a little bigger than eggs. This page incorporates text from the public domain cookbook The Cook’s Decameron: A…
Soup alla Lombarda
This page incorporates text from the public domain cookbook The Cook’s Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters. Ingredients Poultry forcemeat 2 tbsp béchamel sauce 4 tbsp green pea purée 2…
Soup alla Canavese
Soup alla Canavese is a tasty Italian soup. This page incorporates text from the public domain cookbook The Cook’s Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters. Ingredients ½ ea. cauliflower 2…
Semolina Minestrone
This page incorporates text from the public domain cookbook The Cook’s Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters. Ingredients 1 qt stock 3 oz semolina Parmesan, grated Procedure Bring the stock…
Sauce Gombo (Okra Stew)
Sauce gombo is a West African stew made with okra as the main ingredient. It is typically prepared with a combination of meat or seafood, tomatoes, onions, and various spices. The okra gives the stew a thick and slightly slippery…
Roman Sauce I
This page incorporates text from the public domain cookbook The Cook’s Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters. Ingredients 2 spoonfuls burnt sugar 1 spoonful vinegar Stock 2 cups Espagnole sauce…