Best 6 Grandma Decaninis Zuppa Pavese Recipe By Tasty Recipes

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Embark on a delightful culinary journey with our carefully curated selection of "Grandma Decaninis Zuppa Pavese" recipes, inspired by the vibrant flavors of Italy. Discover the secrets of this classic Italian soup, originating from the Lombardy region, and tantalize your taste buds with a dish that has been passed down through generations. Whether you're a seasoned cook or just starting out, our comprehensive guide will provide you with all the essential information and step-by-step instructions to prepare this hearty and comforting soup that is sure to become a family favorite.

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GRANDMA DECANINI'S ZUPPA PAVESE RECIPE BY TASTY



Grandma Decanini's Zuppa Pavese Recipe by Tasty image

Here's what you need: chicken broth, dried parsley, butter, good Italian bread, eggs, grated parmesan cheese, salt, pepper

Provided by Deanna Bautti

Yield 2 servings

Number Of Ingredients 8

1 qt chicken broth
2 tablespoons dried parsley
2 teaspoons butter
2 thick slices good Italian bread
2 eggs
grated parmesan cheese, plus more to taste
salt, to taste
pepper, to taste

Steps:

  • In a small pot put 1 quart chicken broth and 2 tbsp dried parsley. Bring to a low boil, then turn down to a simmer.
  • In a frying pan add a knob of butter and grill both sides of bread until nice and crunchy. Slice in half and arrange in oven-safe bowl.
  • Crack 1 or 2 eggs over the bread so as not to break yolks. Add salt and pepper and a dash of parsley.
  • Slowly ladle or pour simmering broth over eggs and bread, do not break yolk!
  • Add Parmesan cheese and bake at 350°F (180°C) for 20-25 minutes for soft-boiled eggs, longer if you want the yolk harder. Add more broth and cheese fresh out of the oven.

ZUPPA PAVESE



Zuppa Pavese image

Provided by Regina Schrambling

Categories     lunch, weekday, main course

Time 20m

Yield One serving

Number Of Ingredients 8

2 teaspoons butter
1 large slice firm, coarse-textured bread
1 cup good meat or poultry broth, preferably homemade
1 medium egg
Salt and freshly ground black pepper
2 tablespoons freshly grated Parmesan
1 teaspoon minced fresh Italian parsley
Grated fresh nutmeg

Steps:

  • Preheat the oven to 350 degrees, then turn it off.
  • Melt the butter in a large skillet and fry the bread until golden brown on both sides. Place in a soup bowl just large enough to fit the bread. Place the bowl in the warm oven.
  • Place the broth in a saucepan and bring to a strong boil. Season with salt and pepper if necessary.
  • Remove the bowl from the oven and break an egg on top of the bread. Pour the boiling broth over the egg and season with pepper to taste. Sprinkle with Parmesan, chopped parsley and a grating of fresh nutmeg. Eat at once.

PEASANT'S ZUPPA DI PESCE



Peasant's Zuppa Di Pesce image

Provided by Food Network

Time 43m

Yield 4 servings

Number Of Ingredients 20

4 tablespoons extra-virgin olive oil
4 cloves garlic, crushed
2 cloves shallot, crushed
Two 1/2- to 3/4-pound whole red mullets, cut in half, scaled with head and tails removed
One 1 1/4-pound whole orata (or any type of bass), cut in 4 equal parts, scaled with head and tails removed
1 large whole skate wing, cut in 4 equal parts
1 dozen Manila clams
4 razor clams (optional)
1 dozen mussels
4 langoustines, tails split (or 4 jumbo shrimp)
8 small whole seppie, remove beak (or 2 tubes of calamari, sliced into rings)
4 small baby octopus, remove beak
2 cups dry white wine
2 cups water
One 8-ounce can peeled Italian tomatoes (or 1 pint vine-ripe cherry tomatoes)
4 sprigs fresh thyme
Salt and pepper
2 pinches dried oregano
1/2 cup fresh chopped parsley
6 basil leaves, chopped

Steps:

  • In a large saute pan (approximately 16-inches), add oil, garlic, and shallots. Saute until garlic and shallots are a very light golden color. Add all the fish to pan along with the wine, water, tomatoes, thyme, salt, pepper, and oregano. Cover pan and let simmer until clams and mussels open, approximately 20 minutes. Add parsley and basil and divide evenly into 4 soup bowls.
  • At Peasant, Frank floats crostini (toasted bread rubbed with olive oil, garlic, Parmigano, oregano, salt and pepper) on top of each serving.

SUPER-DELICIOUS ZUPPA TOSCANA



Super-Delicious Zuppa Toscana image

This is an oh-so-good recipe. Just the right amount of spice to make you take a cold drink but definitely keep coming back for more! This soup is irresistible!

Provided by souporsweets

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h25m

Yield 6

Number Of Ingredients 9

1 pound bulk mild Italian sausage
1 ¼ teaspoons crushed red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
6 potatoes, thinly sliced
1 cup heavy cream
¼ bunch fresh spinach, tough stems removed

Steps:

  • Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
  • Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
  • Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

Nutrition Facts : Calories 554 calories, Carbohydrate 45.8 g, Cholesterol 98.9 mg, Fat 32.6 g, Fiber 5.6 g, Protein 19.8 g, SaturatedFat 15 g, Sodium 2386.4 mg, Sugar 5 g

GRANDMAS TASTY ZUCCHINI RELISH



Grandmas Tasty Zucchini Relish image

I'll be honest-I never tried this relish when my grandma served it because I wasn't too keen on the look of it. This year I "inherited" 15 zucchini and have been told I'll be "inheriting" more. Out of desperation, I decided to make a batch of her relish. I reasoned that everyone else in the family loves it-I'll give it to them. Now that I've actually eaten it-I'm not sharing. This is not only a great way to use up a bumper crop of zucchini it's a great condiment!

Provided by um-um-good

Categories     Vegetable

Time P1DT1h

Yield 9 pints

Number Of Ingredients 9

3 large zucchini, peeled and seeded
1/2 cup table salt
5 large cooking onions, sliced fine
5 cups sugar
6 cups vinegar
2 tablespoons vinegar
4 tablespoons mustard seeds
2 teaspoons turmeric
6 tablespoons flour

Steps:

  • Slice zucchini as thinly as possible (food processor is a big help to do this).
  • Sprinkle with the salt.
  • Let sit overnight.
  • Wash and drain the zucchini.
  • Put in a large pot, add onions to the zucchini and mix well.
  • Add sugar and 6 cups vinegar.
  • Cook on a medium-high heat, stirring often-It will easily scorch because of the sugar content.
  • In the meantime, in a separate dish mix together the mustard seed, turmeric and flour well. Add the 2 tbsp of vinegar to make a runny paste-You may need to add more vinegar.
  • Add mixture to pot and stir constantly.
  • Continue to cook mixture until it thickens (approx. 1 - 1 1/2 hour).
  • Scoop into sterilized jars and seal.

QUICK SUPER-DELICIOUS ZUPPA TOSCANA



Quick Super-Delicious Zuppa Toscana image

If you love the Zuppa Toscana at your local chain Italian restaurant, you will adore this soup. The rich soup is made with Italian sausage, potatoes, cream, and crushed red pepper. It is truly satisfying and irresistible. Tuck into this on a cold day and you are sure to be warmed all the way down to your toes.

Provided by Rosemary Baker

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 9

1 pound bulk mild Italian sausage
1 ¼ teaspoons red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon minced garlic
8 ¾ cups chicken broth
6 potatoes, thinly sliced
6 cups chopped fresh kale
1 cup heavy whipping cream

Steps:

  • Cook and stir Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until sausage is browned and crumbly, 10 to 15 minutes. Transfer sausage mixture to a bowl.
  • Stir bacon into the same Dutch oven and cook over medium heat until bacon is crisp, about 10 minutes. Drain fat, leaving a few tablespoons of drippings in the Dutch oven.
  • Stir onion and garlic into bacon; cook and stir until onions are soft and translucent, about 5 minutes. Pour chicken broth into bacon mixture; bring to a boil. Stir potatoes and kale into broth; cook until potatoes are tender and soup is flavorful, about 15 minutes.
  • Stir sausage and heavy whipping cream into soup, reduce heat to medium, and cook until soup is heated through, about 5 minutes more.

Nutrition Facts : Calories 560.3 calories, Carbohydrate 50.5 g, Cholesterol 90.7 mg, Fat 32.2 g, Fiber 6.7 g, Protein 20 g, SaturatedFat 15.1 g, Sodium 826.3 mg, Sugar 3.3 g

Tips for Making Grandma Decanini's Zuppa Pavese:

  • Use a variety of beans. This will give your soup a more complex flavor and texture.
  • Soak the beans overnight. This will help them cook more evenly and quickly.
  • Use a good quality broth. This will make a big difference in the flavor of your soup.
  • Add the vegetables and meat towards the end of the cooking time. This will help them retain their nutrients and flavor.
  • Season the soup to taste. You may want to add more salt, pepper, or herbs.
  • Serve the soup hot with a drizzle of olive oil and a sprinkle of grated Parmesan cheese.

Conclusion:

Grandma Decanini's Zuppa Pavese is a hearty, flavorful soup that is perfect for a cold winter day. It is made with a variety of beans, vegetables, and meat, and it is simmered in a rich broth. This soup is sure to please everyone at your table. So next time you are looking for a delicious and comforting soup, give Grandma Decanini's Zuppa Pavese a try.

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