M. Hazan: SHREDDED PARSLEY/ZUCCHINI SOUPS 🌞

Frittatine di Prezzemolo in Brodo
SHREDDED PARSLEY FRITTATA SOUP



Parsley Parmesan, and nutmeg flavor these crepelike fritate, Their principal
use is for soup; for that purpose, they are cut into fettuccine-thin strands,
If cut into wedges, they can be included in a cold antipasto. Or leave them
whole and use them as wrappers for a filling of julienned ham, Parmesan,
and béchamel, then pop them into a hot oven long enough to brown the
edges and melt the cheese.

For 6 to 8 persons

3 large eggs
1/2 cup parsley chopped very fine
3/4 cup freshly grated parmigiano-reggiano
(Parmesan), plus additional for the table
1/8 teaspoon grated nutmeg
3/5 cup flour
3/4 cup milk
Salt
Black pepper in a grinder
3 tablespoons butter
4 to 5 cups Homemade Meat Broth

1. Break the eggs into a small bowl and
beat them well

2. Add the parsley, grated cheese, nutmeg,
and flour. Mix thoroughly.

3. Add the milk slowly in a thin stream,
mixing constantly.

4. Add salt and liberal grindings of pepper.

5. Put 1 teaspoon of the butter in a 12-inch
skillet and turn on the heat to medium low.
When the butter has melted and its foam begins
to subside, stir the frittaia batter and put 1/3 cup
of it into the pan. Tilt and rotate the pan to
spread the batter evenly over the whole bottom.

6. When the batter has set and become firm, and the side
facing the bottom of the pan becomes lightly colored,
turn it over. Cook 1 minute longer, remove the pan from
heat, and transfer the fritiata to a platter.

7 Return the pan to the heat, add a little dollop of butter, and
when it is hot pour in another 1/3 cup of batter, repeating
the proce- dure described above. Continue in this fashion
until you have cooked all the batter, which should give you
about 8 thin frittat, stacked one above the other.

8. When the frittate are cool, roll them up. loosely together like a jelly roll.
Cut the roll crosswise into narrow strips. The strips should
be as wide as fettuccine.

9. Unfold the frittata “fettuccine” and place them in a soup tureen.

10. Bring the broth to a boil, then pour it into the tureen. Sprinkle
with grated cheese and serve with additional grated cheese available on the side.

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Zuppa di Zucchine all’Amalfitana
ZUCCHINI SOUP, AMALFI STYLE



This recipe was given to me by my friend Pierino Jovene from Amalfi
Pierino is a cook of dazzling skill who owns a seafood restaurant in my
hometown of Gesenatico. The restaurant is called Il Gambero Rosso,the red
shrimp. Its fame is large enough to draw customers from all Italy.
Pierino is as gifted a storyteller as he isa cook; I wish I could reproduce in
English syllables the melodious cadence of his Neapolitan speech. I shall be con-
tent if I have succeeded in duplicating the lyrical flavor of his ravishing soup.

The essential clement that brings this soup to life is freshness. The
zucchini must be young and firm; the tomatoes honestly ripened; the potatoes,
if possible, new waxy boiling potatoes. And the basil! Although parsley is a
tolerable substitute, what you really want is the crowning fragrance of young
basil You will notice that half the potatoes are chopped very fine. This is so
they will dissolve in the soup and thicken it. The zucchini must be cooked
until very soft, but not mushy. In another extraordinary version of this dish,
Pierino uses zucchini blossoms instead of zucchini. If you have a source for
blossoms, by all means try it, following the same cooking procedure

For 4 persons

3 tablespoons extra virgin olive oil
2 tablespoons pancetta chopped fine
1 tablespoon onion chopped fine
1/3 cup fresh, ripe tomatoes, peeled, seeded,
and cut into 4 2-inch pieces
1/3 cup potato peeled and chopped very fine
1/3 cup potato peeled and diced
into 1/2-inch pieces
Salt
Black pepper in a grinder
3/4 pound zucchini, thoroughly scrubbed and cut up into 1/2-inch pieces, about 2 cups
1 egg
2 tablespoons freshly grated parmigiano-reggiano (Parmesan)
4 or 5 basil leaves, or 1 tablespoon chopped parsley

1, Put the olive oil, pancetta, and onion in a
soup pot and turn on the heat to medium. Cook,
stirring with a wooden spoon, until the onion
becomes colored rich gold.

2. Add the tomatoes and cook for 2 to 3 minutes more.

3 Add both the chopped and diced potatoes
and enough water to cover—about 1 cup. Add
salt and grindings of pepper liberally, cover the
pot, and continue cooking over medium heat
until all the potatoes are tender.

4. Put in the zucchini, add more water cover, and
cook over low heat with the pot covcred until the
zucchini are very tender. When the zucchini are done,
check the consistency of the soup. If it is extremely
dense, add a little more water. But bear in mind that
this is meant to be a thick soup.

5. Break open the egg into a soup plate
or small bowl and beat it lightly with a fork.
With the heat turned down very low, pour the
egg in a thin stream into the pot, mixing thor-
oughly all the while with a wooden spoon.

6. Turn off the heat and mix the grated
cheese into the soup. Tear the basil leaves into
tiny pieces and add them (or the chopped pars-
ley) to the soup. Mix.once or twice, pour the
soup into individual plates or bowls, and serve
after a few minutes’ rest when it has cooled off
slightly.

both recipes from "More Classic Italian Cooking"
https://www.goodreads.com/book/show/21200.More_Classic_Italian_Cooking

Enjoy these filling soup entrees.