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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Ribollita With Chicken Sausage Meatballs

2015-04-16 12.37.46

I’m giving this traditional Italian vegetable soup a makeover. I’ve added chicken sausage meatballs to what was an already perfect soup. Now it’s even heartier. This is my Ribollita With Chicken Sausage Meatballs.

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Fennel

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Flat Leaf Italian Parsley

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Cookie Dough Scoops

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Stuffing (2)

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Kale

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Olive Oil

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Chicken Broth

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E.V.O.O.

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2015-04-16 12.37.46

 

 

 

 

 

Prep Time: 20 minutes
Cooking Time 48 to 50 minutes minutes
Total Time: 1 hour 10 minutes
Yields: 6 servings
Equipment: 10-cup food processor, 1 (6-quart) saucepot, cookie dough scoop, 2 rimmed baking sheet pans, Microplane, mesh sieve

Ingredients For Chicken Sausage Meatballs:
1 pound of ground chicken breasts
1 large egg
2 tablespoons of Italian flat-leaf parsley, finely chopped
1/2 cup of seasoned Italian bread crumbs
1/4 cup of heavy cream
5 dashes of Worcestershire sauce
1/4 cup of Parmigiano-Reggiano cheese, freshly grated
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
2 tablespoons of dried oregano
1 tablespoon of fennel seeds

Ingredients For Ribollita:
3 tablespoons of olive oil
1/2 diced onion
1/4 pound of pancetta, diced
1 cup of (leafy-top) carrots (2 medium-size carrots), diced
3 ribs of celery (1 cup), diced
3 cloves of garlic, minced
2 (15-ounce) cans of Cannellini beans, 1 (15-ounce) can drain and rinsed, 1 (15-ounce) can purée
1 bay leaf
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper
1 teaspoon of red pepper flakes
1 teaspoon of nutmeg freshly
1 (28-ounce) can of San Marzano whole tomatoes
2 quarts of chicken stock, unsalted
1/2 cup of chopped fresh basil leaves
3 cups of chopped kale
3 cups of Savoy cabbage, chopped
5 slices of good sourdough bread, crusts removed
1/2 a cup of Parmigiano-Reggiano cheese, freshly grated
*E.V.O.O for drizzling over the top of each bowl

Directions For Chicken Meatballs:
Preheat oven to 375-degrees F.
Line two rimmed baking sheet pans with parchment paper. Spray each one with non-stick cooking spray.

In al large mixing bowl add all the ingredients from the list above, except the ground chicken, mix to combine. Add the ground chicken last. Using a fork, combine all the ingredients (flavorings) throughout the ground chicken. Do not overmix.

Note: Every few scoops of the meat mixture spray the inside of the scoop with non-stick cooking spray for easy removal. After forming a few meatballs, lightly spritz your hands with warm tap water. This will give your meatballs a smoother texture.

Using a cookie dough scoop, scoop the meat mixture into your hands to form the meatballs. Lightly spray the tops of all the meatballs with non-stick cooking spray. Bake for 20 minutes.

While the meatballs are cooking, use this time to prep all the vegetables from the list above. Once you’ve prepped the veggies the meatballs should be ready to come out of the oven. Set the two trays of meatballs aside.

Start the Ribollita.
Over medium heat, add the olive oil and diced onions. Sauté until soft and translucent but not brown. Add crushed red pepper flakes and diced pancetta, cook for 3 to 5 minutes.

Next, add the diced carrots, celery, and bay leaf stir to combine. Add the minced garlic, Kosher salt, and freshly ground black pepper. Stirring occasionally, cook together for 10 minutes until the veggies start to soften. At this point, add the whole canned tomatoes with their juice. Use a wooden spoon, break up the tomatoes.

Next, add the chopped cabbage and kale, and freshly grated nutmeg, cook for another 5 to 7 minutes until the greens wilt down. Turn the heat down to medium-low, add the puréed Cannellini beans, stir to combine. Next, add the whole beans, again stir to combine.

Pour in the unsalted chicken stock. This is the point when you add the cooked meatballs. Still on medium-low heat simmer for another 15 minutes. At this point add in the cubed bread and continue simmering for another 10 minutes. The bread will dissolve and thicken the soup. The Ribollita With Chicken Sausage Meatballs is done at this point. Turn the heat off add the fresh basil leaves, stir to combine.

To Serve:
Ladle a good helping of the Ribollita into large porcelain soup or pasta bowl. Add a nice helping of the freshly grated Parmigiano-Reggiano cheese. Finally. lightly drizzle your best *E.V.O.O on top. I promise, if you love really good soup or a delicious stew, I would say try making my Ribollita With Chicken Sausage Meatballs.

*E.V.O.O. is the acronym for extra virgin olive oil.

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1 Comment »

Fried Green Tomatoes

2014-07-15 15.43.59

 

 

 

 

 

 

 

 

 

Home alone, with the whole day to myself. I went to the Farmers’ market and picked up a couple of handfuls of green tomatoes, and knew the mission at hand was to make my Fried Green Tomatoes. 

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Flat Leaf Italian Parsley

2015-06-29-15-07-11

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Prep Time: 15 minutes
Cook Time: 10 minutes (approx. time)
Total Time: 25 minutes
Yields: 2 servings
Equipment: 12-inch sauté pan, 3 medium-size bowls

Ingredients:
4 cups (1 quart) of vegetable oil
2 large green tomatoes, ( 6 slices) sliced 1/2-inch thick ends discarded
1 1/2 cups of all-purpose flour
1 1/2 cups of buttermilk
1 tablespoon of cayenne pepper
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
3 cups of yellow cornmeal
1/2 cup of breadcrumbs, plain
2 tablespoons of smoked paprika
2 tablespoons of fresh Italian flat-leaf parsley, finely chopped
Mixed greens for garnish

Directions:
Slice the tomatoes into 1/2-inch thick slices. Sprinkle, both sides, using 1 tablespoon of Kosher salt and 1 teaspoon of freshly ground black pepper. Transfer to a large plate and allow the tomatoes to stand for 15 minutes. Pat both sides of the tomatoes dry with paper towels.

Set up three bowls for the breading staging area. In the first bowl add the all-purpose flour. The second bowl, add the buttermilk and cayenne pepper, whisk to combine. The third and final bowl, add the cornmeal, breadcrumbs, smoked paprika, and freshly chopped Italian parsley, whisk to combine.

Start by dredging the tomatoes in the flour then into the buttermilk mixture, and finally into the breadcrumbs. Transfer to a large platter. Repeat this process until all the tomatoes are breaded.

In a large sauté pan, pour the vegetable oil (enough so that there is 1/2 inch in the pan) and heat over medium heat. Place the tomatoes into the frying pan in batches of three ( 2 batches), depending on the size of your pan. Do not crowd the tomatoes, they should not touch each other. Fry for about 3 minutes or until the bottoms are golden brown. Gently turn the slices and fry the other side until browned. Transfer them to a large plate lined with a paper towel to drain. Immediately sprinkle with Kosher salt.

To serve, arrange mixed greens on two serving plates. Place 3 Fried Green Tomatoes on each plate.

1 Comment »

Salmon Cakes With A Chive-Dill Aioli

 

2014-01-27 18.16.05

2014-01-28 17.12.48

I’m a huge fan of salmon. Any way you prepare this fish I love salmon.  My Salmon Cakes With A Chive-Dill Aioli is Steve and my favorite.

Salmon pairs perfectly with asparagus so that was an obvious choice to go along with my Salmon Cakes. There’s a great recipe for Roasted Asparagus With Lemon Pepper on my site. The link will be posted below. How about Salmon Cake Sliders? Topped with peppery arugula and slices of avocado. These sliders are super delicious.

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Chives (2)

Chives (2)

Flat Leaf Italian Parsley

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Red Onion

Diced Red Onion (2)

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Cookie Dough Scoops

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Salmon Cakes (2)

Salmon Cakes (4)

Salmon Cakes (3)

2019-06-07 12.57.33

Salmon Cakes

 

 

 

Prep Time 30 minutes
Inactive Prep Time: 1 hour 50 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 45 minutes
Yields: 10 cakes
Equipment: 1 rimmed baking sheet pan, non-stick 12-inch sautè pan, 2 large mixing bowls, 1 (2.25 ounce) cookie-dough scoop (large cookie-dough scoop)

Ingredients:
1/2 pound fresh wild salmon
2 tablespoons of olive oil
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper

4 tablespoons of butter, unsalted, reserve 2 tablespoons
2 tablespoons of olive oil
1 small red onion, fine dice
1 1/2 cups of celery, fine dice (about 4 stalks)
1/2 cup of red bell pepper, fine dice
1/2 cup small yellow bell pepper, fine dice
1/4 cup of Italian flat-leaf parsley, finely chopped
1 tablespoon capers, drained
1 tablespoon of fresh dill, finely chopped
1 tablespoon of fresh chives, finely chopped
1/2 teaspoon Worcestershire sauce
1 teaspoon of Old Bay seasoning
1 cup Panko bread crumbs
1/2 cup of good mayonnaise
1 tablespoon Dijon mustard
2 large egg, lightly beaten
Fresh chives for garnish (1 1/2 inches in length)
Lemon slices for garnish

Ingredients For Salmon Cake Sliders:
1 package of Hawaiian buns
1/2 stick of butter, unsalted
2 avocados, sliced
2 cups of arugula

Ingredients For Aioli:
1/2 cup of mayonnaise
1 tablespoon of Dijon mustard
juice 1/2 lemon
1 clove grated garlic
1 tablespoon fresh dill, finely chopped
1 teaspoon of fresh chives, finely chopped
a pinch of Kosher salt
a pinch of freshly ground black pepper

Directions For Aioli:
In a bowl add the mayo and Dijon mustard. Add the lemon juice, grated garlic, salt, pepper, fresh chopped dill, and fresh chopped chives. Mix all the ingredients together, cover with plastic wrap, and chill until ready to use.

Directions:
Preheat the oven to 350-degrees F.
Place the salmon on a sheet pan, skin side down. Drizzle a little olive oil, salt, and pepper, and bake for about 15 to 20 minutes, or just until cooked. When the salmon is done, remove and cover with foil and let rest for another 15 minutes.

After the salmon has rested, transfer to the refrigerator to cool, around 15 to 20 minutes. This will allow the salmon to flake and come right away from the skin. You want to flake the salmon in large chunks, you really want to see the salmon throughout the cakes.

In a large sautèpan, on medium-low heat, using 2 tablespoons each of butter and olive oil, add all the veggies, spices, capers, Worcestershire sauce, Old Bay seasoning, 1/2 teaspoon of Kosher salt, and 1/2 teaspoon of fresh ground black pepper. Cook, stirring frequently, for 15 to 20 minutes until soft. Add the Italian flat-leaf parsley, stir to combine, remove from the heat and allow to cool completely. Once cool, transfer the vegetable mixture to a large mixing bowl add the breadcrumbs, mix to combine.

Flake the chilled salmon into a large bowl. Add the beaten eggs, mayonnaise, Dijon mustard, the fresh dill, and chopped chives. Combine the bowl containing the salmon with the vegetable mixture, stir to combine. Cover with plastic wrap and transfer to the refrigerator to chill for 30 minutes. Using a 2.25-ounce cookie dough scoop, shape into 10 salmon cakes. Transfer back to the refrigerator for 1 hour to set.

Preheat oven to 250-degrees F.
Heat the remaining 2 tablespoons of butter and 2 tablespoons of oil, in a large sautèpan, over medium heat. In batches, add in the salmon cakes and fry 3 minutes on each side, or until golden brown. Line a plate with a paper towel setting the salmon cakes on the plate to drain. Next, transfer the salmon cakes onto a baking sheet pan to keep warm the oven.

Serve my Salmon Cakes With A Chive Dill Aioli Sauce. This dish is great with a side of my Lemon Pepper Asparagus.

Serve the Salmon Cake Sliders on buttered toasted buns with arugula and avocado.

Lemon Pepper Asparagus 

My Salmon Cake Sliders

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