Let's Dish With Linda Lou

Where You Taste The Love

Ribollita With Chicken Sausage Meatballs

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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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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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Pestos and Tapenades

Pestos And Tapanades

2019-06-09 01.12.51

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It’s a meat-free day today at my house. Anything you can spread over grilled and/or toasted bread is delicious.

Pesto doesn’t have to be made with just basil anymore. You can substitute arugula or spinach, you can add walnuts or pistachios. The possibilities are endless. Today I’m going to tap into my Hanging Organic Herb Garden to add a lot of freshness to my Pestos And Tapenades.

The difference between a Pesto and a Tapenade is generally Tapenades are olive-based… yes there are olives in certain Pestos.

In the pictures above I’ve made a Roasted Piquillo Pepper Pesto, a Pea With Fresh Mint Pesto, and Artichoke Pesto, and a Kalamata Olive With Cannellini Bean Tapenade.

I love to shake things up by using different kinds of ingredients. For example; roasted red peppers, artichokes, peas, Cannellini beans, Kalamata olives, or Ricotta cheese, mix in nuts and fresh herbs.

Parmigiano- Reggiano cheese, fresh lemon juice, and a great Extra Virgin Olive Oil are key in making a great pesto or Tapenade. Let’s not forget about the nuts. Traditionally pine nuts are what’s used, not today, it’s pistachios. I even used a variety of herbs like basil, chives, mint, and Italian flat-leaf parsley. I say let your imagination go wild!  Then spread it on grilled bread.

In the next section, is my recipe for the Roasted Piquillo Pepper Pesto. Recipes may vary from one pesto to another, some tend to be thicker than others. A secret I use to thicken certain Pesto recipes is by adding a small amount of Cannellini Beans. They add creaminess and give great texture to the Pesto or Tapenade.

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Sweet Basil (2)

mint

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Flat Leaf Italian Parsley

Pestos And Tapenades

Roasted Red Peppers

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Ciabatta

Toasted Ciabatta Bread

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Pestos And Tapenades

 

 

 

 

Prep Time: 10 minutes
Cook Time: 12 to 15 minutes
Total Time: 25 minutes
Equipment: 1 (10-cup) food Processor, rimmed baking sheet pan, chef’s knife, small and large mixing bowls, indoor grill-pan

Ingredients For Roasted Piquillo Pepper Pesto:
1 (12-ounce) jar of roasted Piquillo peppers, drained (substitute roasted red peppers)
1/4 cup of cannellini beans, drained and rinsed
1/4 cup of Pistachios
1/4 cup of Parmigiano-Reggiano cheese, freshly grated
1 small clove of peeled garlic
2 tablespoons of fresh lemon juice
1 teaspoon of Kosher salt
1/2 a teaspoon of freshly ground black pepper
1 tablespoon of basil leaves, roughly chopped
1/4 cup of *E.V.O.O.
1 loaf of Ciabatta (substitute baguette)

Directions For Oven Bakes Ciabatta Bread:
Preheat oven to 375-degrees F.

Slice the Ciabatta bread at a 45-degree angle into 1/2-inch thick slices. Arrange the bread in a single layer on a rimmed baking sheet pan. Brush the top surface of each slice of Ciabatta lightly with olive oil. Sprinkle with Kosher salt and fresh ground black pepper to taste. Place into the oven on the center rack. Bake for 12 to 15 minutes or until the bread is golden. Take the baking sheet out of the oven and let the toast cool slightly before adding the toppings.

Directions For Grilling Ciabatta Bread:
Preheat indoor grill-pan over medium-high heat. Brush the both sides of the Ciabatta with olive oil. Sprinkle with Kosher salt and fresh ground pepper to taste. Arrange the slices of bread on the grill. Grill for 2 to 3 minutes per side.

Start processing the nuts ( Pistachios) garlic and the herb of choice first. You can see this in the pictures above. Once this has been processed, add in the main ingredients. In this case, the drained and rinsed roasted Piquillo peppers, Cannellini beans, fresh lemon juice, Kosher salt, and pepper.

Next, through the feed tube, at the top, drizzle in the *E.V.O.O. slowly. This will allow you to control the consistency of the pesto as it’s being processed, and you can adjust the amount accordingly.

Finally, add the grated cheese. The reason I do it this way, is so the cheese doesn’t get too hot from that blade doing all this processing and change the integrity of the cheese. I only pulse the cheese through the mix just until it’s mixed through.

This is the method I use when making any type of pesto. I also want to mention, using Cannellini beans gives extra body to the pesto without changing the flavor.

*E.V.O.O. is Extra Virgin Olive Oil.

My Hanging Organic Herb Garden And Summertime Flowers

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Roasted Piquillo Pepper And Edamame Pestos

2020-03-21 15.21.13

When I make any type of pesto, whether it’s the original basil pesto or pesto made with different ingredients, they’re all so delicious. In this post, I’m making two identical pestos but changing up the star ingredient. The first one is my Roasted Piquillo Pepper Pesto, the second is an Edamame Pesto.

Crostini, are what’s known as little slices of grilled bread. The choice of bread is just as important as the toppings you put on them. Ciabatta bread I find is the best bread to use.

I want to talk a little about Hominy. Hominy is just whole corn kernels that have been soaked in a lime solution to soften the tough outer hulls. The second ingredient I love to add to pesto is Cannellini beans.

I’m incorporating these ingredients in my pestos for extra body and texture. First, because it doesn’t overpower the flavors that I’m highlighting, and second, they’re a staple in my pantry.

With the exception of the star ingredients, Edamame, and the Roasted Piquillo Pepper both pestos contain all of the same ingredients.

First, I’m starting with the Roasted Piquillo Pepper Pesto.

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Ciabatta

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Toasted Ciabatta Bread

Roasted Red Peppers

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Piquillo Peppers (2)

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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Equipment: 1 (10-cup) food processor, 2 rimmed baking sheet pans, Microplane

Ingredients:
1 (12-ounce) jar of Roasted Piquillo peppers
1/2 cup of  Cannellini beans, drained and rinsed
1/2 cup hominy, drained and rinsed
1/2 cup Cannellini beans, drained and rinsed
1 lemon, juiced
1 teaspoon crushed red pepper flakes (optional)
1 garlic clove, peeled and roughly chopped
1/4 cup of walnuts, roughly chopped
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1/3 cup of *E.V.O.O.
1/3 cup of Parmigiano-Reggiano cheese, freshly grated
1 loaf of Ciabatta bread (yields 16 slices)

Ingredients:
1 cup Edamame, shelled
1/2 cup hominy, drained and rinsed
1/2 cup Cannellini beans, drained and rinsed
1 lemon, juiced
1 teaspoon red pepper flakes (optional)
1 clove of garlic, peeled and roughly chopped
1/4 cup of walnuts, roughly chopped
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1/3 cup of *E.V.O.O.
1/3 cup of Parmigiano-Reggiano cheese, freshly grated

Directions For Ciabatta Bread:
Preheat oven to 375-degrees F.

Slice the Ciabatta bread at a 45-degree angle into 1/2 -inch thick slices. Arrange the bread in a single layer on a rimmed baking sheet. Brush the top surface of each slice of Ciabatta lightly with olive oil. Sprinkle with Kosher salt and freshly cracked black pepper. Place into the oven on the center rack. Bake for 12 to 15 minutes, or until the bread is golden. Take the baking sheet out of the oven and let the toast cool slightly before adding the toppings.

Directions For Both Edamame And Piquillo Pepper Pestos:
Start with adding the walnuts to the food processor first, giving them a head start on getting ground up. Pulse the walnuts a few times. Next, add the Roasted Piquillo Peppers, or the shelled Edamame, Cannellini beans, Hominy, roughly chopped garlic, lemon juice, crushed red pepper flakes, Kosher salt, and fresh ground black pepper into a food processor. Pulse until everything just purèed. Though the feeding tube, add *E.V.O.O. until pesto comes together as seen above. Lastly, add the freshly grated cheese and then give it a couple more pulses just until the cheese is combined. Give the pesto a quick taste to make sure the seasoning is just right.

Transfer the pesto to a porcelain serving bowl. Drizzle a little *E.V.O.O. over the top of the finished pesto before serving.

*E.V.O.O. is extra virgin olive oil.

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