After seeking out the best soups from family, friends, and restaurants through every region of Italy, award-winning cookbook author Joe Famularo presents 150 enticing, unexpected, exuberantly flavorful recipes. Here are tasty soups for every appetite and every season. Cold-weather comfort is as close as Abruzzi Chickpea and Chestnut Soup. And casual warm-weather lunches and suppers are more tempting with a tureen of Zuppa di Primavera ("soup of springtime"). And for anytime: Five-Fish Soup from Livorno or Garlicky Mussels in Broth.
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After a zealous soup quest across the length and breadth of Italy, Joe Famularo presents 150 Italian soups for every occasion and mood. There are soups to start a meal and soups to make a meal. Humble soups, born of necessity during leaner times, and the inventive soups of professional chefs. Seasonal soups, regional soups, family soups. Vegetable soups and pasta soups, fish soups and meat soups, bean soups and rice soups.
But behind the great variety of soups are the qualities found in all true Italian cooking-simplicity, integrity, ingenuity, and the use of only the best ingredients. A fat bunch of spring's first asparagus, lightly cooked and then added to a broth of arborio rice, creates an incomparable Sauteed Asparagus Soup. Glistening fresh fish, angel hair pasta, and two handfuls of peas, is transformed into minestra di pesce con piselli e capelli d'angelo-a dazzling fish soup from Liguria on the Italian Riviera.
Other soups, like the minestrones, reveal yet another side of Italian cuisine-its marvelous regional character. In mountainous Abruzzi, pork is used as a flavor base while fresh fennel and mint make it indescribably lush. Romans, meanwhile, favor a minestrone founded on beef and beef broth, red beans and red wine. The Milanese add rice to theirs, the Genovese pesto and pasta, and the Calabrians give an unexpected flourish to a tomato- and garlic-based minestrone with a shower of slivered yellow peppers.
Delicious, naturally healthy, and with a depth of flavor that satisfies right down to the bones, Italian soups nourish body and soul. And from basic brodo (broth) to meal-in-a-pot minestrone, Joe Famularo serves them up.From the Back Cover:
ONE OF THE BEST KEPT SECRETS OF ITALY IS SOUP . . . and Joe Famularo knows it. With his new book, Joe gives us straightforward, easy-to-follow, mouthwatering recipes that capture the hearth and soul of Italy. I truly enjoyed it. Grazie, Joe!" -Biba Gaggiano, TV host and author of From Biba's Italian Kitchen
More than 150 recipes from Tuscan Grandmothers and bustling Roman restaurants, rustic inns and regional cooks.
Herbed Chickpea Soup, page 119. "Little Soup" of Fresh Clams with Wine, page 212. Chicory and Rice Soup, page 139. Fresh Asparagus Soup Vicentino.
Ribollita from Tuscany. Malfattini in Broth, Romagna Style. Hedy's Venetian Rice and Pea Soup. Cabbage Soup with Cheese and Cinnamon.
Cioppino. Fragrant Tomato Soup with Fresh Basil. Escarole Soup with Meatballs. Mama's Zucchini Soup with Poached Eggs. Chicken Soup with a Whole Stuffed Chicken.
PLUS 9 different minestrones. 10 paste e fagiolis. Broths and breads. Family secrets and cooking tips, and favorite soup spots in Italy.
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