-
-
-
OreganoFromItaly.com
-
-
-
-
CookiesFromItaly.com
-
-
-
-
SilverFromItaly.com
-
-
-
-
OnlyInItaly.com
-
-
People
are Talking!
-
"This is my second order for your oregano and
I would like to say that it is the "BEST" I have ever used. It is better,
much better, than my own home grown oregano. I want to thank you people for
a superior product that I absolutely love and so do the friends I share it
with...God Bless"
Charles W., Plainville,
Connecticut
| |
|
|
- Chicken, Fennel and Escarole Soup
- (Zuppa di Pollo, Finocchio e Scarola)
-
|
-
-
Ingredients:
-
- 1/4 cup extra virgin olive oil
1 and 1/2 pounds skinless boneless chicken thighs, cut into 1/2-inch cubes
1 tablespoon dried oregano
2 cups chopped onions
4 celery stalks, chopped
4 garlic cloves, chopped
1 teaspoon fennel seeds
One 14 to 15-ounce can diced tomatoes in juice
8 cups chicken broth
1 head of escarole, cut into wide strips
Grated Pecorino Romano cheese
-
- Directions:
-
- Heat olive oil in large pot over medium-high heat.
Add chicken.
Sprinkle with salt, pepper, and oregano.
Mix in onions, celery, garlic, and fennel seeds.
Saute until vegetables begin to soften, about 4 minutes.
Stir in tomatoes.
Add broth; bring to boil.
Reduce heat to medium; simmer until vegetables and chicken are tender, about 15-17 minutes.
Add escarole; simmer until wilted, about 3 minutes.
Season with salt and pepper.
Ladle into bowls.
Serve, passing cheese separately. Makes 6 main-course servings.
|
|
Free
Newsletter!
The weekly newsletter
provides hard to find Sicilian and Italian recipes, holiday specials,
the latest updates on our company, special "members only" offers
and much more.
|
|
| |
|
"Updated Weekly!"
- Need More Recipes?
Sign up for more recipes from our Italian affiliates:
- CookiesFromItaly
|
|
