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Mary Vischetti (unamericanatragliorsi)
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Savory cupcakes with Italian sausage and potatoes...now on the blog!
Cupcake salati con salsiccia e patate...ora sul blog!
:)

http://www.unamericanatragliorsi.com/2016/11/cupcake-salsiccia-patate.html

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Una deliziosa versione vegetariana del grande classico americano...Della straordinaria Giulia💖
~Vegetarian style Chicken & Dumplings soup~

Yesterday was a sunny but chilly day, with lots of wind from the East: so I took the weather as an excuse to prepare a nice heart-warming soup. Weather often dictates what I'm cooking for lunch and dinner, together with seasonal produce availability of course: and what better occasion than a cool day to reward myself and my family with a delicious soup?
For some reason I was convinced that it wasn't possible to make a vegetarian version of this comforting soup, that was truly worth eating: but I realized that what I missed the most about this recipe was not the chicken, but the fluffy, delicious dumplings and the rich and very flavorful chicken stock.
If you follow a vegan or vegetarian diet, you can create a similar flavor profile, if you apply few cooking tips while preparing the vegetarian broth.
Now I enjoy the vegetarian version of Chicken & Dumplings every time I want it, and the secret is the time and the method I use to prepare the veggie broth. You can make it gluten free using gluten free flour for the dumplings, and vegan by not adding the milk!
Giulia C. 


N.B. - To make the dumplings follow your favorite recipe: I use Bob's Red Mill certified organic flour to make my dumplings, a spice mix I make at home by dehydrating my favorite herbs, to which I add few of my favorite spices.

RICH VEGETARIAN BROTH RECIPE
To make the vegetarian broth I follow the same steps as I would do for a rich beef or chicken stock. A good veggie broth cooks for at least 45 minutes, but this one cooks for 2-1/2 to 3 hours: the long cooking time give the veggie broth a very rich flavor.
This broth is also excellent for making ~minestrone di verdure~!

INGREDIENTS:
5 quarts of water
Salt as needed ( do not add to much salt, as the dumplings will salt the broth when they cook)
The washed trimmings of all the veggies you are going to use, in a 100% natural cheesecloth bundle
3 carrots peeled and cut in chunks
1 big leek sliced
1 large golden onion sliced
3 celery stalks
1 small parsley root skin off
1 Bouquet Garni ( 1 bay leaf, 3 sprigs of thyme, Italian parsley and fresh savory, 7 whole black peppercorns, 1 sprig of tarragon, 5 sweet basil leaves)
EVOO as needed
1/4 cup of warm whole milk ( It is optional. I add it 5 minutes before cooking the dumplings)

INSTRUCTIONS:
I saute the veggies in a stock pot with abundant EVOO, and some salt, until they are caramelized: I don't roast them for this recipe because I want the broth to taste savory rather than sweet. In a separate pot warm up 5 quarts of water while the veggies are caramelizing. Add the hot water very slowly in the stock pot where the veggies are, add the bouquet Garni, the veggie trimmings and bring to a boil. Now lower the heat, cover tightly with a lid and simmer for about 3 hours.
Check the broth after an hour and a half, stir lightly, taste and remove the bouquet garni.
A little secret: if you want the broth to come out clear, resist the urge to stir it! For this kind of soup this step is not necessary: it is just a reminder in case you want to make a clear broth for a delicious vegetarian consomme`.
When the flavorful broth is done simmering, remove from heat and strain through a very fine colander.
You can add more salt if you think is necessary. Just keep in mind that dumplings are flavorful, especially if you add salt and spices in the dough: the dumplings flavor and salt will transfer to the broth while cooking.

Follow your favorite recipe to make the soup: I use carrots, celery, thin sliced leeks, and potatoes, fresh green onions sliced on a bias and Italian parsley as final touch.
BUON APPETITO!
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Simple, old fashioned cookies...now on the blog!
Biscotti semplici e un po' vintage...ora sul blog! ;)

http://www.unamericanatragliorsi.com/2016/10/biscotti-sempre-freschi.html

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