Although minestra is not likely to be at the table on Christmas Eve, this hearty soup is beloved by Italians, says Rae Lanzilotta.
Rae and Mama’s Minestra
Makes 6 to 8 servings
4 lbs. escarole, rinsed well
10 cups water
¼ tsp. salt
½ cup vegetable oil
3 cloves garlic, halved
2 lbs. spareribs, cut if desired
1 lb. sweet Italian sausage, halved
1 stick pepperoni, 20 ounces, cut
into ¼ inch slices
1 ½ lbs. smoked pork butt or
shoulder, cooked according to
package directions
1 can small white beans (15-ounce)
salt, pepper and crushed red
pepper to taste
Tear large escarole leaves in half. Discard limp leaves. Bring water to boil. Add escarole and salt. Return to boil and cook 15 minutes. Set aside, reserving cooking water.
Heat oil in a separate stockpot. Saute garlic until golden brown. Remove garlic and set aside. Brown meat in the following order: spareribs, sausage and pepperoni. Remove from pot and cool. Pour out excess oil. Add cooked pork butt to pot; stir in escarole and two cups reserved water. Add all browned meat. Simmer for 20 minutes or until escarole is tender. Add garlic and beans. Heat thoroughly.
Season with salt, pepper and red pepper. Serve with crusty bread or polenta.
Note: This can be made vegetarian by eliminating the meats.
Add some seafood to your holiday table with these easy recipes from Rae.
Oven-Fried Fish
Makes 3 servings
1 lb. fresh fillet of sole (or fish of your choice)
1 beaten egg (add 1 tbsp. of milk)
½ cup fine seasoned bread crumbs
¼ cup butter or margarine, melted
1 tbsp. lemon juice
Pre-heat oven to 500 degrees.
Dip fish into beaten egg mixture then into bread crumbs. Place coated fish in a well-greased, shallow baking pan. Sprinkle with salt and pepper.
Drizzle a mixture of melted butter or margarine and lemon juice over fish.
Bake until golden and fish flakes easily when tested with a fork. Allow five to six minutes for each ½ inch of thickness.
Shrimp Scampi
Makes 3 to 4 servings
2 lbs. shrimp (deveined—tail on)
¾ lbs. butter
2 cloves garlic, minced
1/8 tsp oregano
1/8 tsp. thyme
¼ tsp. red pepper
½ cup marinara sauce
1/8 cup sherry
Melt butter in pan slowly until it bubbles. Add garlic and shrimp. Reduce heat and simmer 2 minutes. Add herbs. Cook until shrimp are pink. Add marinara sauce and sherry. Let cook together until bubbles.
