Ottaviana's Kitchen Traditional Italian Soup Recipe's

Italian Soups
and Pasta Dishes

Pastasciutta( pah-stah-shoot-tah)is Italian for Pasta.
This is how I will be referring to it throughout all the
following recipe's.

Maria's Garlic Pastasciutta ©
(aglio e olio pastasciutta)

For Garlic lovers, this recipe is to die for. For
others, try it, it is delizioso. This was one of my
mamma's favorite dishes. She always made it on
Friday nights.

1 bulb of garlic
1/3 cup of extra Virgin Olive Oil
1/4 tsp. of Oregano
1 lb of Vermicelli Pastasciutta
salt

Peel and slice garlic cloves in half and cut up into slivers. not real thin now. Put oil in a small saucepan. Add garlic, and cook until golden (this is very important to watch so your garlic does not burn). When it is done, remove from the heat, add the oregano to it and set aside. In another pot, cook your vermicelli and add salt if you prefer. Right before pasta is done, put garlic back on heat, and add 3 ladles of the juice from the pasta. Bring garlic to a boil, let boil 1 minute, and remove from heat. When pasta is done drain and save 2 1/2 cups of water from it and set aside (you will need this later because the pasta soaks up the garlic juice). Put pasta in a large hot serving bowl or platter, and add garlic juice to it and toss. If it becomes too dry, add some of the juice that you saved. Top with some fresh parsley if you want. Your ready to eat. You can top your pasta with some Pecorino Romano, or just plain Romano. Enjoy!

Maria's Clam Pastasciutta ©
(Vongole Pastasciutta)

2-8oz. bottles of clam juice
3-4 6oz. cans of chopped clams
1 1/2 tsp. oregano
1 cup of dry white wine
4 cloves of garlic, minced
2 tbs. fresh parsley, minced
1/4 cup extra Virgin Olive Oil
salt
1 lb of Vermicelli pastasciutta

Brown the the garlic in a medium sauce pan until golden again (being careful not to burn). Add your clam juice, wine, oregano, and your parsley. Bring to boil and reduce heat to simmer. Simmer about 15 -20 minutes. Turn on low and to keep it hot. Cook the pasta, and salt to taste. Before you drain the pasta, add the clams to the clam juice. if you add too soon, the clams become rubbery). Again, save some liquid from the pasta, about 2 cups. Put drained pasta back in a hot serving bowl, and add the clam juice. Toss.

Maria's Clam Pastasciutta©

(Red Sauce)
(Vongole Pastasciutta)

3 tbsp olive oil
3 garlic cloves minced
1/2 tsp oregano
1/4 tsp pepper (or to taste)
3-4 fresh basil leaves chopped
2-3 sprigs fresh parsley chopped fine
2 28oz cans tomatoes (cut up & seeded)
1 8oz bottle of clam juice
1/2 cup white wine
4-5 cans of chopped clams (6.oz)
1 lb vermicelli or linguine

In a saucepot, brown garlic in olive oil till golden. Add oregano, parsley, basil, white wine, pepper, and clam juice. Bring all ingredients to a boil, then simmer for about 1 hr without cover. Cook your pasta. About 8-10 minutes before the pasta is done add clams to the sauce and just heat, careful not to get the clams rubbery. In a platter place your pasta and top with the sauce, saving some to add if individuals request more sauce.
Optional: Top with Romano cheese

Spaghetti with Chicken Livers ©

1lb spaghetti
2 tbsp. olive oil
1 white onion chopped fine
2 cups tomato puree
1/2 tsp salt
1/4 tsp. pepper
1/2 cup grated Romano cheese
1/2 lb. fresh mushrooms washed
1 lb. chicken livers
1/4 lb. butter

Cook spaghetti in salted water until al dente and drain. In a large frying pan add onion and brown until golden in color. Add tomato puree, salt and pepper. Add 1/2 cup Romano cheese a little at a time and blend well. Add spaghetti and keep on low heat stirring occasionally until heated thoroughly. Sauté mushrooms in and chicken livers in butter. Put spaghetti in a serving platter and pour over it the livers and mushroom mixture. Top with Romano cheese.

Spaghetti All' Ortica ©

1 tbsp. olive oil
1/2 lb. mushrooms sliced thin
1/2 tsp salt
1/4 tsp. pepper
1 tbsp. chopped fresh parsley
1 tsp. fresh lemon juice
4 quarts water
3 tsp. salt
1 lb. spaghetti
1/2 cup olive oil
1 tsp. fresh ground pepper

Place 1 tbsp. olive oil in a frying pan and add mushrooms, salt, pepper, and parsley. Brown for about 5 minutes. Remove from heat and add lemon juice.

Bring salted water to a boil, and add spaghetti. Cook for around 15 minutes or until al dente. Drain and add 1/2 cup olive oil and pepper, mix well. Add mushrooms, mix again and serve.

Now for some great pastasciuta zuppe (soup)

Ottaviana's Broccoli Pastasciutta ©

2 pkgs chopped frozen broccoli
3 cloves of fresh garlic minced
2 cup of elbow style pastasciutta
1/4 cup extra virgin olive oil
salt

In a small 2 qt. saucepan, Brown garlic until golden in olive oil. Add broccoli, and fill pot halfway with water to cover broccoli. Bring to boil and cook until nice and tender. In a 4qt. pot cook 2 cups of elbow style pasta. Add salt to taste. When pasta is done drain off the water saving three cups of it. Add the broccoli to the pot of pasta and mix well. If you need more water, use some of the three cups you saved from pasta.

Ottaviana's Pastasciutta with Eggs ©
(Pastasciutta uova)

2/3 cup elbow style pastasciutta
2 eggs
salt
1/2 tsp. pepper
extra virgin olive oil
Pecorino Romano, or plain Romano

In a 2 qt. sauce pan, cook 2/3 cup of elbow style pasta, salt to taste. While that is cooking, beat two eggs, add 1 1/2 tbs. of Pecorino Romano, or just plain Romano, add pepper and salt. When pasta is done, drizzle the egg into pasta and stir well. turn down to a simmer and cook an additional 1 minute, stirring constantly to keep the egg separated. Remove from heat and put 3 tsp. of extra virgin olive oil stir well, and enjoy.

Stracciatelle With Meatballs ©
(Torn Rags)

1 qt. of chicken broth or bullion
2 cups water
1/4 tsp black pepper
1/2 cup pastina, acini di pepe or stelline
(little stars)
1 tsp. fresh parsley, chopped
1 small carrot sliced thinly
1/2 lb spinach (just the leafs, and cut up
julienne style)

Meatball mixture

1/2 lb gr sirloin or round
1 egg
2 tsp bread crumbs (Italian style)
1 tsp grated Romano cheese
2 tsp fresh parsley, chopped
1 small onion minced

Egg mixture

2 eggs
2tsp grated Romano

In a soup pot combine soup ingredients and bring to boil reduce to a low boil. Mix your ingredients for meatballs, roll them up tiny marble size and drop into soup. Let cook about 10 minutes or just until pasta is cooked. In a small bowl, beat 2 eggs,1 tsp grated Romano cheese and slowly drizzle into soup stirring constantly. Drizzle about a tsp of olive oil in and stir. Remove from heat and cover and let stand about 2 minutes. serves about 6-8

Maria's Pasta di Lenticchie©
(Lentil Soup)

1pkg. dry lentils
1 large white onion
3 stalks celery
3 carrot
1 pkg. frozen chopped spinach
1/2 lb gr. sirloin (optional)
1 tsp. Pico Pica sauce (optional)
4-5 chicken bullion cubes

Sort lentils for stones, and rinse well in a colander. Mince onions, celery, and carrots. In a 8 qt. pot, put lentils onions celery and carrots. Fill with water, and add bullion cubes. Bring to boil and reduce to simmer. Skim off any foam, And salt to taste. Add pico sauce. In the meantime, make tiny little meatballs with the gr. sirloin, and drop into soup. Cook till lentils are tender. Then add the spinach and finish cooking.

Maria's Beef Shank Soup©

6-8 beef shanks w/bone (the thicker cut the better).
8-10 large carrots peeled and left whole
1 large white onion
6 stalks of celery
6 beef bullion cubes
1 large can of original style stewed tomato's
salt

Rinse beef shanks off, peel carrots, peel onion and leave whole. Cut celery in half, and put all in a 12 qt. stock pot. Fill the pot with water. Add beef bullion cubes. Bring to a boil, and skim off any foam from surface. Add can of stewed tomatoes and salt to taste. Continue to skim off foam from top throughout cooking process until no more appears. Cook 3-4 hours or until meat is tender and falls off easily from the bone. When done, remove bones. Do
not throw out the marrow from inside the bones. Remove all vegetables and marrow from pot and put in a large bowl. In a food processor, put as much vegetables as you can get in it at a time. Pulverize them till smooth. Continue with rest of vegetables. When done add them back to pot of stock. Meat should be broken into small bite size pieces. Stir everything together well. In another pot scoop out some soup and bring to boil. Add alphabet pasta, about a cup. When done you can add more broth if its too thick. Freeze remaining soup in qt. containers. Top the soup with Percorino Romano.

4 large potato's
4 tbs. butter
1 large white onion
2 stalks of celery diced
1 tbsp chopped parsley
1 clove garlic
2 carrots diced
1-8 oz can tomato sauce
½ tsp salt
¼ tsp pepper
4 cups warm water
3 tbsp grated Romano cheese

Peel and cut up potato's and boil until very soft. Mash potato's or put through a sieve. In a soup pan melt butter, and put onions, garlic, parsley and carrot and sauté. Remove garlic, and add tomato sauce, salt, pepper, warm water and mashed or sieved potato's and simmer for 15 minutes. Serve topped with Romano cheese.

1 lb navy beans (soaked for 8 hrs)
1/2 lb ham rind (cut in two inch squares)
1/2 cup salt pork, chopped
1/2 clove garlic
1 small onion sliced
1 tbsp minced parsley
1/8 tsp oregano
3 tbsp olive oil
1-8oz can of tomato sauce
1 tsp salt
1/2 tsp pepper
1 cup of bean water
3 cups ditalini or elbow pasta
1/8 tsp salt

Boil rind and beans together for 1 hr, or until almost tender. Drain and save water. Put salt pork, garlic, parsley, onion, and olive oil in a large saucepan and brown. Remove garlic. Add tomato sauce, water that beans were cooked in, salt, pepper, oregano and slowly bring to boil. Add beans and ham rind and cook about 15-30 minutes on low, or until beans are fully cooked. If needed, add more bean water. In a large pot, cook ditalini, or elbow pasta with 1/8 tsp salt until tender (al dente.) Drain and add sauce. Serve with Italian or French bread.
Optional: Omit tomato sauce for a white sauce.
Optional: Grated Romano cheese.
Serves 8, you can cut recipe in half.

1 pkg. frozen peas
1/8 tsp salt
1/2 medium onion minced
3 tbsp olive oil
1/2 tsp dried oregano
2 cup elbow macaroni
1/2 tsp salt

In a 2 qt sauce pan sauté onions in olive oil till soft. Add peas, salt, oregano and cover with water. Cook until peas are tender, keep hot. In a 3 1/2 qt saucepan, bring water to boil and add macaroni and salt and cook al dente. Drain and save about two cup water from macaroni. Add peas to macaroni and mix. Add extra saved water if it becomes to dry.

1/2 cup olive oil
1/ 2 tsp rosemary
1 clove garlic, chopped fine
2-3 anchovy fillets, chopped fine
1 tbsp tomato paste dissolved in 4 tbsp water
1 can chick peas, or garbanzo beans
1/4 tsp salt
1 cup elbow pasta
1/2 tsp pepper

In a soup pan, place rosemary, garlic and anchovies and sauté. Add tomato paste mixture and cook slowly for about 20 minutes. Add ceci beans with liquid and add another can of water. Add salt and bring to boil and add pasta cook until pasta is tender. Add pepper and serve.
Serves 4

Minestrone Soup

1 tsp olive oil
1/2 clove garlic chopped fine
1 small onion, chopped fine
1 tsp rosemary
1 tsp salt
1/2 tsp pepper
1 tbsp tomato paste, diluted in 1 cup water
3 stalks celery, chopped
2 potatoes diced
1 cup green beans cut into small pieces
1 cup cooked garbanzo beans
2 cups cooked white dry beans
1 cup shelled peas
2 zucchini, diced
1/4 of very small cabbage shredded
2 quarts water
1 cup elbow pasta

In a large soup pot, place garlic, onion, rosemary, salt , pepper and sauté. Add diluted tomato paste and cook for 5 minutes. Add all vegetables and 2 quarts water and simmer for 45 minutes. Add elbow pasta and cook until tender. You may sprinkle with grated Romano cheese.

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