Zuppa Di Cipolla Al Vino Rosso Recipes

Steps:

• Wash the leek and slice it thinly and place it in a pan with the butter.
• Sauté with the lid on (add a little water if necessary) until soft.
• Add wine, nutmeg, sugar and salt.
• Let it boil gently, until it thickens.
• Homogenize the sauce with an immersion blender.
• Cook the pasta al dente.
• Drain the pasta and put it in the pan with the 'drunken sauce'.
• Sprinkle with grated pecorino and heat.

Steps:

• Wash and dry the clams and soak them in a large bowl in cold, salted water for about 30 minutes.
• Any remaining sand should fall to the bottom of the bowl.
• Drain the clams and rinse them well in a colander under running water.
• Crush one clove of garlic, and slice the remaining cloves very thin.
• In a large, heavy pan, sauté the crushed garlic until it begins to brown, then remove from the pan and discard.
• Add the remaining sliced garlic and the parsley.
• Cook over very low heat for 2 to 3 minutes, then add the tomatoes and enough liquid to just make a slightly soupy dish.
• You don't want too much liquid in this, but judge the amount to your taste.
• Season with the salt and pepper, then raise the heat to medium and cook for 15 minutes.
• (Add more liquid if necessary).
• Add the clams, lower the heat again, cover pan, and let steam for about 10 minutes, or until the shells have opened and the clams are ready.
• Discard any unopened clams.
• Sprinkle with more freshly ground pepper and the basil, if desired.
• (You can substitute a teaspoon of dried if you wish).
• Serve in shallow bowls with slices of bread for dunking.

Steps:

• Heat half the olive oil in a large, nonstick skillet until very hot.
• Cut the chorizo inot 1/2 inch rounds.
• Add half the chorizo and fry on both sides for 1 minute each. Remove with a slotted spoon and keep hot.
• Add the remaining oil and remaining chorizo and cook as stated above.
• Add the wine and thyme to the pan and swirl to dissolve the sediment. NOTE: if using kielbasa, add 2 t of paprika to the pan as well. Cook gently to thicken and reduce the sauce.
• Pour the sauce over the hot chorizo, sprinkle with pepper and serve with chunks of torn bread for dipping.

Steps:

• Cut dried tomatoes into short strips (note: this takes time).
• Dice bell pepper and cut zucchini into slices.
• In a saucepan heat oil. Sautee crushed garlic, sun-dried tomatoes and rosemary in it until fragrant. Add water, tomato paste and salt and pepper. Simmer for 5-8 minutes until sauce looks nice to you.
• Meanwhile in a big pot of boiling water cook pasta shells for 4 minutes. Then add bell pepper, zucchini and broccoli. Cook for another 4-6 minutes until veggies are tender.
• Drain pasta and veggies.
• Toss with the sauce and add cherry tomatoes to serve. If you like sprinkle with freshly grated parmesan cheese.