Sunday Slow Suppers ~ Zuppa

Our Sunday Slow Supper this week is actually a 'Stoup'. This Sunday Sheri picked a recipe from 30 minute meal star Rachel Ray. Apparently in a 30 minute cooking show she doesn't have time to say soup and stew, so created this word. Maybe the network needs to allow her 31 minutes.

The shopping list for this week includes veal, nutmeg, tomatoes, canallini beans, and anchovies... have I got your attention yet?

Osso Buco Zuppa
Veal Dumplings:
1 pound ground veal
1 large egg, beaten
1/3 cup Italian bread crumbs, a couple of handfuls
1/4 cup, a generous handful, grated Parmigiano or Romano
1/4 to 1/2 teaspoon freshly grated nutmeg, eyeball it
Coarse salt and black pepper
Stoup:
2 tablespoons extra-virgin olive oil, 2 turns of the pot
2 carrots, peeled
2 ribs celery and their greens
1 medium yellow skinned onion, peeled and halved
Coarse salt and pepper
1 fresh or dried bay leaf
1/2 cup white wine
1 (14-ounce) can white beans, cannellini, drained
1 (15- ounce) can diced tomatoes in puree or coarsely ground tomatoes
3 cups chicken stock, available in re-sealable boxes on soup aisle
2 cups beef stock, available in 1 cup small boxes on soup aisle
1 cup egg pasta, broken egg fettuccini or medium egg noodles
Gremolata:
2 cloves garlic, cracked away from skins
1 (2-ounce) tin flat fillet anchovies, drained
Handful flat-leaf parsley, about 1/4 cup loosely packed
1 lemon, zested
Crusty bread, to pass at table Combine the veal and the next 5 ingredients then reserve mix and rinse off your hands.
Heat a medium soup pot over medium to medium-high heat. Begin to chop veggies while pot heats up: dice carrots into 1/4 inch pieces, chop celery and onion. Add extra-virgin olive oil to hot pot and carrots. Turn carrots to coat them in oil and add celery and onion as you get them chopped up. Work near the stove so you can chop, then drop into the pot. Season the vegetables with salt and pepper and a bay leaf. Stir vegetables and cook 5 minutes to begin to soften. Do not let vegetables brown, reduce heat if necessary. Add the wine and cook for 1 minute. Next, add beans and tomatoes and stock to the pot. Put a lid on the pot and raise heat to high. When soup boils, about 3 minutes, add 1-inch balls of veal dumplings directly to the pot. When you are done adding the veal, stir in the egg noodles. Simmer stoup for 6 minutes to cook noodles and meat dumplings. Adjust seasonings and turn the heat off, then let stoup stand a couple of minutes.

To make the gremolata: Pile garlic, anchovies, parsley and lemon zest on a cutting board and finely chop the mixture, then transfer to a small dish.
Serve stoup in shallow bowls with a couple of teaspoonfuls of gremolata on top. Stir the gremolata throughout the stoup and pass crusty bread at the table for dipping and mopping.
There is something about following Rachel Ray's 30 minute meal recipe to a 'T'. I enjoy my time in the kitchen to much to try to get everything done at once. I need a little time to smell, to taste, stir and sip~ that's my time to relax and enjoy.I thought the soup was great, I did choose to leave out the pasta, and didn't miss it a bit. The gremolata was packed with flavor~ don't be tempted to skip that.

Besides... what else would you do with a can of anchovies?
Y'all enjoy!
Sandi

This was featured on Photograzing