Big Nick’s Christmas Soup
Serves 2-3 people Can be doubled or tripled by adding more chicken broth. Can also omit escarole.
Ingredients ➜ 1 medium sized bunch ➜ ➜ ➜ ➜ ➜
escarole, cleaned and cut into bite-sized pieces pound ground meat (mixture, beef pork & veal) 1 large clove garlic, chopped teaspoon salt Salt, to boil in water teaspoon pepper
➜ cup bread crumbs,
➜ ➜ ➜ ➜
slightly mixed with water (to give a wet sand texture) 1 ½ tablespoon Pecorino Romano cheese 1/3 cup Pecorino Romano cheese 1 tablespoon fresh, flat leaf parsley, chopped 1 egg
Directions ➜ 3 eggs, beaten ➜ Olive oil (enough to coat 2 pans)
➜ 1/3 cup flour ➜ 2 stalks celery, from the
whites to the leaves, chopped in small pieces ➜ 24 oz chicken broth (homemade or canned)
Boil escarole in salt and water until tender. Drain thoroughly and set aside. (When cooled, if needed, cut pieces even smaller). Mix together meat, garlic, ¼ teaspoon salt, pepper, 1 ½ tablespoon cheese, 1 egg, parsley & bread crumbs. When thoroughly mixed, form into tiny meatballs (about the width of a dime) and fry in oil until cooked. Set aside. Mix together flour, 1/3 cup cheese, 3 eggs and celery. Place a ladle-sized spoonful of mixture in a heated, oiled pan and fry until golden on both sides. (Each should resemble a small pancake) Repeat process until batter is finished. Drain on paper towels. When cooled, cut into bite or crouton-sized pieces. Heat chicken broth until warm. Add meatballs, escarole and croutons. Cook until warm.
Courtesy of Sammy Brown
Courtesy of Stephanie Donatucci
Stephanie’s Bolognese Sauce Ingredients ➜ ➜ ➜ ➜
cup extra virgin olive oil 1 onion 2 garlic cloves, chopped 1 celery stalk, chopped
➜ ➜ ➜ ➜
1 carrot, chopped 1 pound ground chuck beef 1 can crushed tomatoes 1 handful fresh parsley and basil
Directions In a large pot, heat extra virgin olive oil over medium-high heat, add garlic and onions, sauté. Add celery and carrots, sauté about 5 minutes. Add ground beef, cook until brown, breaking up the meat with a wooden spoon until no pink is showing. Stir in the crushed tomatoes with parsley and basil. Cook about 1/2 hour to 1 hour on low heat. Serve with wide Rigatoni and Pecorino Romano cheese.
Suey Ingredients ➜ ➜ ➜ ➜
2 pounds ground beef, 80% lean 1 and a 1/2 boxes of Creamette elbow macaroni 28 ounces Hunts tomato sauce 16 ounce block of sharp cheddar cheese, cubed. You could
also substitute shredded sharp cheddar for your convenience.
Directions Boil elbow macaroni in salted water per directions on the box. While the macaroni is boiling, cook the ground beef all the way through in a pan. Drain the grease and transfer back into the pan. Strain your macaroni and transfer back into the pot. Preheat oven to 350 degrees. In your 3-3.5 quart casserole dish, layer the bottom with macaroni until covered. Add a layer of ground beef, then a layer of cheese and finally tomato sauce. No need to worry if the layers do not completely cover one another but make sure it’s just about there. Repeat another layer or two until you reach the top of the casserole dish. You should always be left with a final layer of sauce on top. Bake for 1 hour and let cool for at least 15 minutes.