Zuppa Di Raffano Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Lard,
4 ounce: Speck, in 1/4" dice
2 medium: Spanish onions, finely chopped
3 medium: Potatoes, peeled, in 1/4" cubes
1/2 cup: Freshly grated horseradish, plus 1/4 cup
4 cup: Chicken stock,
2 cup: Heavy cream,
1 cup: Dry white wine,
4: Scallions, thinly sliced
Directions:
In a heavy bottomed 6 quart soup pot, heat lard and speck until smoking
over medium heat. Add onions and cook until soft but not brown, about 8 to
10 minutes. Add potatoes, horseradish, chicken stock, cream and wine and
bring to a boil. Boil 15 minutes and lower heat to medium. Cook just below
the boil for 1 hour, until potatoes have fallen apart. Season with salt and
pepper and garnish with scallions, fresh horseradish and poppy seeds.
Yield: 4 servings
Recipe by: MOLTO MARIO Posted to MC-Recipe Digest V1 #587 by Sue
on Apr 24, 1997
Source from luhu.jp
over medium heat. Add onions and cook until soft but not brown, about 8 to
10 minutes. Add potatoes, horseradish, chicken stock, cream and wine and
bring to a boil. Boil 15 minutes and lower heat to medium. Cook just below
the boil for 1 hour, until potatoes have fallen apart. Season with salt and
pepper and garnish with scallions, fresh horseradish and poppy seeds.
Yield: 4 servings
Recipe by: MOLTO MARIO Posted to MC-Recipe Digest V1 #587 by Sue
Source from luhu.jp