FARRO SOUP WITH BEANS, BROCCOLI, AND CHICKEN SAUSAGE

Ciao'd while nibbling peppermint bark. 

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Happy Holidaze! My fingers ache from online shopping. My feet relentlessly remind me (at 3 AM) of time spent cooking and baking. My derrière seems to expand every day, no thanks to cocktailing and celebrating at various holiday soirées. It's time for a rejuvenating, healthy bowl of soup. And this one's a winner. 

Farro Soup with Beans, Broccoli, and Chicken Sausage is just the foundational recipe. You can add other vegetables (cubed potatoes, green beans, and peas come to mind). If you are of the vegetarian persuasion (shout out to Glo and Randee), you can take that route. Simply omit the sausage and use water or vegetable stock in place of the chicken stock. Go for broke and add tubetti pasta for a farro-y take on pasta e fagioli. 

I'm giving a dinner party this weekend. Rather than serving an over-the-top menu, I'm thinking of offering this soup with warm crusty bread and a salad. For real. Cozy vibes all around! 

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RECIPE

FARRO SOUP WITH BEANS, BROCCOLI, AND CHICKEN SAUSAGE

Borlotti beans, also known as cranberry beans, complement the earthy flavor of farro. Sure you can use canned beans (use 2 cups if you opt for this route) but the texture of the cooked dried beans is so much more substantial. You can also opt to make this a vegetarian soup. Simply omit the sausage and use water or vegetable stock rather than chicken stock. This is a hearty, satisfying soup that tastes even better on the second or third day. It freezes well, too.

Serves 6 to 8

1 cup dried borlotti (cranberry) beans
2 tablespoons extra virgin olive oil
8 ounces fully cooked chicken or turkey sausages, sliced
1 medium yellow onion, finely chopped
2 celery stalks, finely chopped
2 carrots, finely chopped
2 garlic cloves, minced
1 cup farro
One 28 oz can chopped tomatoes
8 cups chicken stock or water, more as necessary
2 cups broccoli florets
1/3 cup chopped fresh parsley
Freshly grated Parmesan, for serving

Place the beans in a large, heavy pot. Cover with water about 2 inches above the beans. Cover the pot, bring to a boil, and then remove from the heat. Let the beans soak in the water for 1 hour and then drain.

Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the sausage and cook until browned, 2 to 3 minutes. Transfer to a plate.

Add the onion, celery, and carrots to the pot along with a ¼ teaspoon salt and ¼ teaspoon pepper. Cook, scraping up any brown bits of sausage from the bottom of the pan, until the onion has softened and turned translucent, 5 to 10 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the farro, beans, tomatoes, sausage, and stock. Bring to a boil, and then decrease the heat and simmer until the farro and beans are tender, about 1 to 1 ½ hours. Add the broccoli florets and cook until tender, about 5 minutes. Add the parsley and stir to combine.

Serve the soup and pass the Parmesan at the table.

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MARY RICHARDS AND ME (PLUS RIGATONI WITH BROCCOLI RABE AND SPICY SAUSAGE)

I’m old enough to have watched The Mary Tyler Moore Show in real-time, not syndication.  For seven years of Saturday nights, from childhood to my early teens, I lay on my stomach on our den carpet (yep, shag), mesmerized by the woman played by Mary Tyler Moore. Not only could Mary Richards “turn the world on with her smile,” but she also had a career that looked like fun, a big girl apartment with a wood-burning fireplace, a sporty white mustang, and a hilarious, pull-no-punches best friend, Rhoda.  Plus, Rhoda lived upstairs, just like Lucy’s Ethel.

Now, years later, I am channeling Mary Richards...

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4 PM FIX : BACK BY POPULAR DEMAND, WHITE BEAN AND SHRIMP STEW

Ciao'd while watching a dozen robins on the lawn. 

Garlicky Shrimp with White Beans and Sausage was one of the first recipes I posted when I started my blog six months ago. It remains one of the most popular and most requested recipes to date. Redolent with a riot of complementary flavors - garlic, smoked paprika, and tomatoes to name a few - the stew is a family and friend favorite no matter what time of year you serve it.

So why not a throwback to this comforting dish during the cold winter season? Those of you who just joined the Ciao Donata party may have missed the recipe, so it's new for you. I think you'll like it. And did I mention, it's SUPER easy and quick to prepare? Indulge here.

4 PM FIX: BROCCOLI AND SAUSAGE FRITTATA (A SANE DISH FOR AN INSANE HOLIDAY WEEK)

Ciao'd while watching Lunes Noche Football. From Mexico City. Viva! 

RECIPE

BROCCOLI SAUSAGE FRITTATA

Similar to a crustless quiche or a Spanish tortilla, the egg-based Italian frittata is a delicious canvas for vegetables, cheese, and meats. It’s the dish that keeps on giving. Enjoy a slice of warm frittata for breakfast. Slice a wedge and make a sandwich with crusty bread for lunch. Pair it with a simple green salad for a light supper.  The latter is just the ticket during the hectic holidays.

8 large eggs
¼ teaspoon kosher salt
1/8 teaspoon crushed red pepper flakes
1 tablespoon extra-virgin olive oil
¾ pound sweet Italian sausage links, casings removed
3 cups broccoli florets
1 tablespoon chopped fresh basil
1/3 cup grated Parmigiano-Reggiano cheese

Preheat the oven to 375°F.

In a large bowl, beat the eggs with the salt and red pepper flakes.

In a medium cast-iron or nonstick ovenproof skillet over medium-high heat, heat the oil. Add the sausage and cook, breaking it up into chunks, until browned and cooked through, 6 to 8 minutes.

Add the broccoli and red pepper to the skillet and cook until the broccoli is crisp-tender, 3 to 4 minutes. Add the egg mixture and basil and cook over moderately low heat until set around the edge, 3 to 4 minutes. Sprinkle the frittata with the cheese.

Transfer the skillet to the oven and bake until the center is set, about 10 to 12 minutes. Serve warm or at room temperature.

 

4 PM FIX: MOZZARELLA-STUFFED BEEF AND SAUSAGE BURGERS

It's one thing to enjoy melted cheese on top of a burger. It's a whole 'nother thing to stuff a burger with cheese and enjoy a burst of glorious, rich ooze with each bite. In this burger, mozzarella entertains with a blend of ground beef and sausage...

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