Challah - (Holiday Twist Bread)
INGREDIENTS:
1/4 c Extra-virgin olive oil 3 Hard-boiled eggs, coarsely
1 sm Onion, finely chopped -chopped
4 c Sliced celery (1/4-inch 3 oz Sopressata or other dried
-slices) -sausage, chopped
1/4 c Chopped celery tops 4 oz Cacciocavallo or mild
5 c Hot meat or chicken broth -provolone cheese, chopped
Salt Freshly grated pecorino
6 Italian toasts (1/2-inch -cheese
-slices Italian bread) Lovage leaves or chopped
6 Italian toasts (1/2-inch -celery tops (Optional)
-slices Italian bread)
1/4 c Extra-virgin olive oil 3 Hard-boiled eggs, coarsely
1 sm Onion, finely chopped -chopped
4 c Sliced celery (1/4-inch 3 oz Sopressata or other dried
-slices) -sausage, chopped
1/4 c Chopped celery tops 4 oz Cacciocavallo or mild
5 c Hot meat or chicken broth -provolone cheese, chopped
Salt Freshly grated pecorino
6 Italian toasts (1/2-inch -cheese
-slices Italian bread) Lovage leaves or chopped
6 Italian toasts (1/2-inch -celery tops (Optional)
-slices Italian bread)
Heat the olive oil in a soup pot, add the onion, celery and celery tops; cook over low heat until softened, about 8 minutes. Add the hot broth and salt and bring to a boil, then simmer, partially covered, for 20 minutes.
Prepare the Italian toasts. Lightly brown the 6 slices of Italian bread in a 400 F oven until golden on both sides. Brush with olive oil on one side.
Place the Italian toasts in the bottom of 6 soup bowls. Divide the eggs, sausage, and cacciocavallo cheese evenly among the 6 servings and place on top of the bread. Bring the soup to a boil and ladle while hot into the bowls. Sprinkle with the grated pecorino cheese and lovage leaves (or chopped celery tops).
Serves 6.
[ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ]
Prepare the Italian toasts. Lightly brown the 6 slices of Italian bread in a 400 F oven until golden on both sides. Brush with olive oil on one side.
Place the Italian toasts in the bottom of 6 soup bowls. Divide the eggs, sausage, and cacciocavallo cheese evenly among the 6 servings and place on top of the bread. Bring the soup to a boil and ladle while hot into the bowls. Sprinkle with the grated pecorino cheese and lovage leaves (or chopped celery tops).
Serves 6.
[ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ]