savor
SOUP
Italian Wedding Soup
B Y A N G E L I N E B I G L E R ( LO M B A R D I )
INGREDIENTS
Chicken pieces, legs and breast
1 lb. ground beef
Dry onion flakes to taste
Salt and pepper to taste
Parsley to taste
Fresh endive flakes to taste
Fresh spinach
½ onion, finely chopped
3-4 stalks celery with leaves, cut up
1 Tbsp tomato paste
1 egg
½ cup Parmesan cheese
2 cups any tiny pasta — acini de pepe,
orzo, tiny bow tie, baby elbow,
small square
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APPETIZER
Bruschetta
B Y M A R I E D E L I L LO
INGREDIENTS
3-5 plum tomatoes
3 Tbsp olive oil, plus extra
for brushing
1 ½ Tbsp balsamic vinegar
1 tsp minced shallots
Salt and pepper to taste
1 French baguette loaf
Parsley or basil (optional)
PREPARATION
Chop tomatoes in small
pieces. Mix oil, vinegar,
shallots, salt and pepper,
and pour over tomatoes.
Marinate overnight. Slice
bread on diagonal in
½-inch slices. Place on
cookie sheet and toast in
broiler 1-2 minutes per side.
Brush with olive oil when
toast comes out of broiler.
Spread tomato mixture on
each toast. Garnish with
parsley or basil.
PREPARATION
Place chicken pieces in a pot with enough water to cover (add chicken broth
or bouillon cube for flavor, if needed). Cook until meat falls off bones. Debone
and shred chicken. Skim fat off broth. Preheat oven to 250. In a separate bowl,
combine ground beef, onion flakes, salt, pepper and parsley. Form into baby meat-balls.
Bake in oven until brown. Drain meatballs, add to broth. Combine endive,
spinach, onion and celery to broth. Add tomato paste to color broth. In a small
bowl, mix egg and Parmesan. Drizzle into soup. Add pasta just before serving and
cook for 10-12 minutes.