Monday, May 2, 2016

Zuppa Arcidossana

This recipe came from a Mark Bittman New York Times article from 2009.  I love this meal. It was delicious. The vegetables melt in your mouth, the sausage is crisp on the outside and the bread, well it just makes the whole dish better. I made this yesterday and I had Chris heat it up in the oven, like a casserole. That added some extra crispy bites!


2 tablespoons olive oil
1/4 pound sweet Italian sausage, removed from casings
1 cup 1/2-inch-diced carrots
1 large onion, chopped
Salt and black pepper
1 cup stale bread (use coarse, country-style bread), cut in 1/2-inch cubes
1/2 pound spinach, trimmed, washed and roughly chopped
1/2 cup feta
1/4 cup freshly chopped parsley

1. Put oil in a large pot or deep skillet and brown sausage over medium-low heat, stirring occasionally. When sausage is cooked through and leaving brown bits in pan, add carrots and onion continue to cook until vegetables begin to soften and brown, about 10 minutes. Sprinkle with salt and pepper.
2. Add bread to pan and stir for a minute or 2, add spinach and continue cooking just until it wilts, a couple of minutes.
3. Add about 2 cups water and stir to loosen any remaining brown bits from pan. This is more of a stew than a soup, but there should be some broth, so add another cup of water if necessary. When broth is consistency of thin gravy, ladle stew into serving bowls and top with cheese and some freshly chopped parsley if you have it. Serve immediately. Or place in casserole and heat for 30 minutes at 350 degrees. Serve with feta cheese sprinkled on top.

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