I've always loved the Zuppa Toscana served at Olive Garden. So when I saw this recipe on Annie's Eats, I immediately thought of making it. This is the day before Thanksgiving, so what better time to take a break and have a steaming bowl of Zuppa to ease the mind and get you in a festive mood.
Normally, I have the delicious bread sticks they offer at the restaurant, but I wanted something a little different. I came across this recipe for Cornmeal Biscotti in a Martha Stewart LIVING magazine and thought it might go very well with the soup. I was right. Hope you try the recipe and enjoy it as much as I did. Happy Thanksgiving everyone.
1 lb. Italian sausage (or half regular, half turkey sausage)
1 large onion, chopped
3-4 cloves garlic, minced
½ cup white wine to deglaze the pan
½ tsp. red pepper flakes
2 russett potatoes, peeled and cut into ½-inch chunks
2 cups fresh kale, chopped
3 cups chicken broth
2 1/2 cups water
1 cup heavy cream
Salt and pepper
Place a large stockpot or Dutch oven on the stove over medium heat. Crumble the sausage into the pan and cook until well browned. Remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl; set aside. Add the chopped onion to the pan and sauté until tender, about 5-7 minutes. Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant. Add the wine to the pot and stir, scraping the bottom of the pan to loosen any browned bits. Add the potatoes, kale, chicken broth and water to the pot. Return the sausage to the pot. Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low. Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through. Stir in the heavy cream and season with salt and pepper to taste. Serve immediately.
Cornmeal-Chili Pepper Biscotti
1 cup shredded extra-sharp cheddar cheese (4 ounces)
1/4 cup butter, softened
1 (4-ounce) can diced green chili peppers, drained
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup yellow cornmeal
2 cups all-purpose flour
1. Lightly grease a cookie sheet; set aside.
2. In a large mixing bowl beat cheese and butter with an electric mixer on medium to high speed for 30 seconds. Add chili peppers, baking powder, salt, and pepper. Beat until combined, scraping sides of bowl occasionally. Beat in eggs. Beat in cornmeal and as much of the flour as you can with the mixer. Using a wooden spoon or your hands, stir or knead in any remaining flour.
3. Divide dough in half. Shape each half of dough into a 9-inch-long loaf. Place about 5 inches apart on the prepared cookie sheet. Flatten slightly to 3 inches wide.
4. Bake in a 350 degree F oven for 30 to 35 minutes or until light brown. Cool on cookie sheet for 1 hour.
5. Transfer loaves to a cutting board. Cut each loaf diagonally into 1/2-inch-thick slices. Place slices, cut side down, on the cookie sheet. Bake in a 325 degree F oven for 15 minutes. Turn slices over and bake 15 minutes more or until cookies are dry and crisp. Transfer to a wire rack; cool. Makes 28 cookies.
To see last years Thanksgiving recipes, go to this link.