Monthly Archives: March 2021

Pizza Rustica (Easter Savory Pie)-repost

Hi Everyone,

I have received quite a few emails the past few days to re-post the recipes for my Easter pies from last year’s DishingwithDiane’s Easter post (Pizza Rustica and Pizza Dolce).

One savory and one sweet; so here they are. Have fun baking!

Let’s start off with savory Pizza Rustica!

A little time consuming but worth every bite. 

(Click PHOTO to enlarge and then back arrow to return to original size)

Pizza Rustica

2016-03-15 22.21.40- pizza rustica 2016
2016-03-16 02.28.44- pizza rustica close

 Pizza Rustica is my absolute favorite.

It is a classic Italian Easter pie made with cured Italian meats, Italian cheeses and bound together with eggs. We usually eat thin slices of Pizza Rustica as an antipasto on Easter before a traditional lamb dinner, and it can be served either warm or cold .

This pie is also a main part of “Easter Monday” or “La Pasquetta” which means little Easter.

Easter Monday is a national holiday in Italy. Italians leave the city and head to the country, the beach or the mountains for a family picnic. Pizza Rustica, frittata, Easter bread, wine and chocolate biscotti are all on the menu.

The whole point is to celebrate the return of Spring.

We always celebrated Easter Monday when I was a child.

Depending on what region of Italy you are from, the name of this recipe may vary. It is also called Torta Pasqualina, Pizza Gaina and Pizza Piena .  

However, Easter is called Pasqua and Buona Pasqua means Happy Easter in Italy… no matter what region you are from!

2016-03-15 13.24.37 - pizza rustica ingred..use this

Ingredients:

¼ lb prosciutto

1 stick soppressata (or mix half sweet and half hot)

1 stick pepperoni salami

¼ lb hot capicola

6-8 slices of genoa salami

1 basket fresh cheese…….NOT Mozzarella –– usually sold in a 2 lb baskets at the Italian market. Let it drain in a colander overnight and when ready to use squeeze out any excess liquid. (Use a wooden spoon or fingers to crumble)

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13 large eggs

¼ cup half and half

¼ cup grated provolone

½ cup grated Pecorino Romano cheese

8 oz shredded mozzarella cheese

Nutmeg (approx 2 shakes)

½ Cup fresh Italian parsley

Black pepper

Salt – can be omitted because the cold cuts are salty

2 egg yolks & a tsp of sugar for the glaze

Two 1 lb balls of pizza dough ( either homemade, or from a pizzeria)

Directions:

Preheat oven to 350.

  1. Cut first six ingredients (meat and cheese) into small bite size pieces & mix together in a large bowl (This prep work can be done on one day and assemble the pie the next day).
  2. When ready to assemble, add Romano cheese, Mozzarella cheese, provolone, nutmeg, parsley, salt and pepper to prior meat and cheese mixture
  3. Prepare small roasting pan or spring-form pan, with olive oil to coat the bottom and sides. Cut pizza dough and shape to form a bottom layer WITH SIDES and a top layer of dough. (If you don’t want a full top layer, cut the dough in strips and criss cross on top with no venting)
  4. After shaping the bottom layer of dough in the pan–add the meat and cheese mixture. Separately, beat the 13 eggs and half and half, and pour over dry mixture in pan and MIX WELL. Add top layer of dough (or strips)
  5. Roll top & bottom layers of dough together around the sides to seal. Vent the top of the pie with a fork or paring knife several times.
  6. Add sugar to the EGG YOLKS and brush the top of the pie to prepare a glaze when cooking.
  7. Bake at 350 for 1 hr to 1 hr /15 minutes….
  8. For the first 30 minutes cover the pie with aluminum foil.For the remaining 45 minutes bake uncovered. If using a spring-form pan-let pie stand 15 minutes –then release pan sides and transfer to plate. Can be served warm or cold.

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Until my next post, make every day a celebration!

Diane

Pizza Dolce (Easter Sweet Pie) – repost

Easter Pie – Pizza Dolce

Leave a reply

Hi Everyone,

I have received quite a few emails the past few days to re-post the recipes for my Easter pies from last year’s DishingwithDiane’s Easter post (Pizza Rustica and Pizza Dolce).

One savory and one sweet; so here is the sweet pie, a very easy pie to bake.

Have fun baking!

(Click PHOTO to enlarge and then back arrow to return to original size).

2016-03-14 16.41.40- pizza dolce

It is an Italian cheesecake made with ricotta, eggs, milk, sugar and extracts. It is definitely not a low-calorie pie.

INGREDIENTS:

24 eggs

3 lbs. Whole milk ricotta cheese (large container)  

1 qt. Whole milk 

1 oz. lemon extract 

1 oz. almond extract 

1 oz. vanilla extract 

1 oz. anise extract

Zest of ½ a medium lemon 

3 ½ cups sugar 

Colored confetti sprinkles (aka: rainbow nonpareil)

 DIRECTIONS:

 Add eggs, milk and ricotta in a blender until smooth (I divide this to 1/3 at a time), transfer to a large bowl.

When completed, add extracts, sugar, lemon zest and mix well.

Spray two 9 ½ X 11 inch GLASS pans with Pam. Fill each pan ¾ of the way full—add rainbow confetti on top of mixture.

Place in a 350-degree oven for approx. 1 ½ hours. (More sprinkles can be added during the cooking time).

This pie to me tastes best served cool. I refrigerate the pie for at least an hour before serving.

 (1 fluid oz. = 6 tsp or 2 TBSP)  This recipe makes 2 pans

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Until my next post, make every day a celebration!

Diane

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St. Joseph’s Day – (repost)

Hi Everyone,

I hope you are all well.

I wanted to re-post my St Joseph’s Day traditions to share with all of you and especially for those that are new to the blog. Have a wonderful and blessed St. Joseph’s Day…..

Every year on March 19th we pay special tribute

to St. Joseph.

In Italy, St Joseph’s Day is the same as our Father’s Day.

There really is no tablescape to set for St. Joseph Day, so I am re-posting about the history of this holiday and all the traditional delicious food on the St. Joseph’s Day menu.

Especially the sfinge di San Giuseppe and zeppole pastries many people are familiar with. Enjoy !

All recipes are at the end of the post

happy-st-josephs-day

Saint Joseph is the patron saint for my family, so instead of a tablescape, I decided to share with you some of my family traditions and customary foods for this special holiday.

Before we start, a little background for Saint Joseph or San Giuseppe that might help you understand the holiday a little better. Saint Joseph was the husband of Mary. It is in Sicily where Saint Joseph is regarded as their patron saint for preventing a famine during the Middle Ages. There was a severe drought and the people prayed to Saint Joseph for rain. They promised that if he answered their prayers and the rain came they would prepare a feast in his honor.

Well, the rain came and the people prepared a large banquet. Legend has it that the fava bean was the crop which saved the population from starvation and that is always part of the Saint Joseph day dinner.

Some people keep painted fava beans as a good luck charm.

DSC00639 PAINTED FAVA BEANS FOR ST JOSEPH for blog

When I was younger (much younger), on Saint Joseph’s Day my Grandmother would take me to bring food to the Saint Joseph’s Day altar of her local church after Mass. Many of the older generations set up altars in their homes, but we did not. We always wore red to honor Saint Joseph, in the same way that green is worn on Saint Patrick’s Day.

The altars are quite a sight to see and they have 3 tiers to represent the Holy Trinity. The top tier holds the statue of Saint Joseph surrounded by flowers (especially lilies). The reason is that – “The lily is associated with Saint Joseph, spouse of Mary, through an ancient legend that he was chosen from among other men by the blossoming of his staff like a lily”. 

 The other tiers hold candles, figurines, special breads, pastries, lemons for luck, fava beans, pineapple for hospitality and wine. There is also a basket on the bottom tier where you can place prayer petitions.

 Here is a picture I found of of a Saint Joseph’s Day altar just to give you a better idea. Definitely wouldn’t work in my dining room.

5547597178_9560e0b681_z- st joseph altar USE
(photo credit-isitsauceorgravy.com)

 In my family, my Grandmother (even though we are not Sicilian) believed deeply that praying to Saint Joseph would protect her family and she bought all her grandchildren, at a very young age, a statue of Saint Joseph.

This is a photo of mine that I proudly display in my bedroom today. It is over 54 years old. In fact, my son’s middle name is Joseph to honor Saint Joseph.

st joseph statue

In addition to the celebration of Saint Joseph’s Day, I have always enjoyed the FOOD for Saint Joseph’s Day.

Many of you know this day only by the pastry (zeppole or sfinge di San Giuseppe) but we had a fantastic meal before the pastry.

(There were no words to describe how fantastic these pastries are).

2015-03-07 23.40.39 - St joseph pastry for blog
Purchased at Alpine Bakery- Smithtown, NY

My family (especially my dad) would make the pilgrimage each year to Arthur Avenue in the Bronx because we wouldn’t run the risk of buying ingredients at a local grocery store and be disappointed. No, ingredients had to be Italian and imported. No questions asked.

If you ever have the chance to visit Arthur Avenue in the Bronx, NY you will be thrilled. The food is so fresh and it is like stepping back in time with the mom and pop shops. But Arthur Avenue isn’t just shops, it’s restaurants as well and the food is fabulous.

A real Little Italy.

Different regions celebrate Saint Joseph’s Day differently but all involve meatless foods (because this holiday always falls during Lent), minestrone soup and pasta with breadcrumbs (The breadcrumbs represent saw dust since Saint Joseph was a carpenter), seafood, and fava beans for luck and for dessert, the star of the show, zeppole and sfinge di San Giuseppe.

Here is a picture of my minestrone soup.

Photo Mar 20, 9 44 10 PM.jpg MINSTRONE FOR ST. JOSEPH.jpg WITH BLOG NAME

In my family, we made minestrone soup followed by bucatini with anchovies and breadcrumbs. (For those of you who are not familiar, bucatini is basically a larger spaghetti with a hole inside. Another pasta that is traditional is mafaldine; this looks like thin strips of lasagna noodles with curly edges). Sicilians usually make the dish with sardines (Pasta con Sarde) instead of the anchovies.

Here is a picture of my bucatini with breadcrumbs.

Photo Mar 20, 8 09 49 PM.jpg BUCATINI WITH ANCHOVIES.jpg WITH BLOG NAME

The Saint Joseph’s Day bread was another special part of the meal and my Dad would buy the bread and have it blessed before he brought it home.

It is a round crusty loaf scored with a cross and flavored with anise.

joebreadsm2- ST JOSEPH BREAD
(photo credit-bennisoncakes.com)

And now back to the pastries. They are called zeppole or sfinge di San Guiseppe and I am sure you have all seen them. It’s a sweet dough like a big cream puff split and filled. They can be filled two ways. One with cannoli cream with tiny chocolate chips and candied fruit and also with custard cream; both topped with powdered sugar and a cherry and both delicious. Every year I always have to have one with each filling.

A fine tradition I passed along to my son.

st joseph's pastries 2
(photo credit-homestyledessertsbakery.com)

A lot of the old traditions unfortunately are not practiced as much today. Grandparents and parents have passed on and lives have become much busier, but I try to keep as many traditions going in my family as I can.

 I do make the bucatini with anchovies and the minestrone soup, but I buy my pastries because baking is just not my thing. (I have included the recipe at the bottom of the post, in case you want to take the baking challenge). I personally don’t make the fava beans for this holiday either, but I wanted to mention it again because it stands for “good luck” in case you wanted to include them on your menu. My grandmother loved fava beans.

All in all this holiday brings back great memories for me when I was younger and my family was still here with me, enjoying each others company and a great meal together.

Here is a picture of me (I am the toddler) with my parents, grandmother and two older sisters. All of my family have passed on now and all are missed every day. I keep the traditions alive to honor them; and thank them for all they have taught me about traditions and being proud of my heritage. 

Squeglia Family

I don’t have many photos for this holiday but at the bottom of this post, I will leave you with some traditional recipes if you want to celebrate St Joseph’s Day with your family.

It has been my pleasure to share my traditions with you for this special day. I hope this post gave a few of you some inspiration to try some new Saint Joseph’s Day holiday recipes.

Until my next post, stay well and make every day a celebration!

Diane

RECIPES

Toasted Fresh Bread Crumbs

Warm 2 tablespoon olive oil in a 10-inch skillet over medium heat.  Add 3/4 cup of fresh breadcrumbs and stir to coat with oil.  Cook, stirring constantly, until the crumbs are golden brown and crunchy, about 5 minutes. I add a little grated cheese to the breadcrumbs as well. You can never have to much cheese.

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Bucatini with Anchovies and Breadcrumbs

Revised

Ingredients:

12 anchovy fillets in olive oil, finely chopped with the oil from the can (small can- 2 oz.)….for a stronger anchovy flavor add two cans.

Salt and pepper to taste

1 pound bucatini

1/2 cup olive oil + 3 TBSP

4-6 large garlic cloves, sliced and divided

Large pinch of red pepper flakes

2 tablespoons chopped fresh parsley

Grated cheese

1 and 1/3 cup toasted fresh breadcrumbs (1 cup for sauce * 1/3 cup for garnish)

 Directions:

Cook the pasta in boiling salted water until al dente. Reserve pasta water.

In a small skillet, add 3 TBSP of olive oil and approximately 3 cloves of sliced garlic and warm on a very low temperature (you want to flavor the oil)

While the pasta is cooking, heat ½ Cup of the olive oil in a large pot over medium-low heat

Add 3 cloves of sliced garlic, red pepper flakes, and the finely chopped anchovies. 

Cook, stirring until the anchovies dissolve. (Be careful of splatters)

Remove from the heat. 

Add 1 cup toasted breadcrumbs and stir for 1 minute to combine the oil and breadcrumbs

Add 3 ladles of pasta water to make a sauce 

Return to the heat on low and stir in the parsley

Add the drained cooked pasta to the pot with the anchovy sauce. Toss until the strands are well coated

Slowly add the warm garlic oil with sliced garlic and mix well.

Season with salt & pepper

Transfer the pasta to individual serving bowls.

Top each serving with a sprinkling of the reserved breadcrumbs and grated cheese.  

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Minestrone Soup

Ingredients:

¼ cup olive oil

1 cup onion, finely chopped

½ cup celery, with leaves, chopped

1 carrot, sliced thin

2 cloves of garlic, minced

1 bay leaf

1 (28 oz.) can of whole tomatoes, with juice

1 large can of cannellini beans

5 cups of beef or vegetable stock

½ cup flat parsley, finely chopped

1- 2 cups finely sliced, then roughly chopped spinach

2 zucchini, unpeeled and cut into little cubes

½ cup small pasta (like ditalini)

Freshly grated Parmesan or Locatelli cheese

1 tsp. dried basil (optional)

1 tsp. dried oregano (optional)

pinch of red pepper flakes (optional)

Directions:

Sauté the onion, carrot and celery in the olive oil until soft. Toss in the garlic and stir for another minute.

Cut up the tomatoes and add them to the pot and cook down for 15 minutes.

Stir in the beef or vegetable stock and the bay leaf and beans and bring to a boil. Add half the parsley, dried oregano, dried basil, pinch of red pepper and lower the heat and cook for about 30 minutes

Add the spinach, zucchini and pasta and cook at a gentle boil until the pasta is tender. * If you are not serving the soup immediately, make the pasta separately and add to the soup when serving otherwise the pasta will absorb all the soup if left in the pot to sit.

When ready to serve, stir in the rest of the parsley. Season to taste with salt and pepper. Ladle into bowls and serve with the crusty bread and topped with grated cheese

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Fava Beans
(I do not remember who gave me this recipe).

Ingredients:

1 lb. dried fava beans
1 bunch green onions
1 medium onion
4 cloves garlic
3 bay leaves
chopped parsley
1/4 cup olive oil
salt and pepper to taste

Directions:

Cook dried fava beans in boiling water until tender, adding more water as needed. Sauté seasonings in olive oil ’til tender, then add to beans. Add salt and pepper to taste. Serve in soup bowls.

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Zeppole di San Giuseppe

Recipe credit-mangiabenepasta.com)

(Makes about 12 (2-1/2-inch) zeppoles

Ingredients:

 Pastry:

1 cup water

3 tablespoons butter

1/2 teaspoon sugar

Pinch of salt

1 cup flour

4 eggs

Filling:

1/4 cup sugar

2 tablespoons cornstarch

1 cup whole milk

2 egg yolks

1/2 tablespoon dark rum

1 teaspoon grated orange zest

1 teaspoon vanilla extract

3/4 cup heavy cream, whipped

 Confectioners’ sugar for dusting

Maraschino cherries

 Directions:

 To make the pastry:

Preheat oven to 375 degrees F.  Line a baking sheet with parchment paper.

 In a medium saucepan, combine water, butter, sugar, and salt. Bring to a

boil.  Remove from heat.  With a wooden spoon, beat in flour all at once.

Return to low heat.  Continue beating until mixture forms a ball and leaves

side of pan.  Remove from heat.  Beat in eggs, one at a time, beating hard

after each addition until smooth.  Continue beating until dough is satiny and

breaks in strands.  Allow the mixture to cool.

 Transfer the dough to a pastry bag with a large star tip.  For each pastry,

pipe a 2-1/2 -inch spiral with a raised outer wall on the baking sheet.  Bake

for 25 to 30 minutes until golden brown.  Remove and allow to cool before

filling.

 To make the filling:

Combine sugar and cornstarch in a saucepan.  In a bowl, whisk together

milk and egg yolks  Whisk milk mixture into sugar mixture.  Place the

saucepan over medium heat. Bring the mixture to a boil, whisking

constantly.  Boil for 1 minute; remove from heat.  Stir in rum, orange zest,

and vanilla.  Transfer the pastry cream to a bowl. Place a piece of plastic

wrap directly on the surface. Allow to cool for 30 minutes and then

refrigerate until cold.  Fold in the whipped cream.

 To assemble the zeppole:

Cut the pastries in half horizontally.  Transfer the filling mixture to a pastry

bag with a star tip.  Pipe some of the filling onto the cut side of the bottom

half of each pastry.  Place the top half of the pastry on the filling.

Pipe a small amount of the filling into the hole in the center of each pastry.

Place a maraschino cherry in the middle.  Dust the pastries with

confectioners’ sugar.

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Fig Cookies (Cuccidate)

Courtesy of Paula Carbone Gati from facebook page- Born Again Italian

Dough:

4 cups of flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1 1/2 cups of butter, cut in 1/2 inch cubes
1/4 cup of Crisco, cold and broken into small pieces
2 eggs
1/2 cup of milk
2 tsp vanilla

Filling:

One 12 oz pkg of dried figs, I use either mission or calimyrna
1/2 cup almonds… chopped,,,not to fine,,,more on the course side
1/2 cup of dates -no pits
1/2 cup of raisins
1/3 cup of honey
1/4 cup of orange marmalade
1/4 cup whiskey
1 tsp of good cinnamon

Icing:

4 cups confectionary sugar
a few table spoons of milk
nonpareils

Directions:

In stand mixer…mix all dry ingredients, flour, sugar, baking powder, salt set aside….to this add butter pieces little at a time, then cold Crisco, then have all wet ingredients mixed and slowly add this to the flour until a nice smooth dough forms…after the dough comes together..put on table and knead a few minutes till the dough is smooth, add more flour if necessary… make a smooth ball and cover in saran and refrigerate …while you prepare filling

I double this recipe..because I make a big batch and for the amount of work that goes into this its best to do it at once…it makes approx 5 doz cookies for this recipe…. which is a good amount..but you can freeze these cookies..I usually pack 6 at a time in a Ziploc then put in glad ware container and take out as needed..they freeze really good.

I remove the dried stems from the figs, and put all the dried fruits through the meat grinder
when all the fruit is ground up I add the rest of ingredients,,, and mix really well…I usually let this sit over night for all the flavors to really marry.

Start the assembly…taking a piece of dough at a time roll out to make approx a 3 inch by 12 inch rectangle..cut with knife to square off…then take the fig filling and make a log approx 12 inches long….place this log onto the rectangle of dough and roll and have seam side down….cut approx 1 1/2 inch pieces and place on parchment lined cookie sheets…..350 degree oven for approx 15 minutes, till bottoms are slightly golden…
Make icing and after cookies are cool….spread a little icing onto each little bundle and sprinkle with some nonpareils…

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Member Spotlight – Natalie Ciaccio Bales

Hi Everyone,

Hope all is well. I just had to share this with all of you. I just love when a member prepares one of my recipes and then sends me a text to tell me their thoughts about the final product. And I am over the moon when I get a picture to go with the text and that is what happened today.

There is an absolutely lovely member that I have known for a few years and her name is

Natalie Ciaccio Bales

Today, Natalie posted that she made the recipe I posted two days ago for the Saffron Fregola with Clams, Mussels and Shrimp and loved it and she posted a picture and I want to share her post with all of you.

“Thank you Diane Kantor for this recipe. It is absolutely delicious and a keeper! Saffron Fregola with clams, mussels and shrimp.” – Natalie….

May be an image of food and indoor

Natalie did a great job and I encourage any member who makes one of my recipes to send me your thoughts and a picture of your meal. It makes writing this blog and what I do so gratifying to me.

I hope you all have a safe, happy and wonderful weekend.

Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

If you enjoy the posts, please spread the word and ask your family and friends to subscribe to DishingwithDiane.com 

Once you subscribe, you’ll never miss a post…

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Saffron Fregola with Clams, Mussels and Shrimp…

Hi Everyone,

Hope all is well. Tonight I made a Lenten meal of clams, mussels and shrimp in fregola ( Sardinian pasta) with saffron and white wine. One of my favorite dishes and I posted it before with a different selection of seafood ( see directory for original post Dec/2017). Any combination works well.

I wanted to repost the recipe for all of you who need a few new ideas for Lenten meals. Enjoy every bite.

I purchased the Fregola at an Italian deli but it is also sold on Amazon if you can’t find it locally. This is my favorite brand and they are sold in a 3-pack on Amazon for $28.40.

I hope you try this recipe and enjoy it as much as we do. The Fregola is a toasted pasta and it tastes like a nutty couscous.

Saffron Fregola with Seafood

A bit of culinary exotica, fregola is a type of pasta from the Italian island of Sardinia. The more common Israeli couscous may be substituted. Serve this hearty stew with a refreshing butter lettuce and pear salad and plenty of crusty bread for dipping.

Ingredients:

  • 1 tsp. saffron threads
  • 1/4 cup dry white wine
  • 2 Tbs. olive oil
  • 1 lb. medium shrimp, peeled and deveined
  • 2 lbs. mussels- scrubbed and debearded
  • 2 lbs. clams- scrubbed ( I used cockles)
  • 1 small yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 cups chicken broth
  • 1 cup fregola (Sardinian couscous) or Israeli couscous
  • Salt and freshly ground pepper, to taste
  • 2 Tbs. minced fresh flat-leaf parsley

Directions:

Crush the saffron in a small bowl and add the wine. Set aside.

In a large, heavy pot over high heat, warm 1 Tbs. of the olive oil. When the pan is very hot, add the shrimp and sear for 1 minute per side (do not cook all the way through). Transfer to a bowl.

Add the remaining 1 Tbs. olive oil, the onion and garlic to the pot and sauté until soft, about 5 minutes. Add the saffron mixture and cook for 2 minutes. Add the broth and bring to a boil. Add the fregola and stir to combine, then reduce the heat to medium-low and cook for 12 minutes. Season with salt and pepper.

Add the clams and mussels, discarding any that do not close to the touch. Cover the pot tightly and steam for 3 minutes. Remove the lid and quickly add the shrimp. Cover the pot tightly again and continue to cook just until the clams & mussels open and the shrimp are cooked through, about 3 minutes. Discard any clams that failed to open. Ladle the stew into warmed bowls, sprinkle with the parsley and serve immediately. Serves 4.

Adapted from Williams-Sonoma Soup of the Day, by Kate McMillan (Weldon Owen, 2011).

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Until my next post, make every day a celebration!

Stay well,

Diane

Thank you for visiting my blog.

If you enjoy the posts, please spread the word and ask your family and friends to subscribe to DishingwithDiane.com 

Once you subscribe, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.