Grandmom Montella's Bread Soup with Greens

2 eggs or equivalent low-cholesterol egg substitute
Locatelli or Romano cheese, grated, about a tablespoon
Italian bread cut into about 4 dozen half-inch cubes
1 quart plain chicken broth
Escarole (optional, or endive, spinach, or other greens can be substituted), about 1 cup cooked

Beat the eggs or egg substitute together with the cheese, then dip the cubes and fry them like French toast in a few drops of oil. Drain them on a paper towel, then put them in a container in the fridge for at least two hours (they won't fall apart later if they're cold first).

Cook the greens in the broth until wilted. Add the bread cubes and let them warm in the soup at least 10 minutes. Ladle into bowls. Sprinkle to taste with more grated cheese.

Pat's note: 2 cans of Progresso Escarole soup can be used instead of broth and greens. To prevent Grandmom from rolling in her grave, say three Hail Marys before adding cubes.

Makes 4 servings.

Grandmom Montella's Zucchini Sauce
(made easy)

28 oz can of tomato puree 
1/2 onion, chopped
2 6-oz cans of tomato paste optional: bell pepper
palmful of oregano, handful of basil, to taste
4 small zucchini (the small ones are more tender and don't take as long to cook, but you can use 3 bigger ones)

Cook the onion in a tiny bit of oil. If you're using bell pepper, chop it and cook with the onion. When the onion's soft, add tomato puree, paste and herbs. Don't add salt; it's bad for you. Let simmer for 45 minutes while you slice the zucchini, leaving the skin on (they hold together better). Toss the slices in the sauce and let cook until soft. 

Makes about 48 oz–more than enough for a pound of pasta.

Find more recipes from my Pat Montella mystery series in my special cookbook.

 < Back to My Books                                                                                                Recipes 2 >