Per La Famiglia Celebrates 10th Anniversary with Soup and Sandwiches on CH Morning Live

Tortellini Soup

My nonna would make this soup with homemade broth which infuse the whole house. She would make it for us on cold nights and also on hot nights because it’s a favourite! We used to and still call it “belly button” soup because of the shape of the tortellini.

 

1 lb (500 g) fresh or frozen meat or cheese tortellini

8 cups (2 L) chicken or vegetable broth

2 tbsp (30 mL) chopped fresh Italian parsley or basil

1/4 cup (60 mL) grated Parmesan cheese

 

In large pot of boiling salted water, cook tortellini for 8 minutes or until they float to the top. Drain; set aside.

 

Meanwhile, in saucepan, bring chicken broth and parsley to boil. Stir in tortellini; simmer for 5 minutes. Serve in deep soup bowls sprinkled with Parmesan.

 

Makes 4 servings.

 

Tip: For a heartier soup stir in 1 cup (250 mL) frozen mixed vegetables with tortellini.

 

 

  

 

Rapini Frittata
 

I love rapini cooked any way because of its slightly bitter and mustardy flavour. This versatile frittata is spectacular cut and placed in a crusty bun for a sandwich.

 

1 bunch rapini, trimmed

2 tbsp (30 mL) extra virgin olive oil

2 cloves garlic, minced

1/4 tsp (1 mL) red pepper flakes

6 large eggs

1/4 cup (60 mL) grated Parmesan cheese

Salt and pepper

 

In pot of boiling water cook rapini until tender but firm, about 6 minutes. Drain well and using wooden spatula gently push down on rapini to remove even more water. Chop rapini coarsely.

 

In non-stick skillet, heat oil over medium heat and cook garlic and pepper flakes until fragrant, about 1 minute. Add rapini and toss to coat; cook stirring until beginning to brown and get crispy, about 8 minutes.

 

Meanwhile in bowl whisk together eggs, cheese, salt and pepper. Pour into skillet stirring to combine with rapini. Cook lifting edge with rubber spatula letting runny egg go to the bottom until bottom is light golden and top is set. Place large plate over top of skillet and invert frittata onto plate. Slide frittata back into skillet and cook until golden, about 3 minutes.

 

Makes 4 servings.

 

Tip: Try other veggies like spinach, kale, broccoli or Swiss chard for the rapini.

  

 

  

Sausage and Rapini Sandwich

 

This combination is a classic for pasta or over polenta but a childhood favvourite for me tucked into a crusty bun and perfect for lunch or dinner.

 

1 bunch rapini, trimmed and coarsely chopped

1 cup (250 mL) water

2 tbsp (30 mL) extra virgin olive oil

2 Italian sausages, casings removed

4 cloves garlic, minced

1/4 tsp (1 mL) hot pepper flakes

1/4 tsp (1 mL) salt

Sliced Provolone cheese

Panini Buns or Focaccia

 

Bring water to boil in a large nonstick skillet. Add rapini, cover and steam for about 7 minutes, stirring occasionally or until tender. Drain well and set aside.

 

Return skillet to medium heat and add oil. Cook sausage, breaking up with spoon for about 6 minutes or until no longer pink inside. Add rapini, garlic, hot pepper flakes and salt; cook for 5 minutes or until beginning to become golden.

 

Tuck sausage and rapini mixture into bun and top with cheese, if desired.

 

Makes 4 servings.

 

Tip: For a saucy sandwich be sure to add some warm pasta sauce to the sandwich too.