Grandmother’s Handkerchief & Sausage Soup (Fazzoletto di nonna e la zuppa di salsiccia) Recipe

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2 votes | 1309 views

A friend of mines mom was making pasta sheets, which I thought was to be for ravioli or manicotti crepes. Turns out she was making something I never heard of "grandmother's handkerchief". I decided to combine this with a soup recipe. Enjoy!!

Prep time:
Cook time:
Servings: 8
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Ingredients

Cost per serving $1.68 view details
  • Pasta Ingredients:
  • 2 cup all-purpose flour
  • 2 eggs, slightly beaten
  • 1/2 teaspoon salt
  • Soup Ingredients:
  • 1 lb. Sweet Italian sausage, ¼ inch sliced
  • 1 lg. white onion, sliced
  • 1 lg. red onion, sliced
  • 1 medium carrot, grated
  • 1 tablespoon fresh marjoram, chopped
  • 1 tablespoon fresh sage, chiffonade
  • 1 ½ tablespoons fresh thyme
  • 3 garlic cloves, sliced
  • 1 each red, green, yellow bell peppers, julienned
  • 1 ½ cups medium mushrooms, washed and quartered
  • 2 tomatoes, seeded and diced
  • 1 teaspoon sea salt
  • 1 teaspoon cracked black pepper
  • 3 cups chicken stock
  • 2 tablespoons vegetable oil
  • 8 pieces of handkerchief pasta, cooked

Directions

  1. Directions for Pasta:
  2. .
  3. Mix salt and flour together.
  4. In the middle of a rolling surface or table pour the flour mix.
  5. In the middle of the flour form a well and pour eggs in.
  6. Mix egg and flour until dough ball forms.
  7. Using a rolling pin roll thin with flour.
  8. Cut into 3X3 inch squares. Fold squares like the first two folds of a paper airplane. Allow pasta to rest at least 10 minutes before use. Cook fresh or let dry.
  9. Drop into boiling hot chicken broth or boiling water. Boil for 8-15 minutes or until al dente.
  10. .
  11. .
  12. Directions for Soup:
  13. .
  14. In a large stock pot (10-12 quarts), pour in oil and heat to smoke point.
  15. Add onions, carrot and mushrooms, sauté til onions are translucent.
  16. Add sausage and cook for 5 minutes.
  17. While cooking alternate adding herbs beginning with thyme, marjoram, sage, and garlic.
  18. Add bell peppers, constantly stirring add tomatoes, salt and pepper.
  19. Reduce heat by half and cover, cook for 10 minutes occasionally stirring.
  20. Add chicken stock, bring to simmer.
  21. Place four pieces of pasta in each serving bowl, and ladle the soup over top.
  22. Garnish with fresh basil chiffonade, cilantro, or grated cheese

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Nutrition Facts

Amount Per Serving %DV
Serving Size 261g
Recipe makes 8 servings
Calories 388  
Calories from Fat 205 53%
Total Fat 22.84g 29%
Saturated Fat 7.1g 28%
Trans Fat 0.09g  
Cholesterol 90mg 30%
Sodium 1090mg 45%
Potassium 423mg 12%
Total Carbs 30.48g 8%
Dietary Fiber 2.5g 8%
Sugars 2.64g 2%
Protein 14.7g 24%
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Comments

  • John Spottiswood
    November 16, 2011
    This looks great Windle! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!
    1 reply
    • Windle Grissett
      November 16, 2011
      Thanks, please do let me know how you like it....I can be my own worst critic, but I only share those recipes I like.

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