Thursday, November 8, 2012

The Foodie Files

It's no secret that the first sign of cold weather turns me into a total soup junkie, so Foodie Files tend to be accordingly soup heavy during chillier months.  I eat a lot a lot of soup this time of year, but this particular recipe is in a league all it's own.  Since it's a signature dish of one of our close family friends, I've been enjoying this world famous Italian chicken soup since Jr. High.  I don't know if it's the nostalgia speaking or what, but I'd put money on the fact that it has healing properties.  And even if it doesn't, it's just so good it's outrageous.  Thanks DiFerdinand family for letting me share!

1 chicken, whole
6 cups of water
6 bullion cubes
2 carrots
2 onions
3 celery stalks with leaves intact
2 sticks of cinnamon
1 cup of rice
1 cup chopped spinach
2 cups of flour
2 cups water
4 eggs
salt to taste
1/2 cup grated parmesan cheese

In a large pot, put water, onion, celery, carrots, cinnamon and bullion cubes.  Cook together until the chicken registers around 170 degrees, all the while skimming the surface of (for lack of a better word) gunk.

Remove the chicken and allow it to cool down (cover with paper towel or wrap to keep surface from drying).  Remove and discard vegetables but leave the cinnamon in the broth.  Cut the fully cooked chicken to desired sized pieces.

To make the escapells, put flour, one cup of water and eggs into your mixer.  As it mixes,  add the second cup of water.  It may not need all of the second cup, so stop when it reaches the consistency of pancake batter.  Mix till smooth. 

Lightly coat a heavy frying pan in extra virgin olive oil and heat over a medium flame.  Pour batter into pan and let it run as you hold the pan at a 45 degree slant.  

Once cooked, remove each crepe and set aside on paper towels.  As they cool you can stack them.  Cover until you're ready to assemble the soup.

Cook the rice separately, then steam your chopped spinach.  Add salt to the broth to taste, then add rice and spinach to the broth.  Cut crepes in half and stack together.  Slice into strips, then cut cross ways.

Add escapells to soup, top with cheese and enjoy!


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