Italian recipes

Zuppa Di Raffano

Course : Italian
Source: Mario Batali
Serves: 4

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Ingredients:

2 tablespoons lard

4 ounces speck -- cut into 1/4 inch dice

2 medium spanish onions -- finely chopped

3 medium potatoes -- peeled, cut into 1 inch cubes

3/4 cup freshly-grated horseradish -- divided

4 cups chicken stock

2 cups heavy cream

1 cup dry white wine

1 teaspoon salt -- to taste

1 teaspoon freshly-ground black pepper -- to taste

4 small scallions -- thinly sliced

1 teaspoon poppy seeds

Preparation / Directions:

In a heavy-bottomed 6-quart soup pot, heat lard and speck until smoking over medium heat. Add onions and cook until soft but not brown, about 8 to 10 minutes. Add potatoes, 1/2 cup horseradish, chicken stock, cream and wine and bring to a boil. Boil 15 minutes and lower heat to medium. Cook just below the boil for 1 hour, until potatoes have fallen apart. Season with salt and pepper and garnish with scallions, fresh horseradish and poppy seeds. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D05)

Zuppa Di Raffano

Ingredients:

Preparation / Directions:

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