ITALIAN APPETIZERS GIADA RECIPES

Steps:

• To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
• To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
• Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.

Steps:

• Preheat your oven to 375”F
• Slice the leek in half lengthwise and then thinly slice it crosswise. Rinse well in a bowl of cold water, allowing all the dirt to fall to the bottom of the bowl. Gently scoop out all the leeks and lightly pad dry on paper towels.
• Heat up a large cast iron dutch oven over medium flame. Add the olive oil and the garlic cloves and sear them until golden all over. Add the leeks with a pinch of sea salt. Sautee for about 10 minutes then stir in the oyster mushrooms and carrots. Toss to coat and cook for a couple of more minutes to create layers of flavor.
• Add the chicken legs to the pot and sprinkle with the sea salt, then toss to coat well. Pour in the red wine and bring to a simmer. Allow it to reduce a little, about 5 minutes. Add the sliced bell pepper, bay leaves, thyme, red pepper flakes, and tomatoes to the pot. Bring to a simmer and cover with a tight lid.
• Oven Method:
• Stove Top Method:
• Slow Cooker Method: