Book Review: 20-Minute Italian
I have been sent a copy to review of the new cookbook 20-Minute Italian by Andrea Soranidis.
It is always lovely when someone I know personally or know from my Facebook groups writes a cook book. All of the work and time that they have spent putting their heart and soul into producing a work like this is admirable. To produce a cookbook as well as a young baby must have taken up most of Andrea’s time but the baby is gorgeous and the cookbook will be a sure hit for busy mums and those of who just love Italian food!
Here is an except from the book that I have been given permission to share with you.
Creamy Pumpkin Soup with Fried Sage & Amaretti
Dairy-Free
“On cooler days, there’s nothing better than digging into a big bowl of this comforting soup. Pumpkin and amaretti cookies may seem like an unusual combo, but they go beautifully together! In Italy, these two ingredients are traditionally combined to make delicious filled pastas such as ravioli or tortelloni. Being a busy mum, I often find myself craving the flavor of those pumpkin ravioli, but I rarely have time to make filled pasta, and I rely on this soup to satisfy my craving. And boy it delivers! Sweet and aromatic, with a refreshing twist courtesy of the fried sage, this pumpkin soup is an absolute keeper.”
- 2 tbsp extra virgin olive oil 30 ml
- 1 medium yellow or white onion, chopped
- 2 lb pumpkin flesh, finely cubed 900 gm
- 1 medium potato, peeled and finely cubed
- 1 tsp fresh thyme leaves
- sea salt and freshly cracked black pepper
- 4 cups vegetable stock 1 litre
- ½ tsp freshly grated nutmeg
- ¾ cup amaretti cookies, crumbled for serving 60 gm
- ½ cup extra virgin olive oil to fry fresh sage leaves 60 ml
- 1 handful fresh sage leaves
- sea salt flakes or fleur de sel
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Heat the extra virgin olive oil in a large pot over medium heat.
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Add in the4 onion, pumpkin and potato followed by the thyme leaves.
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Saute the ingredients for 5 minutes or until the vegetables begin to soften.
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Season with the sea salt and black pepper to taste.
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Pour in the stock and sprinkle with the nutmeg.
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Cover the pot with a lid and simmer for 10-15 minutes, or until the vegetables are cooked through.
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Heat ¼ cup (60ml) of olive oil in a small frying pan over a medium heat.
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Add in 6-8 sage leaves at a time in a single layer and fry them until crispy and bright green, about 2 - 3 seconds.
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Remove the sage leaves with a fork and arrange them in a single layer on a plate covered with a layer of paper towels.
Season with a pinch of sea salt flakes.
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Remove the pot from the heat and take 1 cup (240ml) of stock out of the pot and reserve.
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Transfer the soup to a blender or use an immersion or stick blender to blitz all of the ingredients until it reaches your desired consistency.
Add the reserved stock if necessary.
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Divid the pumpkin soup into four bowls and sprinkle with the crumbled amaretti cookes.
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Decorate with the fried sage leaves and serve immediately
I made this recipe for Mr R and he absolutely loved it.
I also made the 5 Min Salsa Tonnata (Tuna Spread) with Crudities which you will find on page 32. This super easy recipe is a true hit for any antipasto platter or just a quick snack on a weekend afternoon. Mr R said I should make this every time we entertain over the summer!!
The many recipes in this beautiful book will keep your family happy for a very long time as you work your way through the 75 speedy and of course delicious recipes!
20-Minute Italian
by Andrea Soranidis
pub: 01 October 2019 by Page Street Publishing
ISBN-13: 978-1-62414-843-9
ISBN:10 1-62414-843-3
Reprinted with permission from 20-Minute Italian by Andrea Soranidis Page Street Publishing Co. 2019. Photo credit: Andrea Soranidis
If you enjoyed this book review here are some others I have reviewed:-
Orexi – Feasting at the Modern Greek Table by Theo A Michaels
