Pomodori Ripieni di Riso (Rice-stuffed Tomatoes)

Serves 6

6 good-sized ripe tomatoes
1.2 cup Arborio rice
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh mint
1 tablespoon chopped parsley
1/4 cup extra virgin olive oil
salt and freshly ground pepper

1. Cut a slice from the top of each tomato to make a cap. Carefully hollow out the tomato and sieve the flesh into a bowl. Add the rice, herbs, 3 tablespoons of oil, salt and pepper and let stand for about 30 minutes to blend the flavors.
2. Meanwhile, sprinkle the insides of the tomatoes with salt and turn them upside down to drain out the moisture.
3. Preheat oven to 350° (180°C). Drain the rice, reserving the tomato liquid. Fill the tomatoes with the rice and pour a little tomato puree on top of each. Replace the caps on the tomatoes and arrange in a baking dish that has been brushed with the remaining oil. Bake for 1 hour or until the rice is tender and dry, gradually adding the reserved tomato liquid as it is absorbed.
   

Caciucco Alla Livornese (Livorno Fish Stew)

Serves 8

1/2 cup extra virgin olive oil
1 medium-sized onion, finely chopped
1 medium-sized carrot, finely chopped
1 celery stalk, finely chopped
1/2 cup parsley leaves, chopped
a small piece of hot red chili pepper, minced
1 small lobster, in shell
1 lb. large shrimp (king prawns), in shell
1 medium cuttlefish or squid, cleaned and sliced into rings
10 oz. octopus, cut into small pieces
1 cup dry white wine
1/2 cup hot water
10 oz. plum (egg) tomatoes, put through a food mill
salt
1 lb. fresh mussels
1 lb. fresh clams
2 red mullet or small red snapper, filleted and cut into pieces
1 1/4 lb. fillets of white-fleshed fish (scorpionfish or bream), cut into pieces
10 oz. dogfish or shark, cut into pieces
8 thin slices of firm, coarse-textured bread
2 garlic cloves, halved and crushed

1. Heat oil in a large saucepan over moderate heat. Add the onion, carrot, celery, parsley and chili pepper and cook until onion begins to color. Add the lobster, shrimp, squid and octopus and mix well. Cook gently for 10 minutes. Pour in the wine and hot water.
2. Remove the lobster and shrimp, add the tomatoes and simmer for 10 minutes. Season with salt. Remove all the seafood and set aside.
3. Steam the mussels and clams in another large saucepan of water over moderate heat just until open. Add all the remaining fish and simmer until opaque. Return the reserved seafood to the stew.
4. Meanwhile, toast the bread slices and rub with the garlic. Place in bottom of a soup tureen. Pour in the fish stew and serve very hot.
   

Acquacotta ("Cooked Water" Soup)

Serves 6

1/4 cup extra virgin olive oil
1 lb. onions, sliced
2 celery stalks, finely chopped
2 carrots, finely chopped
1 lb. plum (egg) tomatoes
12 very thin slices of firm, coarse-textured bread
6 cups water
3 eggs
salt and freshly ground pepper

1. Heat the oil in a large saucepan and sauté the onions over moderate heat until translucent. Add celery and carrots. Put tomatoes through a food mill held directly over the sauce pan. Simmer the mixture over low heat for about 30 minutes.
2. Meanwhile, toast the slices of bread in a 375°F (190°C) oven. Place them on the bottom of a soup tureen. Add the water to the tomato mixture and simmer for 5 minutes.
3. Beat the eggs in a bowl, add salt and pepper and pour over the bread slices. Add the soup and let stand for 5 minutes to allow the bread to absorb the flavors. Serve hot sprinkled with chopped parlsey, if desired.
   

Zuppa Pavese (Pavia Soup)

Serves 6

3 tablespoons (2oz/60 g) butter
6 slices firm, coarse-textured bread
6 cups (1/2 qt/1.5l) meat or chicken broth (stock)- Note: must be a clear broth
6 eggs
freshly ground pepper
6 tablespoons freshly grated Parmesan cheese

1. Melt the butter in a saucepan and fry the bread slices on both sides until golden brown. Divide among 6 soup bowls. Place bowls in an oven which has been preheated to 350° (180°C) and turned off.
2. Meanwhile, bring broth to boil, adding salt if necessary. Break an egg onto each side of bread, pour the boiling broth over it and add pepper to taste. Sprinkle the Parmesan. Garnish with chopped parsley and a little grated nutmeg if desired and serve.
   

Stracciatella (Roman Egg Soup)

I got a few new recipe books, and this is one of the recipes that looks good. I might even try it. It's called Italy: The Beautiful Cookbook that this one came from.

Serves 6

3 cups (24floz/750 ml) chicken broth (stock)
3 eggs
1/4 cup (1/2 oz/15 g) fresh breadcrumbs
1/4 cup (1 oz/30 g) freshly grated Parmesan cheese
salt and freshly ground pepper
chopped parsley

1. Bring the broth to boil in a saucepan. In a bowl, beat together the eggs, breadcrumbs and cheese. Add salt and pepper to taste.
2. Remove the brother from heat and pour in the egg mixture, blending well with a whisk. Return the broth to a boil, stirring constantly with a whisk.
3. Pour soup into small bowls, sprinkle with parsley and serve.