Can you believe it's only Wednesday? I swear this week is both flying by and dragging on. I cannot wait for the weekend. What about you guys? This week in Cooking With Stanley, we have a really hearty pasta and soup. When I paired these two together, I didn't realize how significant of a meal it would be. I was in a serious food coma when we were done with dinner but it was so worth it. Definitely serve smaller portions of each of these dishes if you ever make them on your own. You can always take more but you are stuck with everything you eat.
Menu Appetizer: Peasant Soup Main Dish: Pasta with Tucci Ragu Sauce
This meal took an entire afternoon to prepare and I only made two dishes. I was supposed to include meatballs in the pasta but held back because I just didn't have the manpower and it turned out to be a good decision in the long run. It would have been way too much food. The Peasant Soup, which we started with, was the easiest. It was a one-post dish with a ton of vegetables. It basically has everything but the kitchen sink. Instead of using Swiss Chard, I used the rest of some Kale I already had in the fridge but other than that, I followed this recipe exactly as written. This soup was delicious. Everyone liked it and it is jam packed with superfoods. It's also pretty simple to make. The pasta was what really took up a lot of time. The soup was fairly simple. You could easily make this on a weeknight and serve it up for the family as a meal on its own. It's served over toasted or day-old stale bread which is what makes this such a hearty soup. Another name for this soup you may be more familiar with is Ribollita. It was absolutely delicious and I will probably be making it again once fall rolls around.
The Pasta with Tucci Ragu Sauce was fantastic, but super time consuming. I also made a few changes. There are supposed to be two meats involved in this sauce: spare ribs and stewing beef. I couldn't find less than 2 lbs of the spare ribs though so I used the stewing beef for something else. This was perfectly hearty with only the spare rib meat, it didn't need anything else. The flavor was incredible and that's what the amount of time I spent on this was for. First, you brown the meat. Once that's done, you set it aside and get the tomatoes going. Those need to simmer for a bit and then you can put the meat back in where it simmers for two hours. I took the meat off the bone before I served it and let it simmer for about 20 more minutes so that it could really blend the flavors. Needless to say, this specific dish took about three hours to make. Crazy, I know. It really was delicious and super filling.
That's all I have for Cooking With Stanley this week! Do either of these dishes sound good to you? Next week, I've got a lamb dish and a springtime risotto that was fantastic. Did I mention there are cookies too?