bread crumb

June Meyers Hungarian Style Cauliflower or Broccoli (Karfio

c Bread crumbs

Salt

cauliflower

lb Butter

Pot of salted water

Mixed Seafood Burger with Horseradish Tartar Sauce

Seafood Burgers

½ lb (225 g) Prawns

½ lb (225 g) Scallops

½ lb (225 g) skinless Halibut (or any white fish)

Green onions, thinly chopped

Tbsp (30 ml) Fresh parsley, chopped

Tbsp (30 ml) Dill, chopped

Tbsp (15 milliliters) Lemon zest (optional)

lemon

Salt and pepper

eggs, separated

Tbsp (42 g) Butter

burger buns

Optional burger toppings

Lettuce

Tomatoes

Onion

Pickle

Tartar sauce

Shallot

clove

tsp (5 ml) Parsley

tsp (10 ml) Capers

Lemon, juiced

(60 ml) Mayonnaise

(60 ml) Sour cream

tsp (5 ml) Horseradish sauce

 Butterfly the prawns by slicing it horizontally, halving the thickness of the meat. Cut into small chunks.

 Place cold halibut in a food processor and pulse until fish is well chopped and pulpy. Do not over process. Transfer to the bowl of scallops and prawns. Add green onion, parsley, dill, lemon juice, lemon zest and lightly season with salt and pepper.

 Separate eggs. Add yolks to the seafood and herbs. Whisk egg whites to stiff peaks and fold into the seafood mixture. Add panko, red chilli, and stir together gently. Flatten mixture in the bowl with a spatula and press it gently into the bowl. Cover with plastic wrap and place in refrigerator for 30 minutes to bind.

 Use a 4-inch mould to form seafood mixture into patties. Sprinkle a layer of panko over a flat surface, place your mould on the panko and fill it with the seafood. Flatten the seafood into a thick fish burger. Sprinkle with a touch of panko.

 Add butter and oil to a hot pan. Lay patties in the pan, panko-covered side down. Cook for 1-2 minutes a side, until outer layer is crispy. Remove patties to a parchment lined baking sheet. Place in oven for 3-5 minutes. Cooking time will depend on thickness of burger.

 Drizzle burger buns with oil and place in oven with the burgers.

 Spoon tartar sauce over each bun. Add seafood patty, and more tartar sauce. Finish burger with iceberg lettuce, tomatoes, salt, pepper, onion, and a pickle, or your own favourite toppings.

Poor Mans Halibut Thermidor

tb Sherry

Paprika

c Mushrooms sliced

Pepper

c halibut

tb Onions chopped

c Chicken bouillon

Bread crumbs

tb Butter

c milk

tb Flour

ts Worchestershire sauce

Egg yolk

Parmesan cheese

not set

This recipe is quintessential cucina povera, which roughly translates as ‘frugal cuisine of the poor’ in Italian, and it originated in Calabria. Its simple deliciousness comes from a handful of ingredients. In mountainous Calabria, where cows cannot roam free, goat’s-milk ricotta would typically be used, but recipes evolve over time and space, and cow’s-milk ricotta is commonly used in North America. Most translate the Italian word ‘polpetta’ as meatball, but in Italy, it is any mixture of ingredients rolled into a ball and cooked. This meatless variation’s base of ricotta is mixed with egg and bread crumbs, then rolled, poached in tomato sauce until fork-tender, and finally sprinkled with cheese. They make a perfect side to a first course of pasta or can be served on their own, with crusty bread, for sopping up the sauce.

Ricotta Polpette in Tomato Sauce

basil leaves

olive oil

garlic cloves,

red-pepper flakes (optional)

(28-ounce) cans/about 8 cups crushed tomatoes

tomato paste

kosher salt (such as Diamond Crystal)

black pepper

(32-ounce) container/about 4 cups whole-milk ricotta cheese (see Tip)

bread crumbs

eggs

Pecorino Romano cheese,

parsley,

kosher salt (such as Diamond Kosher)

Prepare the sauce: Tear 5 basil leaves in half; reserve the rest. Combine the torn basil, olive oil, garlic and red-pepper flakes (if using) in a small saucepan and cook over very low heat for 10 minutes, allowing the basil and garlic to steep in the oil. (Do not let the garlic get beyond medium brown in color.) Remove from the heat, strain the oil, discard the solids and set the infused oil aside.

In a large pot or Dutch oven, combine the crushed tomatoes, tomato paste, salt and pepper with 2 cups water and the infused oil. Bring to a boil over medium-high heat, then immediately reduce to a simmer.  

Partially cover the pot and simmer the sauce over medium-low heat, undisturbed, while you prepare the ricotta polpette.

In a large bowl, use a spatula to mix all the polpette ingredients until combined. (The mixture will be quite soft.) Wet your hands and pinch off approximately 2-tablespoon portions and roll them into balls between your palms. (They should each be about 2 inches wide and weigh about 40 grams.) Place each polpette on a baking sheet and repeat with the remaining mixture, making about 35 small balls.

Once all the polpette have been rolled, bring the sauce to a boil and carefully drop them into the sauce. Shimmy the pot back and forth gently, after each addition, to make room and to prevent the polpette from sticking to the bottom of the pot or to each other. Do not stir, as the balls will break apart.

Cover the pot with a lid and leave the polpette in the sauce, undisturbed, for 4 minutes. Remove the lid and shimmy the pot again. They will have begun to firm up. Cover the pot again and cook for another 10 minutes, until they are firm, plump and cooked through.

Carefully remove the polpette to a plate, topping them with spoonfuls of sauce, or transfer the polpette and sauce to a shallow serving bowl. Chop the remaining basil and sprinkle on top, and garnish with more grated cheese. 

Our Homemade Keto Bread Crumbs, made with only 1 Ingredient, will give you a perfectly crispy and crunchy breading for all your low-carb needs. Those Low Carb Breadcrumbs are entirely Gluten-Free, Grain-Free, and Perfect for Diabetics with only 1 carb per portion.

Homemade Keto Bread Crumbs

Farmers Bread

Keto Bun

Prepare your ingredient

Prepare keto bread of your choice and heat the oven to 120 Celsius or 250 Fahrenheits.

Slice your Bread

Slice your keto bread into as thin as you can manage.

Cut slices into squares

Place on a baking sheet and bake

Once all the slices are cut, place them on a baking sheet covered with parchment paper. Make sure you layer all of the bread pieces into one layer, so they do not overlap. Place into the oven and bake for 30 minutes. 

Fill a container for grinding

Depending on if you are using a magic bullet, blender, or a food processor, fill up the container and close the lid.

Blend and grind

Blend fully until you get the best homemade breadcrumbs.

https://mediavine-res.cloudinary.com/video/upload/y2376cqjujmmenq7rg9f.mp4

Stuffed Zucchini Italiano

oz Marinara Spaghetti Sauce

Parmesan cheese grated

Egg lightly beaten

md Zucchini (2 lbs)

ts Black Pepper ground

c Italian Style Bread Crumbs

Cheese

ts Oregano

Ground beef

This name of this popular Italian-American soup comes from a mistranslation of “minestra maritata,” a Southern Italian soup in which meat and vegetables are “married” together. Wedding or no wedding, the appeal of this comforting and easy soup endures: The combination of mini meatballs, pasta and greens in savory chicken broth, topped with a sprinkling of Parmesan, is always a crowd pleaser.

Italian Wedding Soup

beef

pork

Parmesan

parsley

garlic cloves, minced (about 1 tablespoon)

oregano

Olive oil, for forming the meatballs

yellow onion, chopped (about 2 cups)

medium carrots, diced (about 2 cups)

celery ribs, diced (about 1½ cups)

salt (such as Diamond Crystal) and black pepper

(2 quarts) chicken broth, plus more as needed

acini di pepe, ditalini

baby spinach

Parmesan,

NYT Cooking

https://static01.nyt.com/images/2023/10/19/multimedia/LH-Italian-Wedding-Soup-flkq/LH-Italian-Wedding-Soup-flkq-videoSixteenByNineJumbo1600.jpg

Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell.

https://static01.nyt.com/images/2023/10/19/multimedia/LH-Italian-Wedding-Soup-flkq/LH-Italian-Wedding-Soup-flkq-threeByTwoLargeAt2X.jpg

https://static01.nyt.com/images/2023/10/19/multimedia/LH-Italian-Wedding-Soup-flkq/LH-Italian-Wedding-Soup-flkq-mediumSquareAt3X.jpg

Make the meatballs: Crack the egg into a large bowl and beat it lightly with a fork. Add the beef, pork, bread crumbs, Parmesan, parsley, garlic, oregano, salt and pepper. Mix gently but thoroughly, until incorporated. Coat your hands with olive oil, then form small meatballs using 1 heaping teaspoon of the mixture per meatball; transfer to  a plate or sheet pan. You should have about 80 (1-inch) meatballs.

Make the soup: In a large pot or Dutch oven, heat the olive oil over medium heat. When the oil is hot, fry the meatballs in 2 batches, turning occasionally, until mostly browned all over, 3 to 4 minutes. Transfer to a paper towel-lined plate.  

Add the onion, carrots and celery to the pot and cook, stirring occasionally, until the vegetables are crisp-tender, about 10 minutes. Add the garlic, 1 teaspoon of salt (or 2 teaspoons if you’re using low-sodium broth) and ½ teaspoon black pepper. Cook until the garlic is fragrant, about 1 minute.

Return the meatballs to the pot, add the broth and bring to a simmer over medium-high heat. Stir in the pasta, lower the heat and simmer, stirring occasionally, until the pasta is tender, about 10 minutes. 

Turn off the heat and stir in the spinach until wilted. Taste and season with salt and pepper, if needed. (The broth should taste pleasantly salty.) Serve hot, topped with Parmesan. The pasta will continue to absorb liquid as the soup sits; you may need to add broth when reheating. Soup will keep for up to 5 days in the refrigerator or 3 months in the freezer (see Tip).

I love how American chefs are always correcting language and translations and recipes and culture of...Italian American dishes, jk.

Cut the prep time significantly by following advice from two notes. I used the Kitchen-Aid mixer to combine the meatball ingredients. Then I formed the mixture into a large rectangle on a cutting board, pressed to an even 1/2 inch thickness, then cut them into a grid with a pastry cutter.  Rolled each little square, and ended with 70 meatballs all the same size.  Thanks for the tips!

It’s a bad idea to let a whole pot of soup cool to room temperature. That can take hours, which gives bacteria time to grow. I prefer to transfer hot soup to individual containers, preferably wide-mouth glass jars, right away, then cool a bit on the counter before refrigerating and then freezing.

A smash hit pot of soup! The meatballs were time consuming but it was cold and rainy, so no better way to spend my time. Balanced flavours were delicious at the table and reheated very well. I added some extra stock to the pot when reheating. I had some Parmesan rind that I cooked in the dish and served with warm crusty bread.

My wife ate 10+ meatballs and said best meatballs ever. Still cooking the soup, but this reminds me of eggplant parm where my wife and daughter eat 1/2 the fried eggplant before I am done cooking. Looking forward to the soup.

The flavor of this broth is outstanding, especially with homemade chicken broth. Do not bake the meat meatballs in the oven like some suggest. Cook it in your pot on the stove so that the brown fond at the bottom of the pot isn’t lost. This adds such depth to the flavor. I substituted a can of white beans for the pasta and could possibly use two cans. Because I did not use pasta. I only used 6 cups of broth instead of eight, and used spinach.

Family approved!  Meatballs in the oven was a good tip.

Very good recipe.  Next time I will make the meatballs half the size (even though it's already pretty tedious making 80 of them at one inch).  I just think they should be more "bite-sized" in a soup.    But other than that, I loved the result!

I made this vegetarian and low carb by using fake meatballs and coarse bulgur instead of pasta. It was amazing!

Excellent soup!  I made this for my co-workers and they raved about it and asked for the recipe.  Rolling the meatballs is the most time consuming part of the prep work.  I may roll a big batch of meatballs and freeze them and use as needed.

Overall this was very yummy and I’d totally make again. BUT this takes waaaay longer to make than the suggested time. Usually it takes me longer than NYT but this was kind of ridiculous. Scooping 80ish mini meatballs takes a long time. Otherwise I’d recommend. I did all beef instead of half pork and added kale instead of spinach. Also doubled the carrots bc I also do in soups

I made 20 meatballs, used white beans instead of pasta, and added lemon juice when serving.  It was delicious.

I've made this a few times and definitely return to them often. I've found the meatballs to be slightly bland, so I've added more salt. I also use regular shaped pasta like fusilli if I don't have orzo etc on hand--the sizing definitely makes the soup a bit confusing to serve (so I'd use closer to a cup of pasta and adjust the water/broth a bit). 

yum!

I recommend not to put the pasta if you plan to freeze it. Just take whatever you're going to eat that day and then put the rest in the freezer without the pasta. It is time consuming but it is worth it.

Decades ago, a popular cafe near me-- Barbara Maude's in Gaithersburg, MD (closed long ago) made a killer Italian Wedding soup. I wish I could get their recipe. They used rotini pasta. It was so perfect for a cold afternoon. I really miss that place.

I bake the meatballs at 350 for 15 minutes. I use escarole instead of spinach. And I cook the pasta separately and add to each bowl while serving; this way the pasta doesn’t get mushy in the leftovers.

There's hardly any way this soup can be prepared in the 15 minutes the recipe indicates.  It includes forming 80 small meatballs!  And there's onion, celery, carrots, and garlic to peel/chop too.  
It is a great soup though.

To streamline the meatball making, I make a square or rectangle out of the entire meatball mixture about 1" thick. Then cut into 1" squares. To brown I broil watching carefully. My family isn't fussed if the meatball shape isn't round :)

To make it Diabetic friendly I substitute rinsed canned white Cannelloni beans instead of pasta.  Yes, carbs present but much less and a good amount of fiber.

So I don't do 80 meatballs.. I do 30. But I have a round scoop with handle releaser (like ice cream) and I scoop them and lightly press. Then I roast them 15m in 375 oven. Then put in soup.

Also before that, to make this much faster, I put all the meatball ingredients into bowl, and use a potato masher. Makes very fast work of mixing and is very even. Then scoop and shape. Roast on parchment for quick cleanup.

My Italian grandmother always made her version of this soup for the winter holidays.  She used her tried and true meatball receipe and our job as children was to roll tiny tiny meatballs, which were much smaller than this.  She used escarole instead of spinach and did not serve the aromatics used to flavor her homade chicken broth.  Finally she beast an appropriate amount of eggs and stirred them into the simmering soup right before serving.  It was delicious and I remember her each time I make

This soup is Wonderful!! I added a Parmesan rind to broth

Been making this for yrs each winter - few suggestions:

1 lb ground lamb instead
Mix Breadcrumbs w/ 2-3 T of milk
Finely chop ½c mixed herbs: italian flat parsley & 2T chopped rosemary, OR ½ & ½ mint & parsley OR marjoram, parsley & savory OR tarragon 
Sea Salt
⅓ L sweet onion fine chop
5-10 garlic confit cloves & T garlic olive oil

Soup: 
2/3 L sweet onion fine chop
Scuccuzzu pasta (italianharvest.com)
Swiss chard

Shape meatballs w/ sm round scoop & lightly press. Roast 15min first.

We’ve made this soup for generations for the holidays.  Meatballs can be boiled in a separate pot and then added to the soup (so there’s less grease).  Use escarole instead of spinach.  Note - sometimes escarole is hard to find. When I find it, I wash it (very well) and freeze it in plastic bags until I’m making soup. I’ll even boil the pasta separately and then add to the soup later so it’s less starchy depending on the pasta.

Delicious! My family and I simply adored the tiny meatballs. To respond to other commenters, you may bake the meatballs to brown them prior to simmering them in the broth. However, you are missing out on the delicious fond (i.e., tasty browned bits) that will form at the bottom of the pot upon frying and give your sauteed veggies that extra savory oomph. I also highly recommend making your own chicken broth (I follow instructions by NYT's very own Melissa Clark). Wonderful cozy soup for Autumn!

I buy pre-made meatballs at my local Italian store. That is the biggest part of the prep. I boil chicken thighs to form the base and put chicken in. To me it needs both meatballs and chicken. I add escarole not spinach. I use pastina (not always easy to find) but acini di pepe is the second choice. Ditalini or orzo would be too thick. I like to put some beat up egg in at the end and pecorino romano cheese, not parmesean.

Has anyone tried baking the meatballs instead of frying them?

I learned how to make this soup from my great Aunt who is from the old country. 
1- escarole or endive for greens 
2- it’s about the boil when you add the ingredients. Always seeks a rolling boil started from a simmer to add the greens 
3- add cheese with egg. My ratio is 1 egg and about 1/4 cup cheese (good parm cheese) and again rolling boil and stir 

Last- the long the soup sits the better it becomes. The greens break down further and the cheese egg mixture gives the flavor.

A hearty vegetarian pasta sauce fortified with vegetables rather than meat, “sugo finto” translates from Italian to “fake sauce” — but this dish is full of real flavor. Popular throughout Tuscany and southern Italy, it is a highlight of cucina povera (an Italian term — and art — referring to frugal cuisine), allowing vegetables to stand in as a nutritious substitute for pricier meat. The base of the dish begins with a traditional soffritto (sautéed onion, carrot and celery). In this version, the addition of mushrooms simulates a meaty texture. Red wine deglazes the pan and adds richness. Chopping the vegetables that form the foundation of the sauce is a meditative task, but you can toss them in a food processor to shred, if preferred, to save time. To elevate this dish for a weekend, add the optional pangrattato topping for a crunchy, nuttier bite. A sprinkle of cheese can also be added before serving.

Pasta al Sugo Finto (Vegetable Ragu) 

extra-virgin olive oil

white onion, finely chopped (2 1/2 cups)

carrots,

celery stalks,

dry red wine

(24-ounce) bottle tomato passata

rigatoni

Parmesan (optional),

walnuts

salt

https://static01.nyt.com/images/2024/10/02/multimedia/AFG-Pasta-Sugo-Fintorex-lwkp/AFG-Pasta-Sugo-Fintorex-lwkp-videoSixteenByNineJumbo1600.jpg

Armando Rafael for The New York Times. Food Stylist: Simon Andrews.

https://static01.nyt.com/images/2024/10/02/multimedia/AFG-Pasta-Sugo-Fintorex-lwkp/AFG-Pasta-Sugo-Fintorex-lwkp-googleFourByThree.jpg

https://static01.nyt.com/images/2024/10/02/multimedia/AFG-Pasta-Sugo-Fintorex-lwkp/AFG-Pasta-Sugo-Fintorex-lwkp-mediumSquareAt3X.jpg

https://static01.nyt.com/images/2024/10/02/multimedia/AFG-Pasta-Sugo-Fintorex-lwkp/AFG-Pasta-Sugo-Fintorex-lwkp-facebookJumbo.jpg

In a large Dutch oven or heavy lidded pot, heat 2 tablespoons oil over medium-high. Add the mushrooms, season generously with salt and pepper, and cook, stirring occasionally, until browned, 8 to 10 minutes. Add the garlic and oregano and cook, stirring, until fragrant, about 2 minutes. Transfer to a bowl.

Add the remaining 1/4 cup oil to the pot. Add the onion, carrot and celery, season generously with salt and pepper, and cook, stirring occasionally, until softened and caramelized, about 10 minutes. Add the tomato paste and cook until fragrant, 1 to 2 minutes.

Return the mushroom mixture to the pot and stir in the red wine. Cook, stirring occasionally, until the pan is almost dry, about 5 minutes. Add the tomato passata or purée and 1 cup of water used to swish out the bottle or can.

Bring the sauce to a bubble and then reduce to a simmer over medium-low and cook for 30 minutes, uncovered, stirring occasionally.

Make the pangrattato (if using): While the pasta sauce simmers, heat oil in a medium pan over medium. Add chopped walnuts, toss to coat and cook, stirring frequently, until fragrant and toasted, 2 to 3 minutes. Stir in the bread crumbs and salt and cook for 2 more minutes, until toasted. Remove from the heat and mix in the parsley. Set aside to cool.

Next, cook the pasta in salted water according to package instructions until al dente. Drain, reserving 1 cup pasta water.

Toss the pasta in the sauce, adding pasta water as desired to thin the sauce and allow it to adhere to the pasta. Season to taste with salt and pepper.

Divide the dressed pasta among bowls. Top with the pangrattato, if using, and perhaps Parmesan, if desired.

Delicious as is, or add some ricotta at the end. I often start my meat sauce with a mixture of celery, carrot, onion, and garlic that I blitzed in the food processor. I'll add parsley stems if I have them. In my family of northern and southern Italians, we never use oregano or rosemary in a tomato sauce. To each their own, I suppose.

This was really good, but, cooking 101, can someone help me understand what I'm doing wrong with vegetable prep?  The prep listed here is 15 minutes, I spent over 50 minutes chopping up vegetables.  Do people really manage to accomplish all this in 15 minutes?

Added a packet of french tomatoey puy lentils at the end for additional protein and depth. It was lovely!

This is a great recipe from last October, but an inappropriate recipe to be re-broadcasting in the middle of summer!  None of us should be simmering anything for 30 minutes uncovered at the height of a hot summer.  Just saying.

I've done a similar recipe that cooks the walnuts with the vegetables and omitted the walnuts here to see how it might be different. The result is very tomato-y. I'm glad I added 1/4 tsp of very hot red pepper flakes and used a flavorful red win (a cheap Portuguese bottle from Trader Joe's).  I liked the result but probably would add more herbs or more garlic to build up the flavor.  There's no need for salt if you're adding cheese and the veggies fry just fine with 2 tbsp. of oil.

Made exactly as written, except I added lemon zest to the breadcrumbs (at the end while still warm). A favorite Sicilian pasta dish introduced me to that addition (you can also add a pinch of cinnamon, yum) and I think it really brightens up any recipe. Other than that, followed the instructions exactly, ate it with paccheri. Adding it to my “go-tos” folder for sure!

My husband who usually asks 'where's the sausage' in a dish like this, said this was a keeper. I did add a parmesan cheese rind which I think added a nice depth of flavor. Healthy and tasty.

Made as written except for the following:
Used a can of tomatoes (San Maranzo) crushed by hand
Threw in some sun dried tomatoes (had on hand, during the garlic step)
Red pepper flakes 

Absolutely fantastic!

Added eggplant. Cut into cubes, salted, and added with carrots and onions. Did not add tomato sauce, which much preferred. Added full jar drained of oil sundried tomatoes. Topping of bread crumbs and walnuts was delicious. Served with cottage cheese and green salad.

I’m a little baffled by all the meh comments. I followed this to the letter and the result was a rich brown sauce very unlike my usual marinara with layers of flavor and texture. Sooo good and very satisfying for one not entirely happy about giving up cheese!

This was good but not five-star, I didn't think. It lacked something and I cannot figure out what. We enjoyed it, but I am not sure I'd make it again.

Anna Francese Gass hit a home run here!! Coming from a very experienced Italian-American vegetarian home cook who once lived in Florence: this is incredible.

this is great - complex and rich flavors. take your time with each step. be sure to simmer more than 30 minutes. this is a project recipe, very much worth your time!

Ok, real talk. This was beyond delicious. Used basil infused olive oil, good processed 3 celery, 3 med carrots, 4 garlic cloves, 1/3 lb baby bells, 1 onion, cook down for 30 mins. Do all of the next things. Mouth watering.

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The most viewed bread crumb recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine