Spezzatino - Leftovers at their best :)

The pride I took in cooking this simple hearty dish is immense. The biggest satisfaction came from the fact that while it was cooking, my kitchen smelled like my mother's. I could close my eyes for a second and just be tele-transported over next to her, while the wooden stove is on, by the table my parents built together one spring from marble and iron. Fantastic. 
I never had the nerve to cook this before because I just love my mother's Spezzatino, it's one of the things she cooks often during the winter and I was afraid I would be hugely disappointed. I didn't want to spoil that taste.
But being November here in Ireland most of the time, I found no more arguments against it. I just had to try and hope for the best.
So, the principle of the Spezzatino is simple: you throw in the tall pot anything you have at hand.
My mother's Spezzatino is quite simple:


Potatoes
Courgettes
Stewing Beef pieces
Carrots
A stalk of Celery
One Onion
A clove of Garlic
Tomato Sauce
Salt
Olive Oil


Everything is washed/peeled/chopped (except the celery) and placed in the tall pot with a bit of olive oil. Salt is added, then tomato sauce and then enough water to reach almost the top of the pot, let's say you leave the top 5 centimeters.
It has to slowly boil and cook, the meat will release its full flavor that way. You will need to taste it before it's ready for the salt.
Once the soup evaporated enough, I decided it was time to eat. The time of great truth!
I was tempted to add one of my yummy vegetable stock cubes, but then I decided against it, I wanted the Spezzatino just like Mamma's.
And indeed it was!!! Oh joy, I could not believe it, I was so happy I ate two plates... So, so proud to accomplish such unmistakable taste!

This is what it looks like in the plate. The soup is not too thick nor too thin, just the way I like it. But mind your tongue, the vegetables are quite hot!!!
On top I enjoy a bit of chilly powder. My father would cover it in grated Parmigiano cheese. 
And of course, make sure you have bread at hand, you will WANT to clean the plate with it!
Awesome!

The Plumber Soup

I'm calling this the Plumber's Soup because last night, before starting dinner, I had to contact 4 plumbers... We noticed a small leak coming from the upstairs bathroom two days ago, and last night, while my husband looked for the leak, I called a few numbers to see if anybody could come and help us. In the end, we will not need any "professional help", we are well able to fix the small broken thing: money saving :)


Anyhow, the Soup was soooo good, I think I'll make it again soon. So light, so fulfilling, so easy to make...


Ingredients:


3 spoons of Olive Oil
1/4 of a white Onion, sliced
3 Garlic Cloves, minced
1 Sausage, cut in small cubes
1/2 litre of Tomato Sauce
3 cups of Water
1/2 cup of fresh basil leaves
Salt to taste


Small Pasta to add at the end


Heat the oil in a pot and fry the sausage cubes for a few minutes, then add the onion and let it get soft. Once the onion is properly cooked, add the garlic. Let the garlic season the oil but don't let it go brown. Add the passata, the salt and the water and just let it cook on medium heat for 15 or 20 minutes.
Once the soup is ready, throw in the pasta you need and let it cook until ready. Before serving, put the basil leaves in the pot. Do not cook the basil, when cooked, it releases some toxins and nobody wants that. Serve and enjoy. Wonderful!!!

To make it Vegan, just leave out the sausage and substitute it with peas.