Tag: soup

The Zuppa di Santa Carina, better than the classic Neapolitan mussel soup. The dish eaten on November 25th and 26th – Gordon Ramsay’s version

The Zuppa di Santa Carina, better than the classic Neapolitan mussel soup.  The dish eaten on November 25th and 26th

There Santa Caterina soup it is a seafood soup with potatoes, an easy to make second course that is traditionally eaten in NaplesSaint Catherine’s Day just like the mussel soup it is eaten on Holy Thursday. A delicate second course with a refined flavour, an excellent sea-land combination. There are many variations to make this soup, both in the ingredients and in the preparation, do not underestimate the spicy version. It does not necessarily have to be served as a single dish, it can be prepared by cutting both the potatoes and the fish into small pieces, and serve in single-portion bowls as an appetizer. While you give vent to your imagination, below I describe my version.

Santa Carina Soup


  • 300 g of potatoes
  • 1 squid
  • 6 prawns
  • 500 g of mussels
  • extra virgin olive oil
  • salt
  • parsley
  • 7-8 cherry tomatoes
  • 3 slices of bread
  • 1/2 onion
  • 1 clove of garlic


To prepare seafood soup with potatoes, start washing and cleaning the squid, cut it into rings, also wash the prawns and mussels. Finely chop the onion, remove the green core of the garlic and chop it together with the onion. In a large pot, put a couple of generous turns of extra virgin olive oil, add the chopped garlic and onion, and add first the squid, and then the prawns, brown for a minute, add the white wine. Then peel and cut the potatoes into small pieces, add them to the pan, together with the tomatoes cut into quarters.



Add a glass of water and start cooking over medium heat with the pan half covered. Cook for ten minutes, then add the mussels,



and cook for another ten minutes, add salt if necessary.



In the meantime cut the bread slices into pieces and fry them in a large pan with a little extra virgin olive oil, place them on a sheet of absorbent paper to eliminate excess oil.



Place a portion of croutons on the bottom of the plate, then add the ready soup, completing the dish with chopped parsley, and some spicy chilli pepper if desired.

Or Pignato magro, the Neapolitan soup with escarole and beans that cannot be missed at Christmas. Grandma Carmela’s ancient recipe – Gordon Ramsay’s version

beans and escarole

beans and escarole

Beans and escarole it is a peasant soup born in the Neapolitan culinary tradition. It is ideal for warming up in autumn and winter. It’s basically one poor recipe, where the bitter flavor of escarole meets the sweetness of cannellini beans. Depending on your taste, you can add a touch of spicy. You can serve this soup accompanied by stale bread or croutons, and a drizzle of good extra virgin olive oil.

This recipe is also called by the Neapolitans Skinny Pignato as opposed to Fat pignato or the Neapolitan ammaritata soup. In fact, at the time, not everyone could afford meat, which is indispensable in soup, so we opted for beans, poorer but still high in protein. Today we share with you the recipe forCarmela’s Osteriawho often shares the dishes on his menu on social media.

Beans and escarole


  • garlic 2 cloves
  • escarole 320 g
  • dried oregano
  • fresh chili pepper
  • laurel
  • extra virgin olive oil 30 ml
  • salt
  • homemade bread
  • cannellini beans 300 g


To prepare beans and escarole start by soaking the cannellini beans. Then pour them into a container, covering them with water and leave them like that for 12 hours. After this time, rinse the beans under running water, then pour them into a pan with plenty of water. Add some bay leaves and bring to the boil. Cook over a boiling heat for 2 and a half hours, eliminating the foam that forms on the surface with the help of a ladle. Once cooked, drain beans and keep the cooking water aside. Chop the chilli pepper and peel two cloves of garlic. In a large pan, heat the olive oil with the two peeled garlic cloves and then pour in the beans that you have previously cooked.

Flavor with chilli pepper, oregano, salt and cook for 5 minutes over medium heat. Wash and cut the escarole in strips and add it to the beans. Pour in the cooking water from the beans. Cover with the lid and cook over low heat 20 minutes. In the meantime, take care of the toast: cut a loaf of bread into slices, line a baking tray with baking paper and distribute the slices of bread, season with oil, salt and pepper to taste and then toast the croutons for 5 minutes at 180 degrees approximately or until golden brown. Once the soup beans and escarole Once cooked, serve it while still very hot, accompanying it with slices of toasted bread.

Frantoiana soup – Recipes on the fly – Gordon Ramsay’s version

countryman Soupe

There countryman Soupe (or oil mill soup) is a winter soup rustic and genuine based on legumes, vegetables and stale bread. It is a traditional dish of Toscan kitchenwhich is also cooked in other regions of Italy including Umbria.

This soup takes its name from the new oil from the mill. In fact, it was once prepared during the olive pressing period. The main ingredient in fact it is the new oil with a bitter and pungent taste, which is added raw to slightly toasted stale bread.

The ingredients are the main ingredients of this excellent recipe mixed vegetables from the garden, including beets and black cabbage, potatoes, carrots, leeks. And the inevitable ones beans, always present in Tuscan cuisine. You can choose between cannellini or borlotti beans or black-eyed peasboth boiled by you and in a jar.

There consistency of the Frantoiana soup is quite dense but you can choose to leave it more or less liquid, as you like best.

You can place the toasted bread on the bottom of the plate and pour over the soup or add it later.

It’s about a soup rich and nutritious, a poor dish based on healthy foods, invigorating and ideal to enjoy when temperatures begin to drop.

This soup will surely win you over. Let’s see how it prepares.

countryman Soupe
countryman Soupe

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