Potato, Spinach, and Tomato Soup with Panini with Prosciutto, Roasted peppers, and Mozzarella

I have a cook book by Rachael Ray , “Rachael Ray 2 30 minute meals” .  I have never used it mainly because I never have the ingredients. Some of the stuff she has I just dont buy on a regular basis. I finally found this menu and I was only missing a handful of items instead of oh…20 . This meal was surprisingly good and filling!  I used another pan to weight down the Panini’s.

Potato, Spinach, adn Tomato Soup

3 cloves garlic, crushed or finely chopped

1 large onion, chopped

2 tablespoons extra-virgin olive oil

2 quarts chicken stock

3 pounds all purpose potatoes

1 pound fresh triple washed spinach

1/4 teaspoon nutmeg

salt and freshly ground black pepper

1 can (28 ounces) chunky style crusehed tomatoes or diced tomatoes

1/2 cup grated Parmigiano Reggiano

In a deep pot, saute garlic and onion in oil for 2-3 minutes. Add broth and bring to a boil. As you slice potatoes, add them carefully to teh broth, and cook 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken the soup as it cooks. Stir in spinach in bunches, adding another handful as it wilts into the soup. Season with nutmeg, salt, pepper, to taste. Stir in tomatoes and ehat through, 1-2 minutes. Remove from the stove to a trivet. Stir in grated cheese and serve.

Panini with Prosciutto, Roasted Peppers, and Mozzarella

8 thin slices chewy, crusty Italian bread from a large loaf

1/3 pound prosciutto di parma, thinly sliced

1 jar (16 ounces) roasted red peppers drained well

1 pound fresh smoked mozzarella sliced

extra-virgin olive oil, for drizzling

Preheat a grill pan or large nonstick griddle over medium to medium-high heat. Build your sandwiches: place 2-3 slices prosciutto on one piece of bread. Top with an even layer of roasted pepper and an even layer of sliced mozzarella, top with another slice of bread. Drizzle the tops of your assembled sandwiches with olive oil. Place that side face down on the griddle and drizzle the up side with additional olive oil. Weight the sandwiches down with a foil covered brick or a heavy skillet filled with a sack of flour or heavy canned goods. Brown teh sandwiches 2-3 minutes on each side, then serve immediately.


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