Saturday, January 14, 2012

Grandma's Conchiglie and Piselli Italian Zuppa Recipe

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This is Italian Style Peas and Baby Shell Pasta, growing up this was another meal that was referred to as "depression day food". Economical, fed allot of us and today it's to me a rare find on any menu.  This meal continues to adorn our tables no matter what time period were in as long as I am alive. I will always remember the aroma of that garlic sauteed in oil coming home from school. Grandma lived with us, she made everything taste like it was a banquet feast.. this one takes no back seat. Now a must make during the cool chilly months, we will long live in her memory with these great recipe.
Thanks Grandma Victoria we love this one and miss your special love that went into every pot!
She was 92 here, my nieces Alicia, Pamela and Mary there to help celebrate in 1978.
This here was her last birthday photo R.I.P.
Thank goodness for modern day cooking! I know she wished to have a food processor in hand!
Happy cooking!

Peas and Pasta:

Place in food processor
3 cloves of cleaned garlic
1/2 cup fresh celery leaves
1/4 cup extra virgin olive oil
Puree till a fine mixture.

In a large deep sauce pan, add the oil mixture on low heat, saute for 1 minutes,  next add:
2 (14 to 15 oz size) cans of pea's, saute pea's till starting to brown.

Add:
1/2 teaspoon each, parsley, basil, garlic powder, oregano
1 small can of tomato paste + fill can with white wine to stir out the leftover paste
1 can of chicken broth
1 cup water
2 cups of  fresh chopped whole tomatoes or  fresh plum tomatoes pureed in food processor
Cook until sauce thickens around 1 1/2 hours on  a simmerlow.

 Baby shell pasta:
Add  a 1 lb box of baby shell pasta to a pot of salted  boiling water. Boil till desired doneness.

Add the pasta to the sauce mix, serve with grated cheese.


That's me, Grandma and Aunt Mary, grandma's daughter...
 R.I.P. grandma and auntie,  I still miss you everyday!

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