Bread, Potato and Arugula Soup (Zuppa di Patate, Rucola, e Pane)

The ideal arugula to use for this soup is the tougher, wilder kind; the fragile hydroponic type is too delicate for this dish. Serves: 8 Ingredients ¾ pound medium-size potatoes (about 2 potatoes), peeled and cut into ½-inch-thick slices 1 pound arugula (2 to 3 large bunches), preferably not hydroponic or “baby” ½ cup dices (½-inch) day-old…

Roasted Smashed Potatoes

Ingredients Red potatoes Olive Oil Salt & Pepper Directions Preheat oven to 500 degrees. Wash and scrub potatoes well. Place on a baking sheet with ¾ cups of water, cover in tin foil and bake for 30 min at 500 degree oven on bottom rack. Test for doneness by inserting a knife and making sure it…

Kartoffelsuppe mit Wurst (Potato Soup with Sausage)

Eating this dish we’re instantly transported back to Berlin and all those great memories. We set out to recreate this soup and our version is ironically adapted from “Vegetarian Cooking for Everyone” by Deborah Madison. Leave out the sausage if you don’t eat animals, substitute olive oil for butter if you’re vegan. Ingredients 3 large…