Nonni's Zuppa di Pollo

When it comes to Italian cuisine, it seems to strike a nerve with many people.  Not just Italians.  I would even venture to say that non-Italians seem to get more excited about Italian cuisine than the nationals themselves!  There are many factors as to whatever makes Italian cooking so special.  Of course, there is nothing like cooking with the country's fresh ingredients which seem to make the dishes so rich in flavor.  The simplicity in the dishes is probably what makes the abundant flavor stand out.  Let's not forget the love with which Italian dishes are brought to life!

We wanted to share with you this recipe from Maria Lo Pinto's book The Art of Italian Cooking.  We'll start with a classic soup:

Nonni's Zuppa di Pollo (Nonni's Chicken Soup)

1 plump fowl (4-5 lbs.)
2 large carrots
1 large onion
3 stalks celery
1 large onion
3 stalks celery
1 large fresh tomato
3 springs parsley
Salt & pepper to taste

Place all ingredients in 6 quarts of cold water.  Bring to a boil.  Lower flame and simmer for 2 hours or until fowl is thoroughly tender and meat falls from bone.  Remove fowl from pot.  Strain all vegetables through a sieve.  Heat exact amount for serving.  Serve piping hot and clear.  Serves 8.

(Recipe from The Art of Italian Cooking)

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-Gina Andracchio