Turkey Meatball and Escarole Soup

Everybody loves this easy soup. If you like, you can add some cooked pasta to
the soup just before serving it.

Serves 8

3 large carrots, chopped

10 cups chicken stock (page 000) or canned chicken broth
1
/2 pound escarole (1/2 head), washed and cut into bite-size pieces
1 pound ground turkey
1 small onion, minced
2 large eggs, beaten
1
/2 cup plain dry bread crumbs
1
/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
1 teaspoon salt
1
/4 teaspoon freshly ground pepper

In a large slow cooker, combine the carrots and chicken stock. Stir in the escarole.
Cover and cook on low for 4 hours.
In a medium bowl, combine the turkey, onion, eggs, bread crumbs, cheese,
salt, and pepper. Mix well and shape into 1-inch meatballs. Carefully place the
meatballs into the soup. Cover and cook for 4 more hours, or until the meatballs
are cooked through. Serve hot, sprinkled with additional cheese.

soups  •  1
 Salmon with Basil and Lemon
Salmon turns out tender and moist in the slow cooker. The simple flavors of
basil and lemon complement the fillets. This salmon is good either hot or cold.
For a cool summer supper, serve it with Farro Salad (page 000) or Lentil Salad
(page 000).

Serves 6

1 large red onion, thinly sliced

1
/4 cup dry white wine
1 cup water
2 pounds thick salmon fillet, cut into 6 pieces
1 tablespoon olive oil
Salt and freshly ground pepper
2 tablespoons fresh lemon juice
6 large fresh basil leaves, chopped

Scatter the onion slices in a large slow cooker. Add the wine and water.
Rinse the salmon pieces and pat them dry. Rub the flesh side with the oil.
Sprinkle with salt and pepper. Place the salmon skin side down in the slow cooker.
Sprinkle with the lemon juice and basil.
Cover and cook on low for 1 to 1H hours, or until the salmon is cooked to
taste.
Serve hot or at room temperature.

2  •  the italian Slow Cooker

 Chicken Parmesan Heroes Make the chicken Parmesan :

Sprinkle the chicken with salt and

pepper and place the pieces, over-
Crispy hero rolls stuffed with chicken, sauce, and cheese are sure to become a lapping slightly, in the sauce. Cov-
family favorite. You can substitute your preferred spaghetti sauce for the Sweet er and cook on low for 3 hours.
Tomato Sauce if you’re in a hurry.
Sprinkle the chicken with the
Parmigiano-Reggiano and top
Serves 6
each piece with a slice of mozza-
rella and a basil leaf. Cover and
S w e e t T o m at o S au c e
cook for 15 minutes more, or until
5 pounds ripe plum tomatoes
the cheese is melted.
2 medium carrots, peeled and coarsely chopped
1 large red onion, coarsely chopped Cut the rolls partially open and
Salt fill each one with a chicken breast,
Extra-virgin olive oil sauce, and cheese. Cut the sand-
6 fresh basil leaves, torn into bits wiches in half. Serve hot.

C h i c k e n Pa r m e s a n

6 boneless, skinless chicken breast halves

Salt and freshly ground pepper
1
/4 cup freshly grated Parmigiano-Reggiano
8 ounces mozzarella, cut into 6 slices
6 fresh basil leaves
6 hero rolls

M a ke the swee t to m ato sauce : Bring a large pot of water to a boil. Add the
tomatoes a few at a time and cook for 30 seconds. Remove with a slotted spoon
and cool. Repeat with the remaining tomatoes. Slip the skins off the tomatoes, cut
them in half lengthwise, and squeeze out the seeds and juice. Coarsely chop the
tomatoes. Combine the tomatoes, carrots, and onion in a slow cooker. Add a pinch
of salt, cover, and cook on high for 3 hours. Let the sauce cool slightly. Puree it
in a food processor or blender. Pour the tomato sauce back into the cooker. Stir in
olive oil and basil.

4  •  the italian Slow Cooker chicken, turkey, and eggs  •  5

 The Butcher’s Sauce Pour the tomatoes and their puree into a large slow cooker. Scrape the meat
and vegetables into the cooker and stir well. Cover and cook on high for 4 hours
or on low for 8 hours, or until the sauce is thick.
Whenever I do a lot of cooking, my freezer collects an assortment of small
quantities of different meats: a half pound of ground beef, a pork chop, an extra
sausage, or a chicken breast. I chop it all in the food processor and make this
delicious pasta sauce, which in Puglia in southern Italy is known as butcher’s
sauce.
Don’t hesitate to use a different combination of meats, according to what
you have. Serve it as they do in Puglia with orecchiette, cavatelli, or another
chunky pasta.

M a k e s a b o u t 1 0 c u ps

1 large onion, chopped

2 medium celery ribs, chopped
2 medium carrots, chopped
2 garlic cloves, minced
3 tablespoons olive oil
1
/2 pound ground beef
1
/2 pound ground pork
1
/2 pound ground lamb
2 tablespoons tomato paste
Salt and freshly ground pepper
1
/2 cup dry white wine
2 (28-ounce) cans Italian peeled tomatoes packed in tomato puree,
chopped

In a large skillet, cook the vegetables and garlic in the olive oil, stirring often, until
tender and golden but not browned, about 10 minutes. If the onion starts to color,
add a tablespoon or two of water and lower the heat slightly.
Add the meats and cook, breaking up lumps with the back of a spoon, until
lightly browned. Stir in the tomato paste and salt and pepper to taste. Add the
wine and bring the mixture to a simmer.

6  •  the italian Slow Cooker beef, veal, pork, andsoups 

lamb  •  7
 Chocolate Truffle Cake
A deep, rich chocolate cake is the perfect dessert for any special occasion. I like
to serve this one with lightly whipped cream or softened ice cream.

Serves 6 to 8

8 ounces bittersweet chocolate, chopped

12 tablespoons (11/2 sticks) unsalted butter, cut into pieces
2 tablespoons rum or strong brewed coffee
3 large eggs
1
/2 cup sugar
1 teaspoon unsweetened cocoa powder, for sprinkling

Butter a 6-cup baking dish or a 7-inch springform pan. Line the bottom of the pan
with foil or parchment and butter the paper.
Put the chocolate into a heatproof bowl. Add the butter. Place the bowl over
a pan of simmering water; the water should not touch the bottom of the bowl.
When the chocolate is softened and the butter is melted, remove the bowl from
the heat and stir until blended and smooth. Stir in the rum.
In a medium bowl, beat the eggs with the sugar until light and pale yellow,
about 3 minutes. Stir the egg mixture into the chocolate. Scrape the batter into the
prepared pan.
Place the pan in the slow cooker. Cover and cook on high for 2 hours, or
until set.
Remove the pan from the slow cooker. Cover and chill for several hours or over-
night. To serve, run a small knife around the edge of the cake. Invert it onto a serv-
ing plate. Place the cocoa powder in a small strainer and sprinkle it over the cake.

desserts   •  9