Wolfgang Puck WPMFP15 - Manual (Page 22)

42
Italian Wedding Soup
8 servings
INGREDIENTS
Meatballs
1/2 cup heavy cream
6 inch piece crusty French bread
1 small onion
1 large egg
2 cloves garlic
1 teaspoon salt
3 oz piece Parmesan cheese
8 ounces lean beef chunks
8 ounces lean pork chunks
1/2 teaspoon freshly ground pepper
2 tablespoons flat leaf parsley
Soup
1 pound spinach leaves or escarole
12 cups chicken stock
2 large eggs
Salt and pepper to taste
METHOD
1 Chop the spinach leaves in the food processor fitted with the S-
Blade and set aside.
2 Bring the chicken stock to a boil in a large stock pot.
3 Place the bread and heavy cream into the bowl of the food
processor fitted with the S-Blade. Pulse 2-3 times to combine. Add
the onion, garlic, egg, pork, and lean beef into the processor and
pulse 2-3 times.
4 With the S-Blade still attached, place the Grating disc over the
Spindle and secure the lid. Turn the food processor on and grate the
parmesan into meatball ingredients.
5 Remove Grating disc. Add parsley, salt, and pepper. Pulse 2 - 3 times
to combine.
6 Make 1 inch diameter meatballs. Drop meatballs into boiling stock.
Add the chopped spinach to the soup. Cook for 8-10 minutes.
7 Whisk the 2 eggs. Stirring the soup in a circular motion gradually
drizzle the egg mixture to the moving broth to form thin egg
strands. Taste for seasoning and serve with additional grated cheese.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
41
Crookneck Squash Casserole
Serves 6 - 8
INGREDIENTS
1 2 - inch piece of leek (white part only)
6 medium crookneck squash, ends removed
3 tablespoons butter
1 teaspoon salt
1 teaspoon pepper
4 oz piece Swiss, Fontina, or Kasseri Cheese
Cracker Topping (see separate recipe in Dough & Crust section)
METHOD
1 Preheat oven to 350 degrees.
2 Place the Adjustable Slicing Disc on Spindle in your food processor
bowl (set the slicing blade at 4mm).
3 Gently push the leek and squash through feed tube.
4 Heat a large sauce pan or stove top casserole over medium heat.
Add the butter. Melt butter and add leeks, squash, salt and pepper.
Toss a few times. Lower heat to low.
5 Remove Slicing Disc and replace with Shredding Disc (large side up).
Gently press cheese through feed tube and shred.
6 Grease an au gratin pan or casserole.
7 Layer a layer of squash and leeks, top with half the cheese mixture.
Layer more squash and leeks over cheese and sprinkle with
remaining cheese. Top with cracker mixture.
8 Bake for 30-35 minutes.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
FG_FoodProc Manual2 7/7/06 3:54 PM Page 43