Ingredients with Measurements:
- 1 pound of pallubasa, sliced into bite-sized pieces
- 1 can of artichoke hearts, drained and chopped
- 1/2 cup of sun-dried tomatoes, chopped
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of dried oregano
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 4 cups of chicken broth
- 1/2 cup of white wine
- 1/2 cup of heavy cream
- 1/4 cup of grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onions and garlic and sauté until onions are translucent, about 5 minutes.
3. Add pallubasa and cook until browned on all sides, about 5 minutes.
4. Add artichoke hearts, sun-dried tomatoes, oregano, thyme, salt, and black pepper. Stir to combine.
5. Pour in chicken broth and white wine. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
6. Stir in heavy cream and Parmesan cheese. Simmer for an additional 5 minutes.
7. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 390
Fat: 22g
Saturated Fat: 9g
Cholesterol: 95mg
Sodium: 1320mg
Carbohydrates: 17g
Fiber: 4g
Sugar: 5g
Protein: 31g
Substitutions for ingredients:
- Pallubasa can be substituted with chicken or beef.
- White wine can be substituted with chicken or vegetable broth.
- Heavy cream can be substituted with half-and-half or milk.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add cooked pasta, such as penne or fusilli, to make it a pasta dish.
- Add chopped spinach or kale for extra greens.
- Add sliced mushrooms for a meaty flavor.
- Use canned diced tomatoes instead of sun-dried tomatoes for a different texture.
Tips and tricks:
- Make sure to brown the pallubasa well to develop a rich flavor.
- Use a wooden spoon to scrape up any brown bits from the bottom of the pot while sautéing the onions and garlic.
- Taste and adjust seasoning as needed before serving.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley or chopped chives.
Pairings:
- Serve with crusty bread for dipping.
- Pair with a side salad for a complete meal.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the pallubasa to an internal temperature of 165°F to ensure it is safe to eat.
- Refrigerate leftovers promptly and discard any food that has been left out at room temperature for more than 2 hours.
Food history:
Pallubasa is a traditional Indonesian soup made with beef or buffalo meat. It is typically served with rice noodles and a spicy broth.
Flavor profiles:
This dish has a rich and creamy flavor with a hint of tanginess from the sun-dried tomatoes.
Serving suggestions:
Serve hot with crusty bread for dipping.
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Region: Italian