Italian Stew
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- 1/2 lb. small zucchini, thinly sliced
- 2 beef bouillon cubes
- 6 large frankfurters halved lengthwise and then crosswise
- 1/4 cup tomato paste
- 1 teaspoon sugar
- 2 1/2 cups boiling water
- 1 cup broken spagetti
- 1 tablespoon vegetable oil
- 1/4 teaspoon leaf basil
- 1/2 teaspoon leaf oregano
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cook spaghetti according to package directions until barely tendar, drain. Toss with oil. Dissolve bouillon cubes in boiling water. Combine all ingredients in Crock-Pot; stir well. Cover and cook on low setting for 6 to 8 hours. 6 servings (about 1-1/2 quarts).
- NOTE: Two cans (16 oz. each) zucchini may be substituted for fresh zucchini; add during last hour of cooking.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon
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Colander