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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the milk over moderate heat in a medium pot. | 2. Put tomatoes, tomato paste, onions, salt and pepper, sugar, flour, butter, celery into a food processor and grind until smooth. | 3. Pour mixture into milk and raise heat to bring soup to a boil. | 4. Reduce heat and simmer 15 minutes. | 5. While soup cooks, make pesto and sammies. | 6. Fill the food processor with watercress, loosely packed. | 7. Add hazelnuts, 1/2 of the oil and garlic cloves to the watercress in the processor. Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste. | 8. Add any remaining watercress to the processor and grind into the paste by pulsing the processor again. | 9. Transfer watercress paste to a bowl. | 10. Stir in the remaining oil and the cheese. Taste pesto sauce and adjust seasonings. | 11. Heat a griddle over medium high heat. Drizzle the pan with extra-virgin olive oil and add the patties and cook 5 minutes on each side. | 12. Remove from the griddle and add another tablespoon extra-virgin olive oil and the peppers and onions. | 13. Season the peppers and onions and cook until just tender, 5 minutes. | 14. Remove them from the griddle. | 15. Wipe the griddle clean and reduce heat to medium low. | 16. Assemble sandwiches: place 4 slices of bread down, top with 1/4 each of the peppers onions, then a slice of cheese, a cooked sausage patty, another slice of cheese and then place bread on top. | 17. Add butter to griddle and cook sammy melts 2 or 3 minutes on each side until golden and cheese is melted. | 18. Press with spatula as sammies cook or set another heavy skillet on sammies to weigh them down. | 19. Pour soup into shallow bowls and add a couple of rounded spoonfuls of pesto to each dish and stir it into the soup. | 20. Cut the patty melts corner to corner and dip in the soup as you eat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	4	cups		595.36	46.6528	30.744	31.9152
tomato	3	cans	diced drained	186.2069	41.2894	9.7151	1.6192
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
salt pepper				-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
purpose flour	4	tablespoons		-	-	-	-
butter	2	tablespoons	cut	171.0	7.857	5.343	14.4
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
garlic clove	1			-	-	-	-
basil pesto	1/2	cup		-	-	-	-
watercress	12	ounces		37.4213	4.3885	7.8245	0.3402
hazelnut	1/2	cup	toasted	159.6	24.0	0.0	8.004
extra virgin olive oil	1/2	cup		-	-	-	-
garlic clove	2	cracked		-	-	-	-
nutmeg	1/4	teaspoon	ground grated	2.8875	0.2711	0.0321	0.1997
salt pepper				-	-	-	-
parmigiano reggiano cheese	1/2	cup	grated	-	-	-	-
extra virgin olive oil				-	-	-	-
italian sausage market	4		sweet	-	-	-	-
green pepper	1	cubanelle	seeded sliced	-	-	-	-
yellow onion	1		sliced	-	-	-	-
salt pepper				-	-	-	-
italian bread white	8	slices		-	-	-	-
provolone cheese	8	slices	deli-sliced	786.24	4.7936	57.2992	59.6288

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.