Mingling with buffalo? Not on this watch but you can enjoy its flavor in this fablicious soup. Even after 12,000 years…we still share a love of meat. Then again, not everyone is tethered to meat like we are. But we’re not complaining and neither should you. Just feel good everyday and cook a little soup…we do!
Shopping List
Buffalo Meat: 1.5 lbs. ground
Onion: 1 chopped
Beef Broth: 1 box
Parsley, Oregano, Basil: ¼ tsp each (fresh is best-1 T each)
Garlic: 3 cloves minced
Ricotta Cheese: ½ cup
Swiss Chard Leaves: 5 large leaves cut into ribbons/remove ribs
Tomatoes: 1.5 cups diced
Parmesan or Mozzarella: ¼ cup grated
Bow Tie Pasta: 1 cup
Preparation
4-6 Servings
Cook buffalo meat slowly with a splash of balsamic vinegar until brown. Add garlic, onion, and spices. Sauté about 3 minutes. Then add tomatoes. Cook on low covered for 15 minutes or fragrant. Stir in broth and heat to boil. Reduce heat and simmer for 20 minutes.
Meanwhile mix together ricotta cheese, Swiss chard ribbons, and grated cheese.
Add mixture to soup along with pasta and cook on medium low until pasta is tender.
Ladle into oven safe bowls. Top with additional cheese and broil until top is golden brown 2-4 minutes.
Mingling Buffalo Noodle Soup: top left
Buffalo meat is very lean and cooks fast. Instead, cook it low and slow for the best flavor.
Mingling Notes
Seldom does anybody want to consume an entire meat diet. In fact, today all research suggests the opposite. But most of us still want to mingle with a good piece of meat now and again.
Albeit, The Great Plato had occasion to say, “Everyone should indulge in a big burger now and then!” Despite any evidence—he didn’t really say that, but I bet he would—mingle now and then!
As far as cooking we all encounter different recipes from many sources. In fact, recipes don’t very much. Although they are different. In some small way, it’s either a change in taste that improves the flavor or succulence of the dish. Forever leaving the stamp of that creative cook. As recipes pass from generation to generation they become more seasoned with each new approach and preparation. Becoming a hallmark of family tradition.
As with all recipes in this blog—make them yours—experiment—be distinctive—be different—most of all—ENJOY!
