Roman Rosemary Bread

DEAR SOS: I’m searching for the recipe for rosemary focaccia served at Monti’s La Casa Vieja restaurant in Tempe, Ariz. The bread is served with every meal at the restaurant. I’ve tried to duplicate it without luck. You would love it too.

PAULA KUETHEN

Alta Loma

DEAR PAULA: Monti’s executive officer, Michael L. Monti, explains that the focaccia recipe was brought from Italy some 80 years ago by Monti’s parents. And, yes, we love it too.

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Monti’s Roman Bread (Focaccia)

Active Work Time: 15 minutes * Total Preparation Time: 35 minutes plus 1 hour standing

1 tablespoon sugar

1 (0.6-ounce) cake fresh yeast or 1 (1/4-ounce) package dry yeast

1 1/2 cups lukewarm water

4 cups flour, plus more for kneading

Salt

1/2 cup finely chopped onion

Olive oil, for greasing

Dried rosemary leaves

* Add sugar and yeast to warm water in bowl; stir to dissolve yeast. Add 4 cups flour, 2 teaspoons salt and onion. Knead dough on floured board until smooth, 5 minutes.

* Place dough in oiled bowl and let rise in warm spot until double in bulk, 1 hour. Flatten out dough on oiled cookie sheet to 16x12-inch rectangle about 1-inch thick. Sprinkle with salt and dried rosemary, to taste.

* Bake at 400 degrees until golden and sounds hollow when tapped, 20 to 25 minutes. Serve hot.

6 to 8 servings. Each of 8 servings: 222 calories; 39 mg sodium; 0 cholesterol; 1 gram fat; 47 grams carbohydrates; 6 grams protein; 0.23 gram fiber.

DEAR SOS: I would love to have the recipe for the goulash soup served at Cafe Cego’s in Rolling Hills Estates. It’s truly the best soup I have tasted.

SHIRLEY PUBEL

Palos Verdes Estates

DEAR SHIRLEY: Don’t be alarmed by the high amounts of Hungarian and Spanish paprikas called for in the recipe. They are sweet and mild varieties of sweet red pepper spice, far less pungent than cayenne pepper and chili powders. The soup, by the way, is an exquisite choice for an informal buffet, served with crusty bread and a salad.

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Cafe Cego’s Goulash Soup

Active Work Time: 40 minutes * Total Preparation Time: 1 hour

1/4 cup oil

2 tablespoons minced garlic

4 large onions, diced

1 pound top sirloin beef, diced

1/4 cup Hungarian paprika

1/4 cup Spanish paprika

1 (6-ounce) can tomato paste

6 Roma tomatoes, peeled and diced

12 cups chicken broth

6 bay leaves

1/2 teaspoon fresh thyme leaves

1 pound boiling potatoes, peeled and diced

Salt, pepper

* Combine oil, garlic and onions in stockpot. Saute until wilted, 10 minutes.

* Add meat and saute over medium-high heat until meat is browned, 10 minutes. Add Hungarian and Spanish paprikas and stir with wooden spoon until a few shades lighter and fragrant, 5 minutes. Add tomato paste. Stir over low heat 1 minute. Add tomatoes, broth, bay leaves and thyme. Bring to boil over medium heat. Reduce heat to low and add potatoes. Simmer until potatoes are tender and meat is done, 15 to 20 minutes. Season to taste with salt and pepper.

6 to 8 servings. Each of 8 servings: 281 calories; 1,246 mg sodium; 27 mg cholesterol; 12 grams fat; 26 grams carbohydrates; 20 grams protein; 2.49 grams fiber.