You can also substitute three quarters of a pound of large peeled shrimp for the pasta. Sauté the shrimp in 2 tablespoons of Pompeian Classic Mediterranean Olive Oil and add them to the “ciamotta” in step 4. Add the chicken broth and just heat through. Skip step 5 and eliminate the Parmesan in step 6. Garnish each portion with a sprig of fresh basil and serve with grilled polenta.

Do Ahead: The fried latkes can be kept at room temperature for up to 4 hours. Reheat them on a dark baking sheet in a 375 degree oven for about 5 minutes, or until warmed through and crisp.

11 November 2011 — very good
This makes a lot of soup.

You can bake this in a 10 cup Bundt pan or a 9 × 13 inch cake pan.
You can sprinkle with confectioners sugar instead of the glaze, or just leave it alone.