28 Settembre 2020

We cook in Tuscany

Pappa al pomodoro


Ingredients to prepare tomato soup (for 4 people)
600 g of tomatoes in season
2 cloves of garlic
1 white onion
250 g of Tuscan stale bread Extra virgin olive oil q.b.
Vegetable broth q.b.
Salt to taste.
Pepper as needed.
Fresh basil q.b.

Take the tomatoes and cut them crosswise on the surface, making sure to cut only the peel. Boil a pot of water and when it will have reached the boiling point, dip the tomatoes and after a minute. Skip and peel them, remove the pulp and cut it coarsely, until you have obtained a rather fine mince. Do the same with the stale bread, until it is reduced to a crumbled. Pour into a saucepan of extra virgin olive oil and fry a finely chopped white onion with the two cloves of garlic in a shirt. Pour the tomatoes and cook, adding salt and pepper. When at least 10 minutes have passed, insert the bread and continue cooking from time to time. If you want, you can even put one or two basil leaves already to flavor your tomato soup. Cook the baby food until the ingredients are soft enough to begin to melt, stretching with vegetable stock when necessary. Arrived here, you should have gotten a fairly thick bread and tomato soup. Remove the cloves of garlic and put a little olive oil and a sprinkling of pepper. You can also accompany the soup with slices of toasted bread. Enjoy your meal!

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