martedì 19 giugno 2012
Here’s for you a typical classic Tuscan dish “tomato bread soup”. Please never propose it in the wintertime, the freshness of ripe tomatoes and scented basil are essential for the successful outcome of this recipe ideal for hot summer days. Ingredients for 4 people: 250 g Tuscan -style white stale bread 600 g ripe tomatoes 4 cloves of garlic a stalk of fresh sage a nice bunch of basil extra virgin olive oil salt pepper 1 onion 1 carrot celery q.b. parsley q.b. water q.b. First of all prepare the tomato sauce. In a large pan sauté the 2 cloves of garlic gently in 4 tablespoons of extra virgin olive oil. Join onion, carrot, celery and parsley previously cut. As soon as the lot turns golden, toss the peeled tomatoes and a nice bunch of basil, all roughly chopped. Bring to the boil for a moment then sieve the lot, add the water and boil in again with salt and pepper. Cut the bread with the 2 other cloves of garlic, put it in a clay pan on the flame with abundant extra virgin olive oil, the sage, a little pepper, salt and water. Try to chop the bread a little more meanwhile the water is boiling. Add water as soon as it dries up and go up until the bread is completely moistened and chopped. Join now 4 ½ cups or more of tomato sauce (the soup should be brightly red-coloured and the sauce abundant). Leave to simmer slowly for 1 hour or more until the bread is mashed in the sauce. The soup should prove fairly thick so add more water only if necessary.