Description
This thick soup consists of a minimum number of ingredients and refers to a really poor peasant dishes of Tuscany. But that does not prevent this dish to take its place in modern Italian cuisine. Moreover, one of the famous children's song "Viva La Pappa col Pomodoro" is devoted to him.
Ingredients
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Bread
250 g
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Tomatoes in own juice
500 g
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Broth
800 ml
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Bow white
0.5 piece
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Garlic
2 tooth
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Olive oil
4 Tbsp
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Basil
-
Salt
Cooking
Slice some stale bread and dry it in the oven for a few minutes at 200°C.
Meanwhile, slice and lightly fry the onion.
RUB toasted bread with garlic and place it on top passerovannogo bow.
Add tomato sauce or Pomi Pomito, pour in the broth and leave to simmer on a slow fire.
Simmer for 25-30 minutes, stirring occasionally and flexing slices of bread.
Most of the liquid should evaporate and the soup will become creamy, dense structure. At the end add salt to taste. Remove from heat and add the Basil leaves.
Serve this soup as in the traditional version and a modern twist. For a traditional feed use portioned ceramic dishes or plates. Pour the soup with olive oil and garnish with Basil leaf.
On request anyone can add a little black pepper or red hot. I use a drop of olive oil, infused with red hot pepper.
Another option of filing our soup turns into a hot snack. In this case, allow the liquid to evaporate stronger, serve small portions and garnish with Basil. From ancient traditions to the present day... Viva La Pappa col Pomodoro!
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