Pappa al pomodoro, en klassisk toscansk suppe, der melds modne tomater med crusty, daggamle brød, er solid nok til at fungere som hovedretter. Frisk basilikum supplerer surhedsgraden af tomaterne, rød-peberflager giver et hint af varme, og revet Parmigiano-Reggiano sikrer en cremet konsistens.
This article is written in Danish and talks about a classic Tuscan soup called Pappa al pomodoro. The soup is made by mixing ripe tomatoes with crusty, stale bread and is solid enough to serve as a main course. Fresh basil complements the acidity of the tomatoes, red pepper flakes give a hint of heat, and grated Parmigiano-Reggiano ensures a creamy consistency. The recipe includes ingredients such as olive oil, onion, garlic, red pepper flakes, stale bread, tomatoes, chicken stock, salt, pepper, basil, and Parmigiano-Reggiano. The article also provides instructions on how to make the soup.
27.04.2023 @ 02:03
This article is written in Danish and talks about a classic Tuscan soup called Pappa al pomodoro. The soup is made by mixing ripe tomatoes with crusty, stale bread and is solid enough to serve as a main course. Fresh basil complements the acidity of the tomatoes, red pepper flakes give a hint of heat, and grated Parmigiano-Reggiano ensures a creamy consistency. The recipe includes ingredients such as olive oil, onion, garlic, red pepper flakes, stale bread, tomatoes, chicken stock, salt, pepper, basil, and Parmigiano-Reggiano. The article also provides instructions on how to make the soup.