Папа ал Помодоро
Тази рецепта за класическата флорентинска супа за хляб трябва да бъде запазена за домати в разгара на сезона.
Източник: Марта Стюарт Ливинг, юли / август 1996 г.
Дози
Тази рецепта за класическата флорентинска супа за хляб трябва да бъде запазена за домати в разгара на сезона.
Източник: Марта Стюарт Ливинг, юли / август 1996 г.
Дози
27.04.2023 @ 03:24
This recipe for classic Florentine bread soup should be saved for tomatoes in the height of the season. Source: Martha Stewart Living, July/August 1996. 4 servings. Ingredients: 3/4 cup thinly sliced white parts of leeks, 4 pounds ripe tomatoes (6 to 8 large), 2 tablespoons extra-virgin olive oil, plus more for drizzling, 2 cloves garlic (2 tablespoons), finely chopped, 2 1/2 cups cubed peasant bread, crusts removed, 1/2 teaspoon salt, 1/4 teaspoon freshly ground pepper, 20 fresh basil leaves, torn into pieces. Instructions: 1. Rinse leeks well and set aside. Blanch tomatoes briefly in boiling water; cool, then pull off skin with a knife. Cut tomatoes in half; press out seeds through a sieve set over a bowl to collect juice. Cut tomatoes into pieces; set aside tomatoes and juice. 2. In a small nonreactive stockpot, heat 2 tablespoons oil over medium-low heat. Add garlic and leeks; cook, stirring occasionally, until translucent, 5 to 7 minutes. Increase heat to medium-high and add tomatoes and juice. Simmer, stirring occasionally, until tomatoes break down and are very juicy – 15 to 20 minutes. 3. Add bread; cook, stirring and mashing bread with a wooden spoon, until liquid is absorbed, about 5 minutes. Stir in salt and black pepper. Remove from heat and let cool to room temperature. Just before serving, stir in torn basil. Drizzle each serving with extra olive oil, if desired.