| Contessa Nera recipe Peasant soupIngredients1 kg of ripe tomatoes4 onions2 garlic cloves10 cl of extra virgin olive oil2 tablespoons of tomato paste75 ml of vegetable broth 4 slices of homemade bread2 sprigs of basil, pepper PreparationIn a saucepan boil some water, then dip the tomatoes for 1 minute. Take them with the skimmer, drain them and pass them under cold water. Peel them, remove the petiole and cut them into cubes. Peel the onions and garlic, then cut the onions into slices and the garlic cloves into four. In a saucepan, heat 4 tablespoons of oil and brown the onions and garlic until they become transparent. Add the tomatoes and the concentrate and cook for about 5 minutes. Pour over the vegetable stock, salt, pepper and cook over medium heat for 35 minutes. In a pan heat 2 tablespoons of oil and brown the slices of bread for 1 or 2 minutes on each side. Rinse the basil, drain it, remove the leaves and chop with scissors. Place 1 slice of bread in each bottom plate you have previously heated. Pour in the tomato soup, seasoned with a drizzle of olive oil. Garnish with basil and serve immediately. |
