Tomato soup with new oil Profumo of il Bottaccio
Pappa al pomodoro con olio extravergine nuovo non filtrato toscano
The tomato soup is a rustic and tasty dish, typical of Tuscan cuisine. It is prepared with few ingredients, but rich in taste and tradition. Here is the version for 6 people.
Ingredients for 6 people:
- 1,3kg of tomatoes in clusters
- 350g of stale Tuscan bread
- 300ml of tomato sauce
- 300ml of vegetable broth
- (abundant) Profumo – unfiltered evo oil
- 1 tablespoon of Garlic Evo (2 cloves if you prefer)
- 1 tablespoon of basil Evo infusion (in leaves if you prefer)
- 1 tablespoon of Pepper Condiment (q.b. powder, if you prefer)
- 1 pinch of sugar
Preparation:
- Toasting the bread:
- Toast the slices of bread with a toaster for a few seconds, or place them on a cake and put them in a preheated oven at 200°C for a few minutes.
- Once toasted, brush the slices of bread with the garlic Evo infusion (or rub the cloves of garlic if you prefer).
- Prepare the tomatoes:
- Bring a pot of water to the boil.
- Wash the tomatoes, cut them with a cross and immerse them in boiling water for about 1 minute.
- Recover them with a skimmer, peel and pass with a strainer to obtain a puree.
- Make up the meal:
- Arrange half of the bread slices in a large saucepan.
- Pour over half of the tomato pulp.
- Continue with another layer of bread, then add the rest of the tomato pulp, the puree, sugar, basil Evo infusion (or chopped basil leaves), and plenty of Profumo (unfiltered evo oil).
- Adjust with a pepper, salt and hot broth.
- Cooking:
- Cover the pan with a lid and cook on low heat for at least 25 minutes.
- Stir occasionally to crumble the bread and get a creamy consistency.
- Rest and service:
- Once cooked, let the food rest for at least 20 minutes.
- Serve with fresh basil leaves, a dash of extra virgin olive oil and, if desired, a sprinkling of seasoned cheese.
The tomato soup is perfect for a rustic and tasty lunch. The Tuscan bread, fresh tomato and aromatic infusions of olive oil make this dish rich and enveloping. Bon appetit!
