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Dienstag, 24. März 2015
ZUPPA PAVESE AL POMODORO
sweis, 01:52h
- 1 bunch of basil
- 2kg very ripe tomatoes
- 500 ml vegetable stock
- 1 tbsp (or more) black pepper corns
- 2 star anise
- 1 clove
- salt
- sugar
- white pepper
- 4 slices of ciabatta or baguette
- 80g butter
- 100g (or more) parmesan cheese
(1) The day before serving: Roughly dice tomatoes, shred basil (leaving a few leaves) and puree together with stock, spices, salt and sugar. Put into a colander lined with cheesecloth, let sit over night, collecting the essence of tomato in a pot (do not squeeze tomatoes).
(2) Next day: preheat oven to 220 degrees C. Heat essence of tomato in a pot, season with salt, pepper, sugar.
(3) Roast slices of bread in butter in a pan until golden. Salt bread and put in soup dishes.
(4) Grate parmesan cheese on slices on bread and let melt in oven (also works in the microwave - even though not as nicely).
(5) Pour in very hot essence of tomato and sprinkle with basil.
- 2kg very ripe tomatoes
- 500 ml vegetable stock
- 1 tbsp (or more) black pepper corns
- 2 star anise
- 1 clove
- salt
- sugar
- white pepper
- 4 slices of ciabatta or baguette
- 80g butter
- 100g (or more) parmesan cheese
(1) The day before serving: Roughly dice tomatoes, shred basil (leaving a few leaves) and puree together with stock, spices, salt and sugar. Put into a colander lined with cheesecloth, let sit over night, collecting the essence of tomato in a pot (do not squeeze tomatoes).
(2) Next day: preheat oven to 220 degrees C. Heat essence of tomato in a pot, season with salt, pepper, sugar.
(3) Roast slices of bread in butter in a pan until golden. Salt bread and put in soup dishes.
(4) Grate parmesan cheese on slices on bread and let melt in oven (also works in the microwave - even though not as nicely).
(5) Pour in very hot essence of tomato and sprinkle with basil.
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