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Papa El Pomadoro: Tomato and bread soup
Italians know that you do not need expensive raw materials to create perfection on a plate - Chef Yogev Yaros is comforted by a thick, rustic Italian soup made from late summer tomatoes and bread that has seen fresher days - a wonderful and delicious combination that you will want to dive with.
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soup
Tomatoes
bread
recipe
Yogev Yaros
Wednesday, 21 October 2020, 08:20
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Available and simple raw materials create one of the most delicious soups.
Italian tomato soup (Photo: Alon Mesika)
Towards the end of summer, when the tomatoes are already ripe and red and in the evenings the autumn wind begins to blow, you can start thinking about cooking a little more steamy.
Papa El Pomadoro A simple and rustic soup from Tuscan cuisine, common throughout central and outside Italy. It can be served at any temperature and can be treated as a sauce and even as a porridge. I like to add chunks of fish into it and steam them gently in the thick soup. You can tear over a ball of soft, fresh mozzarella or serve just like that, with a little olive oil and basil, as a simple but clean and elegant entree.
Papa El Pomodoro's origins are rooted in the Italian culinary tradition known as Cucina povera, in free translation - 'the kitchen of the poor', characterized by comforting and nostalgic food, which relies on seasonal ingredients and economical, smart and magical minimalism.
Most of the ingredients you probably already have at home and it is perfect and requested with tomatoes just before they are thrown away and bread that has seen fresher days.
The combination of the two is a kind of wonderful alchemy and simply delicious to Allah.
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Did you make the Tuscan bread and leftovers?
They are perfect for soup (for the recipe, click on the image)
Tuscan bread by Yogev Yaros (Photo: Alon Mesika)
As with many dishes from traditional Italian cuisine, you start with a base of soffritto - a perfect combination of carrots, onions and celery and usually a little garlic at the end, which is fried at medium-low for long minutes, until completely softened and aromatic oil, full of natural vegetable flavors and sugars And is a kind of deep perfume for any casserole or stew.
Tuscan tomato soup
Recipe By: Yogev Yaros, Walla!
Food
★
★
★
★
★
20 minutes work
60 minutes total
Easy to prepare
Italian
vegan
fur
Soups
Breads
vegetables
kosher
Can also be used as a sauce.
Italian tomato soup (Photo: Alon Mesika)
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Ingredients
For soprito (soup base):
1 medium white onion
4 American celery stalks
2 medium carrots
2 cloves garlic
4 tablespoons olive oil
¼ White Hussein
polish:
10-12 ripe tomatoes (or 2 cans of whole Italian tomatoes)
2 bay leaves
Salt
Ground black pepper
For bread:
5 slices of bread lasting a few days
4-5 tablespoons olive oil
To serve:
½ Bundles of basil
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Preparation
How to make Tuscan tomato soup?
1
Start from the end:
Grease the slices of old bread well with olive oil and place on a baking tray.
Bake in a preheated oven at 170 degrees, until they dry well and turn slightly golden (about 10 minutes).
2
tomatoes:
If using fresh tomatoes (recommended) - boil about 3 liters of water in a large pot and salt well.
At the same time, prepare a bowl with the same amount of ice water.
Using a sharp knife, cut two small X-shaped cuts at the bottom of each tomato, place in a pot and boil for about 30 seconds (it is important that the water keeps bubbling, if necessary in several rounds). Remove the tomatoes and immediately transfer to the ice water to cool.
Gently remove the tomato peel and coarsely chop.
3
Preparing the vegetables for the soprito:
Chop the onion and celery into small cubes, as much as possible and grate the carrots on the thin side of the grater.
Crush the garlic cloves.
4
How to prepare the soup:
Heat a heavy saucepan over medium heat and pour about 4 tablespoons of olive oil.
Add carrots, onions and celery.
Add a little salt and pepper and cook, stirring, for about 20 minutes, until the vegetables are well softened (it is important not to brown).
5 Add the garlic and cook together for another minute.
6 Pour the white wine and brown it almost completely (about a minute and a half).
7 Add the peeled and chopped tomatoes and add a little salt again.
Mash the tomatoes with a wooden spoon, for a coarse broth texture.
Add the bay leaves and cover.
Cook over medium-low heat, for about 40 minutes.
8 Crumble in the bread slices.
Stir well and cook for another 10 minutes (you can add a little water if necessary).
9 Install in salt as needed and drizzle over a little more olive oil.
Tear in basil leaves, mix and serve.
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Volumes
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