Artichoke Risotto
Baccalà roasted
Beans with a Light Tomato Sauce
Beans with Pork Rinds
Braised Beef with Spinach
Bread and Bean Soup
Bruschetta with Cavolo Nero (Black-Leaf Kale)
Corn Meal and Kale Farinatao
Cream of Leeks
Goose Sauce
Grandma Ada's Rabbit Sauce
Grandma Eugenia's Sauce
Lentil Stew
Meat and Potato Stew
Pigeon Sauce
Pork Blood
Pork Ribs
Ricotta and Macaroon Cake
Salt Cod with Vegetables
Stuffed tomatoes
Thick Tomato Soup
Tuscan Crostini

Thick Tomato Soup


500 grams (approx. 17.6 ounces) of ripe tomatoes
2 garlic cloves
basil peperoncino (hot peppers)
1 quart of meat broth
extra virgin olive oil
300 grams (approx. 10.6 ounces) of stale homemade
Italian white bread


Saut the garlic and peppers in the oil. When the garlic is slightly browned, take it out. Add the pureed tomatoes and the basil. Cook for a few minutes, then add thinly-sliced bread and mix well. When the bread has absorbed the tomato sauce, add the boiling broth and salt and pepper to taste. Let it boil for about 15 minutes, adding broth as needed. Let it stand for about an hour, then stir well to completely dissolve the bread. Serve hot, but not boiling with a little Tuscan extra virgin olive oil and some basil leaves.

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