Tomato soup
first courses from Italy
Sleeveless sleeves, tomato and rag ragout with poor parmesan
Sleeveless sleeves, tomato and rag ragout with poor parmesan
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Simple and tasty recipe!
preparation
step 1
Prepare the parmesan of the poor, mixing together the basil leaves (keep some small for decoration), the bread crumbs and, if you like, a private garlic clove of the soul.
step 2
Brush the crumbs in a jar with an oil spout, bring it over to medium flame and then toast the crumbs until it becomes crispy
step 3
Be careful that you never burn (in case you lower the flame). And when it is ready put it in a bowl, because leaving it in the pan will tend to burn due to the remaining heat.
step 4
At the same time, put a piece of oil in a jumbo paste and, if you like, a clot of whole garlic. Soak slightly, then join the sauce and make it narrow.
step 5
Take the rag or, alternatively, fill the burrata and place it in a diving mixer.
step 6
Smear while trying to incorporate as much air as possible to get a cream from the consistency of a mousse.
step 7
If the sauce is too liquid, add some pieces of streak or more of the burr.
step 8
If, on the contrary, it should be too dense, stretch it with a little of the cream contained in the rag or inside the burrata.
step 9
Read the line, bring a pot with plenty of water to boil, salt and bake the dough.
step 10
Cook for about 3/4 of your cooking time, then, helping with a perforated ladle, drain it and keep it in the frying pan with the sauce, so that it absorbs the flavor well.
step 11
At this stage, also combine basil leaves with your hands.
step 12
If the sauce is too narrow, but you still need to finish the cooking, help with a baking tray kept aside
step 13
Sliced on a dish of spoonful of sauce. Place the half sleeves in the center of the dish and fill it with the cream of burrata.
step 14
Garnish with basil leaves and crack crumbs to basil.