Fish with saffron
47 recipes
Holiday party tomato
ingredients
servings
5
Tomato pulp
800 grams
Wheat flour bread
300 slices
Vegetable broth
300 grams
Carrots
1 unit
Onions
1 unit
Celery
1 stem
Garlic
2 wedges
Extra virgin olive oil
2 spoons
White sugar
1 teaspoon
Iodized salt
to taste
Pepper
to taste
Basil
5 leafs
Anchovies
4 fillets
Bufaline, Buffalo mozzarella DOP from Campania
100 grams
single courses from Italy - Lazio
Holiday party tomato
Holiday party tomato
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A review of the classic tomato juice, which makes it no more a poor dish, but a rich and full dish, a unique and tasty dish, ideal to serve as finger food
preparation
step 1
Prepare the vegetable broth and keep it light boiling until full use.
step 2
Cut the stale bread into slices, put them on the oven-baked leak, and toast in the oven at 200 ° for a few minutes (ventilated mode). Pull it out of the oven and allow to cool.
step 3
When they are seasoned, rub the previously peeled garlic cloves.
step 4
In a non-stick pan with high edges, pour a tablespoon of oil and mix the carrot, onion and celery sauce, cut into small cubes, then combine slices of roasted and garlic rubbed slices.
step 5
Taste the bread for a few moments, combine the anchovy fillets and cut them into puree with the fork knife, and pour the tomato into cubes and boiling broth until it completely covers the slices of bread
step 6
If you chose to use ripe tomatoes, wash them well under plenty of running water, apply a small cross-engraving, and sprinkle them for a few minutes in a boiling pot.
step 7
After a few minutes, drain them, and continue to peel them and remove the seeds that you will find inside the tomatoes. Finally, chop them not too coarse with a knife or crescent.
step 8
Add the sugar and combine the broken basil with your hands.
step 9
Stir, salt, pepper and cook over low heat for at least 40 minutes, adding from time to time the remaining hot soup, and continuing to mix occasionally.
step 10
When cooking is finished, the end result must be a fairly small soup. Cool the tomato juice and distribute it in the finger food cups.
step 11
Cut the buffalo mozzarells into cubes and place them in the glasses with tomato juice. Complete with a chopped fresh basil and abundant extra virgin olive oil.
