Toskanska paradajz čorba iz Selmine kuhinje je nešto novo za mene. To nije čorba, to je celo jelo. Italijani su zaista bili promućurni, a može se reći i štedljivi, kada je u pitanju njihova kuhinja. Potreban je genije da od par tako jednostavnih sastojaka napravi vrsno jelo. Što više uživam u njihovim receptima, to više uviđam da je većina, ruku na srce, potekla kao sušta potreba da se nahrani velika porodica. "Sirotinjski" recepti koji obiluju kvalitetnim lokalnm namirnicama. Maslinovo ulje, paradajz, pinjoli, dobri sirevi, bosiljak, pa šta je tu još potrebno osim veštih ruku. Hvala Selma!
PAPPA AL POMODORO
1,2 kg zrelog paradajza
1,5 l vode
kocka za supu (povrtna za posnu varijantu)
1 crni luk sitno seckan
2 čena belog luka sitno seckana
100ml maslinovog ulja
300 do 400g starog domaćeg hleba (ciabatta)
svež bosiljak
krupna morska so
biber
3 kašike paradajz pirea*
* moj paradajz je bio nešto bledunjav, tako da sam morala da dodam koncentrat paradajza
Paradajz staviti u ključalu vodu, popariti katko i skinuti kožicu, a zatim grubo usitniti. Na 50 ml maslinovog ulja propirjati crni luk da omekša, pa dodati beli, paradajz, so i kuvati oko 15 minuta. Štapnim mikserom, ili blenderom usitniti pola, zatim naliti sa 1,5l vode i dodati kocku za supu, usitnjen stari hleb i 25ml ulja. Kuvati još pola sata. Gotovom jelu dodati maslinovo ulje (po meni to je ključ recepta) pre serviranja, biber i puno svežeg bosiljka. Ukoliko nemate bosiljak i maslinovo ulje nemojte ni pokušavati da napravite ovu čorbu.
PAPPA AL POMODORO by Cooketa
I found this authentic Italian recipe on a Cooketa's blog, when Selma skipped throughout the Mediterranean countries and cooked some mighty fantastic meals. This is not a soup, this is a whole meal. It comes from Tuscany, and it is made of over ripe tomatoes , olive oil, ciabatta, and fresh basil. Simple ingredients, you might say this is a poor man's soup. That it is, but what a soup!
1,2 kg of ripe tomatoes
1,5 l of water
stock cube
1 onion sliced
2 garlic cloves sliced
100ml olive oil
300g day old bread (ciabatta)
fresh basil
sea salt
pepper
Place the tomatoes in boiling water for a minute. Take them out and peel and slice roughly. In a large pan fry the onion on 50ml of olive oil, add the garlic, tomato, salt and simmer for 15 minutes. Puree half of the soup in the food processor and place back in the pot with the rest of the tomatoes. Add 1.5l of water and add the stock cube, sea salt. Let boil and add the bread which you have cut into smaller pieces and 25 ml of olive oil. Simmer for 30 minutes. Before serving add the olive oil on top (it makes all the difference), pepper to taste and lots of fresh basil. Jamie Oliver has a recipe also, but uses cherry tomatoes.
