“This recipe comes from my mother, my granmother, my ancestry. This is the way women of ma family prepare this thick bread and tomato soup, a classic Florentine favorite.”
READY IN:
50mins
SERVES:
4-6
YIELD:
12 ball
UNITS:
US

Ingredients Nutrition

  • 500 g peeled tomatoes, chopped
  • 250 g stale bread, cut into smallish pieces (preferably Tuscan bread, without salt)
  • carrot, red onion, celery chopped
  • basil and thyme
  • 2 tablespoons extra virgin olive oil
  • salt and pepper

Directions

  1. Lighet fried carrot, red onion. In 10 minutes add peeled tomatoes, chopped and 1 glass of water.
  2. Finally add bread and leave cooking for 30 minutes.
  3. Serve cold using a silicon molde, adding a bit of fresh cut basil and a swirl of good olive oil on top. And remember, always cut fresh basil with your hands, not with a knife or scissors!
  4. Buon Appetito.

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