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U svakom slučaju, dobro smo se zabavili i odlično ručali . :)
Pappa al pomodoro je klasična toskanska letnja supa od paradajza i starog hleba. Na blogu već imate zimsku čorbicu, takođe iz Toskane u kojoj je ključni sastojak stari hleb. Slobodno možemo zaključiti da volim Toskanu a i čorbice. :)
Ova čorbica se pravi izuzetno lako a fantastična je . Sadrži sve sastojke koja ja obožavam a verujem i vi : paradajz, bosiljak , beli luk, maslinovo ulje i lebac. Obožavaće je i oni članovi vaših porodica koji nemaju zubiće.
Još jedan veliki plus je što je čorbica gotova za dvadeset minuta.
Mi smo više vremena potrošili na fotkanje.
Neki su po običaju prvo smetali , pa pomagali i na kraju čekali da pojedu sve sa slike. :)
U svakom slučaju, dobro smo se zabavili i odlično ručali . :)
I ovaj recept šaljem dragoj drugarici Neni sa bloga Hleb i lale koja je ovomesečna domaćica blogerske igrice Ajme koliko nas je i koja nam je zadala temu hleb.
Pappa al pomodoro
Potrebno je :
(za 4 osobe)
1 kilogram zrelog paradajza
1 glavica mladom belog luka ili 4 čena starog
1 kašika maslinovog ulja
3 supene kašike seckanog bosiljka
150 gr starog hleba
500 ml pileće supe
1 supena kašika šećera
1 kafena kašika balzamik sirćeta
so, biber po ukusu
Priprema:
Paradajz ogulite. Ja to radim tako što sveži paradajz tupom stranom noža ostružem kao da stružem šargarepu. Nakon toga na jednom mestu malo zasečem kožici i povučem. Kožica se neviđeno lako skida. Oguljeni paradajz naseckajte na kockice, hleb na kriške. . Hleb prepecite u pekaču , jedno 5 minuta na srednjoj temperaturi ili u rerni na 200°C 5 minuta. Pečeni hleb premažite sa malo belog luka i nasecite ga na kockice. Ostatak belog luka sitno naseckajte.
U dubokoj šerpi na srednjoj temperaturi , zagrejte maslinovo ulje i propržite kratko beli luk . Dodajte paradajz i balzamik sirće i dinstajte jedno 5 minuta. Nakon toga dodajte supu. Ja obično skuvam veću količinu supe i zamrznem je. Ako nemate domaću supicu, možete koristiti vodu. Nisam pristalica kocki za supu ali ako vi to koristite, može i to. Dodajte bosiljak i kuvajte sve 15 minuta. Zatim dodajte seckani hleb i sve dobro promešajte. Vatru smanjite na jedinicu i kuvajte još 5 minuta. Posolite , pobiberite po ukusu, dodajte šećer i sve dobro promešajte. Ako paradajz nije zreo moguće je da ćete morati da dodajte još malo šećera da balansirate kiselost u čorbici.
Nakon toga čorbicu servirajte , po vrhu sipajte još malo maslinovog ulja i dodajte još malo svežeg bosiljka.
Prijatno !
P.S
Balzamik sirće je moj tajni dodatak. Nemojte ga izostaviti, on pojačava ukus paradajza.
Pappa al pomodoro
Pappa al pomodoro is classic Tuscan sumer soup with tomato and stale brad. In the Tuscan kitchen, nothing goes to waste. :) There are so many delicious ways to combine tomatoes and bread and this hearty basil scented tomato soup is one of my favorites. It seems as kids food but is really comforting to kids of all ages, and so easy to make besides. :)
Ingredients:
(4 servings)
1 kg ripe tomato
0,5 dl chicken soup
150 gr stale bread
1 tbsp olive oil
4 garlic cloves or 1 spring green garlic
1 tsp balsamic vinegar
3 tbsp fresh basil, chopped
1 tbsp sugar
salt, peper to taste
extra fresh basil for decoration
drizzle of extra virgin olive oil
Peel tomato using a knife. Scrape the knife blade over the entire tomato. Slip the knife blade under the skin, then use your thumb and the knife to hold onto the skin, slowly pull it away from the flesh. You’re not actually cutting with the knife, just using it to help you hold onto the skin. When you finish with peeling , chop tomato. Slice bread and grill it for 5 minute using a panini press or in the preheated oven on 200 °C for 5 minutes. Rub some garlic on the slices and cut into cubes. In a heavy bottom pot heat oil over moderately heat and sauté garlic, stirring, until softened. Add tomatoes and balsamic vinegar into a pan and simmer, stirring occasionally, 5 minutes. Add soup and chopped basil and simmer for 15 minutes. Add bread cubes adjust heat to low and cook for 5 minutes. Add sugar and
salt and peeper to taste. Give the soup a good stir. Divide between bowls.Drizzle a little olive oil and serve with a little extra basil over the top .
(4 servings)
1 kg ripe tomato
0,5 dl chicken soup
150 gr stale bread
1 tbsp olive oil
4 garlic cloves or 1 spring green garlic
1 tsp balsamic vinegar
3 tbsp fresh basil, chopped
1 tbsp sugar
salt, peper to taste
extra fresh basil for decoration
drizzle of extra virgin olive oil
Peel tomato using a knife. Scrape the knife blade over the entire tomato. Slip the knife blade under the skin, then use your thumb and the knife to hold onto the skin, slowly pull it away from the flesh. You’re not actually cutting with the knife, just using it to help you hold onto the skin. When you finish with peeling , chop tomato. Slice bread and grill it for 5 minute using a panini press or in the preheated oven on 200 °C for 5 minutes. Rub some garlic on the slices and cut into cubes. In a heavy bottom pot heat oil over moderately heat and sauté garlic, stirring, until softened. Add tomatoes and balsamic vinegar into a pan and simmer, stirring occasionally, 5 minutes. Add soup and chopped basil and simmer for 15 minutes. Add bread cubes adjust heat to low and cook for 5 minutes. Add sugar and
salt and peeper to taste. Give the soup a good stir. Divide between bowls.Drizzle a little olive oil and serve with a little extra basil over the top .
