This tomato soup, typical from Tuscany is one of my favorite soups indeed. Here in Italy it’s a sort of institution: we have nursery rhymes about it, and a song that the last 10 generations know. It’s slightly acidic taste, due to tomatoes, is tempered by burrata cheese and basil.
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The success of this recipes depends totally on quality of the few ingredients required: fresh, juicy tomatoes and extra virgin olive oil are paramount! If you are bbq-ing a great idea is grilling the bread slices over the bbq. In some Italian families, bruschetta just isn’t right unless the bread has been grilled over the bbq.
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I truly love this recipe! I use the pressure cooker to reduce cooking time, and to cook onions in the best way, in order to make them more digestible. It’s a good idea to serve this soup in single serving pots or bowls… I bought these orange cocottes made of stoneware that maintain even temperatures and prevent scorching… and besides they look great!
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A fantastic dish, easy to make. Prepare the asparagus cutting the wood ends, than peel the remaining end of each one, using a vegetable swivel peeler, or any potato peeler.
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Italians Cook It Better