| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Soup | 1 | Servings | |
INGREDIENTS
| 1 | cn | Italian plum tomatoes (7 oz) |
| 2 | Heads peeled garlic; slightly crushed | |
| 1 | tb | (small) of whole black peppercorns (he used A LOT!!) |
| 10 | oz | White bread; preferably 1-2 days old |
| 6 | oz | Extra virgin olive oil |
| 14 | Leaves fresh basil | |
| 3 | Pinches (generous) of salt |
INSTRUCTIONS
heat 4 oz of the olive oil in a pot. Meantime, with the help a meat tenderizer (hammer-style), pound the peppercorns, after wrapping them in a towel or napkin. When the oil is hot, brown the garlic. Remove the garlic from the oil. Run tomatoes through a molineaux (sp?) or crush them by hand. Add the pepper to the oil, let it steep for a few seconds, then add tomatoes and salt. Let it cook 10 min over high heat. While soup is cooking, cut bread into large cubes. If not dry, sprinkle with olive oil and toast in oven until lightly browned. Chop basil and set aside. Turn off heat, add bread, basil, and rest of oil to soup. stir. let it sit 5 or so min. to soften the bread. Using a whisk, stir so that the bread cubes crumble and thicken the soup. Garnish with basil. Posted to FOODWINE Digest by Ana Kurland <akur@LOC.GOV> on Sep 9, 1997
A Message from our Provider:
“In the sentence of life, the devil may be a comma–but never let him be the period.”