Italians aren't big on tomato soup, and to be honest I've never been served it in Italy. This doesn't mean there aren't recipes for it, however. To serve 6:
Prep Time: 30 minutes
Cook Time: 15 minutes
Ingredients:
- 4-5 fresh tomatoes
- 2 ounces salt tongue (see your delicatessen for this), diced
- 7 brimming ladles broth
- 3 tablespoons rice starch (corn or potato will do if need be)
- 5 tablespoons grated Parmigiano
- 1 tablespoon butter
Preparation:
Blanch and peel the tomatoes, seed them, and cut them into thin strips. Sauté them with the butter. In the meantime bring the broth to a boil, whisk in the rice flour, and simmer it for 15 minutes.
Distribute the tomato fillets in the bowls, dot them with bits of tongue, fill the bowls with the thickened broth, dust them with the cheese, and serve.
The wine? A white from the Colli Albani.
Distribute the tomato fillets in the bowls, dot them with bits of tongue, fill the bowls with the thickened broth, dust them with the cheese, and serve.
The wine? A white from the Colli Albani.
