Soups are an integral part of our diet. Someone indifferent to them, others don't, and some you can not imagine without lunch. But it is impossible not to love Italian soups. The recipes are innumerable, each family prepares in their own way, each village observes age-old traditions and only considers its version of the originally true and correct. Let's get acquainted with the masterpieces of Italian gastronomy, which is often simple in ingredient composition and preparation.
Of the total abundance and diversity is still possible to highlight some of the most popular soups in Italian cuisine.
In fact all basic – just. Italian soup ribollita prepared from what was previously available to the poor, and now that's in the fridge. But the main thing remains the same – the complete absence of meat (it replaces the beans), Tuscan unsalted bread and two types of cabbage: Savoy and black. Without these ingredients present ribolitta will not work. Vegetables also use carrots, zucchini, potatoes, onions, beet leaves, tomatoes and tomato paste, celery, and parsley. The beans must boil all the cut vegetables: cabbage - shredded, and the rest cubes. In a large saucepan, heat olive oil and cook it the vegetables, keeping the order. First onions, then carrot, celery, parsley, tomatoes, cabbage. As the broth add the water left from the beans, and slightly boiled. Adding ingredients one at a time, each time need to simmer for 2-3 minutes. Beans are divided into three parts, two to wipe up the consistency of mashed potatoes. Add it to ribolitta and cook the soup on low heat for another 1-1. 5 hours, not forgetting to stir. Twenty minutes before the full readiness to put the whole beans. Serve soup in a large dish, where layers are laid out pieces of bread and ribollita.
When the season of tomatoes in Tuscany at the start of the soup pappa al Pomodoro. Tomatoes grow and ripen in our country, so why not treat yourself and loved ones this thick and flavorful summer soup. Can long and hard talk about that coming up canned tomatoes and dried herbs. Yes, this option has a right to exist, but that it would be close to the original – doubtful. Therefore, in order to prepare Italian tomato soup, wait for the tomato season, buy or gather from your own vegetable garden a very large, fleshy and ripe vegetables, and then get to work. Take as a basis the following recipe.
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For the soup you will need:
The cooking Process starts with the processing of tomatoes. They need to be cut crosswise and put in boiling water for 2-3 minutes, then peel easily removable. The seeds should be removed, and flesh cut into cubes. Next, you need to chop the onion, garlic, Basil and hot chili pepper. In a pan, heat olive oil. Fry first the onion (3 minutes), then add the tomatoes (another 4 minutes), garlic, and Basil. Simmer all the vegetables for about 25 minutes. At this time, prepare the bread. Remove from the crust, and the flesh cut into small cubes. Bread and broth, add to the tomatoes and simmer on low heat for another 5 minutes, until tender. Just before serving, drizzle with pappa al Pomodoro olive oil and season with black pepper.
According to the famous chef Jamie Oliver, who also wrote a cookbook about Italy, minestrone species exists only as long as villages in this wonderful country. And each will convince you of the truth and perfect the taste of their minestrone. "Big soup" is almost a philosophy. But there are a few basic points common to all recipes.First, the minestrone is a soup made exclusively with seasonal vegetables. J. Oliver writes in his book that if you cook it with those who are not will find on the market, and feed the Italians, they are at best just laugh. Secondly, this Italian soup is prepared with water or vegetable broth and less meat. In the first case, a light meal, and the second – rich. And third, the subtlety lies in the pre-heat treatment of some vegetables – soffritto, that is, roasting (onion, garlic, carrots, celery and fennel) on a slow fire.
With vegetables, everything is clear: every woman picks up something that you love in the family. Most importantly, there should be a lot so the soup was thick. Use the bow (onion or leek), carrots, potatoes, zucchini, pumpkin, sweet pepper, cabbage, tomatoes, celery, fennel. Sure, well, or preferably, the presence of legumes (beans, peas, or beans). A sample list of ingredients for the soup (substitute one for the other or eliminate, but remember that in this minestrone should be at least 10 kinds of vegetables):
The Beans ideally need fresh, but dry, in this case, it is necessary to pre-soak, then boil until soft (about an hour). While it is cooking, saute vegetables. In a large saucepan with a thick bottom heat the olive oil and saute onions, fennel, carrots, celery, garlic and the stems from the Basil for 20 minutes. Then add mashed to puree the tomatoes, zucchini and cook for 20 minutes. Then add the broth, potatoes, diced, kidney beans, spinach, small pasta and simmer until cooked pasta.
The Finished soup spill on plates, garnish with Basil leaves and grated Parmesan, drizzle with olive oil, sometimes adding pesto. In General minestrone prepares an average of about two hours, and this explains its deep and rich taste. Italian soups, recipes of which can be found in large numbers, are very affordable in terms of vegetables. Seasonality is a principle not just minestrone, but in General the entire kitchen. So in the summer the opportunity to prepare a similar dish appears at all. Do not deny yourself the pleasure!
This is a typical Mediterranean dish. The abundance of fish and seafood dishes of the Marche region in the South of Italy – it is a usual thing for locals. Enough of the fact that the dish is prepared sailors of all that is not sold (small or damaged fish), adding to the volume of clams and even algae. For us it becomes almost delicious. Italian soup, brodetto in Ancona is prepared traditionally from 13 varieties of fish (some sources explain this by the number of the apostles who participated in the last supper). The course is red mullet, Dorado, sea ruff, mullet, sea bass, mackerel, flounder and squid, shrimp and clams.
So, for the soup you will need:
Fish should be cleaned, well rinsed and cut into portions or to separate only the fillet. But the Italian Navy hardly separated the fillet and separately boiled fish broth from the remaining bones. Cookware for cooking, it is preferable to take the clay. Pour olive oil, warm it and saute the finely chopped onions. Then it is necessary to pour the vinegar and wait until it evaporated, then add puree of tomatoes, Basil and simmer for about 30 minutes. Next, put the fish and seafood depending on the time of their preparation: first, shrimp squid, sole add the last. Either put all the layers, add salt, pepper and cover with water. Simmer for 20-25 minutes. For feeding slices of white bread must be dried in the oven, RUB a mixture of salt, pepper, garlic and olive oil. To put them on the bottom of the plates, which will to pour the soup. Serve everything hot.
It is very thick and rich soup hails from Tuscany. The cooking process, and the composition is very similar to brodetto. The only difference is that the basic ingredients are seafood (mussels, scallops, squid, shrimp, octopus, langoustines, cuttlefish), but not fish, although it is also added. Soup is very popular in the major port of Tuscany-Livorno.
Pasta and beans, Basil and oregano, zucchini and tomatoes, seafood and olive oil – all of this Italian kitchen. Soups recipes which awaken the appetite of even the most capricious and demanding. Thick and bright, spicy and nourishing, simple to prepare and delicious.
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Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."
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