The flavours of puttanesca sauce—the addictive saltiness of anchovies and the acidity of the capers—is brought to this tomato soup, which uses the whole shebang: skin, pulp and seeds.
Ингредиенты
- 3 cups (150 g) cubed country bread
- 1/4 cup (60 ml) olive oil
- 1 garlic clove, chopped
- 2 tbsp freshly grated Parmesan cheese
- 2 tbsp chopped fennel fronds
- 1 small fennel bulb, thinly sliced, the white and green parts separated
- 1 onion, chopped
- 1 garlic clove, chopped
- 1 anchovy fillet or 1/2 tsp anchovy paste
- 1/4 tsp crushed red pepper flakes
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) tomato paste
- 2.2 lb (1 kg) very ripe red tomatoes, cored and chopped
- 2 cups (500 ml) chicken broth
- 2 tsp (10 ml) caper brine
- 2 tsp whole capers
Инструкция
- In a skillet over medium-high heat, brown the bread cubes in the oil. Add the garlic and cook for 30 seconds. Season with salt and pepper. Transfer to a bowl and add the Parmesan and fennel fronds. Set aside.
