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I first saw this at the River Café and then on my travels to Tuscany scouting olive oil with Mr. Oliver. I can officially say this is one of my favorite things to eat.
This was always a favorite of locals in Tuscany as it’s a dish eaten in the household as a way of using up old bread, these days its made it has way to restaurant menus all over the world, including mine.... Read more.
Gently sauté the garlic and onion over a low heat in about 2 tablespoons of olive oil for about 8-10 minutes until soft and without color.
Add the quartered tomato flesh and continue to sauté until the tomato starts to break down a little.
Add the stock or water and bring to the boil and then reduce to a very gentle simmer.
Add the bread and continue to stir. This soup is really thick meaning the chance of it sticking to the base of your pot is really high.
Cook for about 20-30 minutes or until the bead has broken down and the soup resembles a porridge consistency. If it becomes too thick you can add a little more stock or water.
Once ready, season well with salt and pepper. Serve warm with fresh basil and lots of your favourite olive oil.
Giovani Manetti is one of the most highly regarded winemakers in Italy and his Tuscan estate, Fontodi ranks amongst the finest in Italy. It’s Manetti’s attention to detail in the vineyard that sets him apart from the rest. Think dark Morello cherry, leather, aniseed, tobacco, and super well-integrated cedary oak. There’s plenty of lush focussed fruit in the mouth that’s quickly hoovered up and balanced out by a wash of trademark dry grippy Sangiovese tannin. Incredibly versatile and naturally high in both tannin and acidity, Sangiovese has the structure to navigate all but the trickiest textures and still support a range of flavours, sweet and savoury. Bellisimo!
While Fontodi's wines are available in Australia, although you will have to look in order to find them, Australian versions of Sangiovese are well worth a look - try either Pizzini or Coriole, both also around the $30 mark.
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