Friday, January 31 2014, 02:25 PM MST
Bread and Tomato Soup
As Aired on January 31, 2014
Recipe Courtesy of Laila Hardman, Done to Your Taste Catering
8 oz. stale Italian bread cubed
2 cups peeled chopped tomatoes
3 cloves garlic- minced
2 tbs. basil
4 cups vegetable stock heated
6 tbs. olive oil
Salt and pepper
In a skillet, warm the olive oil. Add garlic and cook until it starts to brown. Add tomatoes, season with salt and pepper, and cook for 20 minutes (add basil after 10 minutes). Pour in stock, simmer for 10 minutes and add the bread. Cook another 5 minutes, stirring and remove from heat, transfer into a food processor and pulse to liquefy. Warm again briefly in a sauce pan. Serve hot. Drizzle with olive oil and pepper. Do not use cheese!!
Fagioli all'uccelletto (Tuscan beans)
2 cans of cannellini beans in water
2 crushed cloves garlic
400 gr. tin plum tomatoes in tomato juice
5-6 tablespoons extra-virgin olive oil
Handful of fresh sage
Salt to taste
1.) In a saucepan, heat up the extra-virgin olive oil and add the crushed garlic and the sage. Leave to cook for a few minutes, being sure the garlic doesn't burn, or else it will turn bitter.
2.) Add the plum tomatoes, break them, and stir well. Leave to cook for 10 minutes and then add the beans. Leave to cook over a low flame for about 20 minutes stirring occasionally.
Tip: Add the salt only at the end, once the beans are cooked and the flame is off. This will allow the beans to keep their shape. If you would add the salt during the cooking process the beans would break more easily.
To cook the traditional couscous you would need a couscousiere and the process is very long and laborious. In order to simplify this, in this recipe we use pre-cooked couscous, which is much quicker and easier to prepare. All you need to do is follow the instruction on the package! Add 2 tbs olive oil. Enjoy the feast!