Bread soup

Bread soup

Fresella

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
400g fresella, (see below)
600g polpa di pomodoro or chunky passata
2 celery stalks, trimmed and cut into small cubes
1 large sweet onion, finely sliced
or 4-6 large spring onions, finely chopped
10 pitted black olives, quartered
2 garlic cloves, very finely chopped
2 basil leaves, chopped
6 anchovy fillets in oil, drained and finely mashed
50g pantelleria salted capers, soaked, drained and finely chopped
85g small gherkins preserved in vinegar, sliced
120ml olive oil, preferably pugliese
salt
pepper

Method

  1. Soften the fresella with a little water and then reduce to coarse crumbs. Place in a bowl, add all the other ingredients except for the olive oil and seasoning. Amalgamate and let the mixture rest for a couple of hours to allow all the flavours to infuse. Add the olive oil and seasoning and eat as a starter on hot summer days.
  2. Alternatively, after softening the fresella you can leave it whole, then top it with the other ingredients and serve with olive oil.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again