An easy way to enrich a poor dish that is typical of the Tuscan cuisine and involves the use of stale bread, garlic, basil and tomato sauce. It tastes great either hot or cold. We propose it in a lukewarm version in combination with fish and bacon.
THE CHEF’ SUGGESTION
Prepare the soup a day ahead so that bread will absorb the flavours of the sauce even better!
- 24 shrimp tails
- 24 slices of cured bacon
- Misticanza (mixed leaf salad)
- Bread and tomato soup:
- 100g stale bread
- Fresh basil
- 2 garlic cloves
- 300g tomato passata
- Vegetable stock
- 1 onion, chopped
Put some oil into a pan and sauté the onion with 2 cloves of garlic. Add the bread you have previously cut into cubes, cover with the tomato passata and some stock. Let simmer for 30-40 minutes. Season with salt and pepper, and add a few basil leaves.
Wrap the bacon around the shrimps and cook at 190° C for 4-5 minutes depending on the size of the tails.
Pour the tomato soup on the plate – be sure it is not too hot. Arrange the shrimps on the soup and garnish with some salad leaves and basil.