PREPARATION AND COOKING : 60 minutes
Carabaccia is an onion soup typical of Tuscan cuisine made with stewed onions and served with toasted bread and lightly melted cheese. A simple dish, made with poor ingredients, but full of flavor and perfect for the first cold days. The red onion of Certaldo is the most suitable for the preparation of this recipe but, alternatively, white onions can be used. Better to soak them overnight in water and vinegar, so that they lose their pungent smell and can be peeled easily. Carabaccia, which has a fluid but not soupy consistency, is always accompanied by toasted croutons of Tuscan bread seasoned with grated Parmesan. In some versions, peas or eggs can also be added.
Ingredients for 6 people
1 kg of red onions
400 g of Tuscan bread
400 g of tomato puree
100 g of grated Parmesan
100 g of fontina cheese or Emmental (to taste)
2 cubes of vegetable broth or 2 tablespoons of powdered vegetable broth
extra virgin olive oil
Remove the skin of the onions, cut in half, slice thinly and pour into a bowl with water.
Heat plenty of oil in a large saucepan, add the onions and cook, stirring occasionally.
Cook until the onions become almost transparent, then add the tomatoes, season with salt, pepper and chilli pepper.
Let it cook for about 5 minutes, add the vegetable broth and enough water to make a soup. Cover and cook for 30 minutes over medium heat.
Preheat the oven to 180 °C.
Slice the bread and toast until golden brown.
When the soup is cooked, pour part of it into the bottom of an ovenproof dish, cover with a layer of bread, a handful of Parmesan and the other type of cheese to taste. Continue with another layer of soup, bread and cheese and finish with a layer of onions and parmesan.
Cook for about 20 minutes and leave to rest for 10 minutes before serving.
DAMARE BIANCO IGT TUSCANY
DAMARE BIANCO IGT TUSCANY
The perfect synthesis between Vermentino and the noble vines of Viognier and Sauvignon Blanc gives a wine with a strong personality, fresh, mineral and sapid; a perfect white wine for every occasion.
The floral side immediately emerges between elderberry and gardenia then immediately after the intense fruit of yellow plum, Mediterranean citrus and light tropical papaya and passion fruit while in the background aromatic herbs emerge between sage, mint and basil in the sun. The sip is quick due to the precise acidity up to the bitter touch of the finish but first it has time to tease the palate with buttery and intense traits of yellow peach and white currant interspersed with savory touches that provide the right tension and crunchiness of grapefruit: the the mouth is always fresh but also capable of satisfying the stomach.
EXTRA VIRGIN OLIVE OIL
ORGANIC EXTRA VIRGIN OLIVE OIL
The combination of manual harvesting and skilful processing give the final product a distinct green color with golden reflections.
The persuasive, penetrating scent and delicate flavor make this oil perfectly balanced.It is a particular product but at the same time capable of enhancing the flavors of the dishes.
* sources: Tuscany in the Kitchen - Paola Baccetti, Laura Giusti, Franco Palandra