Pal pomodoro
By Carola
This recipe of French origin came to the Pellegrino family thanks to the valuable suggestions of Josephine and the women of her family living in France. It is a simple recipe, prepared since ancient times when, after an important lunch, one wishes to entertain one’s guests with a lighter but still very tasty dinner. Potages have always been present on our tables because they warm the stomach and the heart.
ingredients for 4 people
1 kg red tomatoes
1 golden onion
1 stalk of celery
Basil to taste
Sage to taste
Parmesan cheese to taste
Bread croutons to taste
For the béchamel sauce:
1 tablespoon cornflour
500 ml milk
50 g butter
Salt to taste
preparation
Cook the tomatoes with the herbs in a large saucepan until they are soft. Then pass everything through a sieve, add a pinch of salt and boil for a few minutes. Meanwhile, prepare the béchamel sauce: melt the butter in a small saucepan, add the cornflour, salt and hot milk and stir until the mixture thickens. Once the béchamel sauce has cooled, add it to the tomato cream and stir. Finally, serve the tomato soup with Parmesan cheese and croutons. Pair with a glass of Traimari sparkling wine.
ingredients for 4 people
1 kg red tomatoes
1 golden onion
1 stalk of celery
Basil to taste
Sage to taste
Parmesan cheese to taste
Bread croutons to taste
For the béchamel sauce:
1 tablespoon cornflour
500 ml milk
50 g butter
Salt to taste
preparation
Cook the tomatoes with the herbs in a large saucepan until they are soft. Then pass everything through a sieve, add a pinch of salt and boil for a few minutes. Meanwhile, prepare the béchamel sauce: melt the butter in a small saucepan, add the cornflour, salt and hot milk and stir until the mixture thickens. Once the béchamel sauce has cooled, add it to the tomato cream and stir. Finally, serve the tomato soup with Parmesan cheese and croutons. Pair with a glass of Traimari sparkling wine.
