Italian food

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Anchovy Soup


Anchovy Soup
Description servings: 6
calories: medium
category: soup
cost: low
difficulty: medium
preparation time: 70
 
Ingredients Fresh anchovies  1 Kg ½
Onions  1
Celery  1 stalk
Carrots  1
Parsley  a sprig
Tomato sauce  1 spoonful
White wine  1 glass
Extra-virgin olive oil  1 decalitre
Toasted bread slices  300 gr.
Powdered chili  a pinch
Salt  to taste

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Preparation Remove the bones from the anchovies, wash them and drain them well. Melt the tomato sauce in the wine. Slice the onion finely and sauté it in an earthenware pot with the extra-virgin olive oil.

Wash and dry the other herbs, dice them and add them to the onion and a pinch of chilli. Let it cook for a couple of minutes, then add the tomato sauce and let it all evaporate.

Take the pot off the fire and add the anchovies, salt and stir it. Put it back on the fire, cover it and let it cook for another 20 minutes.

Shake the pot every now and then but do not stir as the anchovies may break. Toast the bread in the oven and serve aside with the soup.
 
The Chef's tips CinqueTerre is an 11 to 11.5 white, dry, tasty and aromatic wine, with a delicate perfume to be served at 10°C.
 
Curiosity Many dishes are prepared with anchovies as they add a lot to the taste of dishes which would otherwise be insipid. They can be used to make many dishes as well as for seasoning fish soups. They combine well with garlic and parsley in sauces.