Читать книгу Winter Cuisine - Bernhard Long - Страница 69

Ingredients for 4 meals

1 large onion vegetables

3 large spoon olive oil

Salt and pepper from the mill

2 cloves of garlic

1 fennel bulb

2 large spoon aniseed liqueur

2 sprigs of thyme

650 milliliters of Mediterranean vegetable broth

425 grams of canned tomatoes (drained net weight)

75 grams of wholemeal soups pasta (e.g. horn noodles)

40 grams of age pecorino cheese

The preparation process

Onion peel and chop into slices.

Onion slices on a baking sheet or in a casserole dish and with 1.5 large spoon olive oil, salt and freshly ground pepper mix. In the heated, preheated oven tubes, kitchen stove at 225°C (with recirculation: 200 °C, Gas: manual control to 3 4) so. 30 minutes roasting, several times during this process.

In the meantime garlic dishes and fine grinding. Fennel in water cleaning, brushing and in very thin slices crush.

The rest of the oil in a pan, heat, fennel slices and garlic is at medium heat while stirring around. 12 minutes steaming. Stir in the liqueur.

Thyme in water clean. Onions from the oven and tubes with liquid and thyme in the pot.

Bring to the boil and so. 15 minutes over a low heat simmer, cooking, after 10 minutes the tomatoes.

The soups pasta on product description or packing instructions in salt water simmer, cooking. Drain in a sieve, cold rinse and drain. At the end of the cooking time, add the onion soup with salt and freshly ground pepper and spice the noodles into it. Pecorino planing and on the onion soup spreading.