LIGURIA - Bagnun - Anchovies and tomatoes soup
SKU:
Anchovy and Tomato Soup
Total Time: 45 minutes
Servings: 4
Ingredients
- 1.1 lb fresh anchovies, cleaned and deboned
- 1.1 lb Viaggio Italian peeled tomatoes (about 2 cans)
- 1 small carrot, finely chopped
- 1 clove garlic, minced
- ½ onion, finely chopped
- 1 handful fresh parsley, chopped
- Oregano, to taste
- ½ cup dry white wine
- Viaggio extra virgin olive oil, to taste
- Salt, to taste
- Crusty bread, for serving
Instructions
- Clean the anchovies by removing the heads, bones, and washing them thoroughly. Set aside.
- In a large saucepan, heat a generous splash of Viaggio extra virgin olive oil over medium heat. Add the chopped onion, garlic, carrot, and parsley. Sauté for about 5 minutes, or until softened.
- Pour in the white wine and let it evaporate. Then, add the Viaggio Italian peeled tomatoes, breaking them up with a spoon. Cook for 20 minutes, stirring occasionally.
- Pour in 6 cups of water and let the mixture simmer for an additional 15 minutes, allowing the flavors to meld.
- Add the cleaned anchovies to the soup and cook for another 10 minutes. Season with salt and sprinkle with oregano to taste.
- While the soup is cooking, toast some crusty bread. Serve the soup hot, with the toasted bread on the side or topped with a piece of toast.
A flavorful, hearty soup perfect for any day—serve with a drizzle of olive oil for extra richness!
BUON APPETITO!
