Friday, June 13, 2008

Widow’s Soup

Most probably, this traditional dish was so called because it was so inexpensive to make.

  • 100g onions
  • 50g tomato paste
  • 150g peeled tomatoes
  • 200g ricotta
  • 100g potatoes
  • 4 eggs
  • 125g peas
  • 125g cauliflower
  • oil for frying
  • seasoning
  • Wash and slice all the vegetables. Fry the onions, leaving them white. Add the sliced cauliflower, tomato paste and chopped tomatoes.
  • Place mixture into a pan, add water, peas, potatoes and seasoning. Bring to boil. Simmer till vegetables are cooked.
  • Add poached eggs. Cut ricotta into four pieces and add to the soup. Cook for 5 minutes. Serve hot.

No comments: