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Anchovy broth

Ingredients for 4 people:

  • 250 g anchovies previously cleansed
  • 600 g tomatoes
  • 1 handfu
  • l of chopped parsley
  • 1 sachet of saffron
  • 4 tablespoons of extra virgin olive oil
  • salt
  • 4 slices of bread



Divide the 4 slices of bread into cubes and toast in a nonstick skillet with a drizzle of extra virgin olive oil and set aside; rinse the anchovies, wash the tomatoes, slit cross on top cover and boil them in boiling water for one minute, refresh in cold water, peel and finely chop the flesh, taking care to have the seeds removed. Heat the olive oil in a pan, add the chopped tomatoes and half the parsley, add a quart of water, saffron, salt and simmer, stirring occasionally. When the soup is cooked, frullatela, add the anchovies and cook for 15 minutes over low heat. Divide the soup into 4 individual bowls and finish with croutons and a sprinkling of parsley stuck


This post is also available in: French, Italian, Spanish

Recipes easy and quick to cook. In cucina con Manu.
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