3 or 4 large onions
2 or 3 stalks celery
1 pound tomatoes
3 or 4 sweet peppers
water
salt and pepper
olive oil

Garnish
slices of bread
eggs, beaten

Chop or slice vegetables, season and cook in hot olive oil until slightly browned.

Add hot water gradually, sufficient to give the consistency of a thick soup.

Serve over slices of bread brushed with egg.

Serves 6.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Adolfo Tommasi: Spring, 19th century.

Back to main list