The Milangiane soup
Instructions
Clean with a cloth the eggplants after being deprived of stem and put to boil in salted water until the water reaches a boil.
When cooked, let them drain and cut them into strips.
You'll have meanwhile prepared in a sauce pan with olive oil, garlic, tomatoes and basil.
Join the aubergines, let them season and pour piping hot in a soup-tureen on whose bottom you have placed the slices of bread.
Sprinkled with grated Parmesan cheese.
Ingredients and dosing for 4 persons
- 3 large aubergines
- 300 g of san marzano tomatoes
- 1 clove of garlic
- Basil
- 1 spicy chili
- Salt
- 4 slices of stale wholemeal bread
- 1 cup of olive oil extra virgin
- 2 tablespoons of grated parmesan cheese