I found this soup in grandma's old cookbook. The handwriting of grandmother Lina speaks of a really yummy dish, which tastes of sea, breeze and summers spent on the terrace overlooking the sea of Imperia, the lovely town where my grandmother was born in the region of Liguria, Italy. But this soup is also healthy, rich in omega 3 fatty acids and antioxidant and anticancer substances, thanks to anchovies and garlic.
Ingredients
500 grams of fresh anchovies
1/2 onion
2 cloves of garlic
8 plum tomatoes
Stale bread
Parsley
1 small glass of white wine
400 ml of vegetable broth
Extra virgin olive oil
Salt
Pepper
Chop the onion, a clove of garlic and parsley. Pour this mixture into a pan and brown with 4 tablespoons of extra virgin olive oil. Pour the wine and let it evaporate. Add the chopped tomatoes and cook for 15 minutes. In the meantime, clean the anchovies and cut them into pieces. Place the anchovies in the pan. Add a pinch of salt, pepper and the vegetable broth. Let it cook on low heat for about 15 minutes. Toast the slices of stale bread and rub with garlic. Put the slices of bread in the bowls. Pour the soup and serve.
