At the first bite of tomato soup pasta, the company suddenly falls silent — this is the best compliment for the chef. Sweet or sour? The family debate is eternal, during the spelling test, he silently describes the winner. After a few seconds, all that remains is the debate over who gets the last portion.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Make a light stir-fry, add the tomatoes and the stock. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Cook with onions and celery leaves for 15 minutes, then filter or leave rustic. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Season it with sweet and sour mash and cook the cooled pasta in it. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Rest for a few minutes; the letters can compose their critique until then. Do not shorten this stage: during the rest, the texture settles and the taste becomes more harmonious.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Balance the tomatoes with a little celery and a pinch of salt; add sugar only after tasting.
- Keep the soup at a gentle simmer: a strong boil can make it cloudy and break up the ingredients.
- Adjust the final salting at the end of cooking, because the flavors are concentrated by evaporation.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.