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Visita il Mugello, culla dei medici, a due passi da Firenze e le bellezze toscane
 

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Zuppa di patate

(Potato soup)

Peel some floury potatoes and then boil them, when they are still hot, mash them in a pot where , previously, one has to fry lightly onion and tomato purée. Add some water to obtain a quite thick broth, salt it and then add some pepper according to one's tastes. In this kind of broth every type of pasta can be cooked.

This course, extremely simple and poor, is one of the best of our cooking.

Text Tebaldo Lorini
Picture by Kee-Ho Casati
Translated by Gianna Toni

 
 
 
   
 
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