Yield: 4 servings
|2 tablespoons||Olive oil|
|1 large||Onion weighing about 200g; (7oz) chopped|
|325 grams||Ricotta cheese; (11oz)|
|200 grams||Fresh spinach or swiss chard; shredded (7oz)|
|2 \N||Ripe tomatoes; skinned and chopped|
|1 tablespoon||Chopped fresh parsley|
|750 millilitres||Water; about (11/4 pints)|
|4 smalls||Slic bread; toasted e.g. Pane|
|\N \N||; Basso|
|\N \N||Salt and pepper|
|2 tablespoons||Freshly grated parmesan or pecorino; to serve, up to 3|
|\N \N||; cheese|
1. Heat the oil in a saucepan, add the onion and fry over a low heat for abot 5 minutes or until soft but not brown.
2. Add the ricotta, increase the heat and cook, stirring and mashing the ricotta with a wooden spoon.
3. When it starts to brown and stick to the bottom of the pan, add the spinach or chard, tomatoes, parsley and enough water to cover.
4. Season with salt and bring to the boil, then reduce the heat and simmer for 15 minutes.
5. Put a slice of toast in the bottom of four individual serving bowls and ladle over the soup.
6. Top with the grated cheese and freshly ground black pepper.
Converted by MC_Buster.
NOTES : This is a shepherds'' soup from the Maremma, originally made with the wild herbs and grasses that could be found on the steep inhospitable hillsides where only sheep or goats could graze, but making full use of the by-product of cheese-making, fresh ricotta. Don''t worry if the soup has a curdled appearance, this is quite normal and won''t affect the taste.
Converted by MM_Buster v2.0l.