MINESTRA DI POMODORO CON PEPERONCINO E SEMI DI ANICE E FINOCCHIO or TOMATO SOUP WITH CHILI PEPPER AND ANISEE AND FENNEL SEEDS

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Some of you have already found my photo blog serial pics that I link to here on the right but I don’t know why I haven’t told anyone about it before. Maybe because I use it just for my own pleasure and enjoyment; I have such a lot of photos and I like very much to put together photos that in one way or other can be grouped under the same theme. I also take a lot of photos of the food and many of them I never use here because it would be boring but there I can do a nice little group of them. I also post photos that I manipulated with Photoshop there, I have a lot of fun with that program but there is still so much to learn. I see serial pics as my own work in progress where I learn while doing.
I love photography, I like the act of shooting the pictures and I have begun to be like a camera myself, subconsciously reacting on things that I look at which has both positive and negative aspects, sometimes I get really tired of seeing the world in this way and I go on strike. I enjoy to look at very old photos, like the ones taken in the nineteenth century, because they often have such a fresh approach, you can sense the joy that the photographer fell when faced with the possibilities of this newly discovered means of communication. The artistic and technological explorations of photography in the early years are so inspiring and worth looking at and I do hope that you do that too!

I never used to like tomato soups times ago but I have changed. I suspect that it depends on the fact that I make them with really fresh and nicely ripe tomatoes nowadays but it is also due to the wonderful reason that my taste change! How dull life would be if I didn’t change taste now and then and discovered new flavours and textures. The one area where fickleness is praiseworthy.

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MINESTRA DI POMODORO CON PEPERONCINO E SEMI DI ANICE E FINOCCHIO or TOMATO SOUP WITH CHILI PEPPER AND ANISEE AND FENNEL SEEDS

1 kg / 35 oz fresh, ripe and sweet tomatoes
1 litre / 35 fl oz vegetable stock that is not too salt
2 tbsp rice flour (it is not necessary but it gives a certain texture to the soup)
2 tbsp fennel seeds
4 tsp anise seeds
4 tsp chopped hot and fresh chili pepper
Olive oil
Salt

– Dissolve the rice flour in some cold vegetable stock, stir it into the rest of the stock and bring it to boil.
– Crush the anise and fennel seeds a bit and add them to the stock.
– Let it simmer while you chop the tomatoes and cook them in some olive oil for 5 minutes.
– Pass the tomatoes through a food mill or a sieve (one with a not too fine mesh) and then you add the sauce and the chopped chili to the stock and continue to simmer for 20 minutes without a lid.
– Check the salt, I find that it’s better if it isn’t too salt.

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L