The creamy soup of tomatoes and Frappato is a fresh pairing redolent of Italy for the entire world. The floral aromas of violets and of spices such as sage characterize the fragrant Frappato and make it perfect match for a light plate such as tomato cream soup. The Frappato fully brings out the flavor of tomato and fuses on the palate with the creaminess of the” burrata” cheese.
Excellent for lunch, this is both an Italian plate and a fresh Sicilian wine… serve it cool on the palate as a pleasurable surprise.
Ingredients for 4 persons
2.2 pounds of Sicilian tomatoes
2 ounces of shallots
1 pound of stracciatella cheese
2 ounces of basil leaves
3.5 fluid ounces of extra-virgin olive oil
grated black pepper
salt
Wash the tomatoes and cut them in half. Peel and finely slices the shallots. Wash the basil leaves and drain the liquid off the stracciatella cheese. Heat the olive oil in a casserole dish and add the garlic clove and the basil leaves, them sauté until the garlic becomes lightly brown. Add the sliced tomatoes and cook them for 20-25 minutes, then add salt and pepper. Place in a blender and reduce them to a cream, then let it cool. Pour the cream of tomatoes onto a plate and, in the center, place a tablespoon of stracciatella. Season with olive oil and fresh basil leaves.
