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In una teglia adagiare 1 kg di pomodori precedentemente tagliati in quarti e 4 spicchi di aglio in camicia, salare, pepare e cuocere in forno preriscaldato a 190˚C per 1 ora.
A cottura ultimata, in un frullatore spremere la polpa arrostita degli agli precedentemente privati della buccia e dei piccioli, aggiungere i pomodori arrostiti con il loro succo di cottura, 1 l di brodo di pollo (oppure vegetale), 1 ciuffo di basilico e ½ cucchiaio di aceto balsamico e frullare il tutto fino a ottenere un composto omogeneo e cremoso (se dovesse risultare troppo denso aggiungere altro brodo).
Aggiustare di sale e pepe e servire la zuppa tiepida guarnendola con 1 cucchiaio di yogurt, un filo di olio extravergine di oliva e qualche foglia di basilico.
Puntata dell' 11.11.2014 con Christian Frapolli
RSI Food 11.11.2014, 17:10
Ricetta in breve 11.11.2014
RSI Food 12.11.2014, 12:11
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