The tomato soup of Luca Landi, starred chef of Lunasia in Viareggio
Just the comfort food you need. But with a "starry sparkle" that will win you over
Luca Landi. His curriculum is a vademecum of world cuisine: Angelo Paracucchi, the Closerie des Lilas with Joël Robuchon's brigade, the Enoteca Pinchiorri, Alain Ducasse, Carles Abellan, the Roca brothers, Mauro Colagreco... Up to and including Michelin Star, the Lunasia Restaurant in the splendid Hotel Plaza and De Russie in Viareggio. Here the chef offers a gastronomic experience to be savoured, with a cuisine full of flair.
Exclusively for us, Luca Landi takes us on a culinary journey where simplicity is combined with the unique taste of a traditional recipe such as pappa al pomodoro, really not to be missed.
The recipe for 4 people:
A red onion from Tropea
Two coasts of celery
Three cloves of garlic
Some basil leaves
1 kg fresh tomatoes San Marzano variety
500 gr tomato puree (pommarole in jar)
2 lt meat broth
extra virgin olive oil
parmesan and grated pecorino cheese
salt and pepper
Pecorino di Pienza Seasoned
poached garlic and fresh sage to make the shade
Tuscan bread of the day ahead (silly salt and cutlery)
Cut celery, carrots and onion into small pieces, stew them in extra virgin olive oil, adding chopped garlic and basil leaves. When the bottom is withered, cook the fresh tomatoes previously split in half, emptied of seeds and juice.
Dry over low heat, then add the tomato puree and about one decilitre of meat stock to finish cooking. Cook for about 40 min. and then pass through the masher.
Soak the bread in the pot with the tomato soup and remove the crust. Put it back to cook with moderate heat, simmering until it has stuck 7 times on the bottom of the pot itself, taking care to turn it continuously (these seven stickings are called: "the seven veils", which make a tomato soup special).
Scent one decilitre of hot oil with fresh sage and poached garlic and season the meal by filtering it. Before serving, gratinate it with grated pecorino di Siena cheese.