John Myers
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Italy Meets Swabia – Tomato Soup with Herrgottsscheißerle (Hofmann Siblings)
The perfect italy meets swabia – tomato soup with herrgottsscheißerle (hofmann siblings) recipe with a picture and simple step-by-step instructions.
Tomatosoup:
- 1,5 kg Tomatoes
- 2 Pc. Onions
- 2 Pc. Garlic bulbs
- 1 Pc. Rosemary sprig
- 100 g White bread dry
- 4 tbsp Olive oil
- 1 pinch Salt and pepper
- 1 pinch Sweet paprika powder
- 1 pinch Sugar
- 1 tsp Vegetable broth
- 4 Pc. Sprigs of basil
- 4 Pc. Oregano sprigs
Maultaschen:
- 1 kg Durum wheat semolina
- 10 Pc. Eggs
Ricotta and spinach filling:
- 350 g Fresh spinach
- 200 g Ricotta
- 50 g Grated Parmesan
- 1 Pc. Clove of garlic
- 1 Pc. Onion
- 1 Pc. Egg yolk
- 1 pinch Salt and pepper
- 1 pinch Nutmeg
- 1 shot Olive oil
Tomatosoup:
- Wash tomatoes, score crosswise and scald in boiling water. Then put it off, peel off the skin and roughly shred it. Then peel and dice the onions and garlic. Then wash and chop the rosemary and cut the bread into small cubes. Heat 3 tablespoons of oil in a saucepan and stir in bread, onions, garlic and rosemary and fry for about 2 minutes. Then remove 4 tablespoons of bread mixture. Then add tomatoes and sauté in the saucepan. Season with a little salt, pepper and paprika. Stir in 1/4 liter of water and stock and simmer covered for about 20 minutes. Finally, finely grate the Parmesan, wash the basil and oregano, pluck them and add to the soup. Puree the soup finely and season to taste. Garnish with individual basil leaves if necessary.
Maultaschen:
- Process durum wheat semolina with the eggs into a dough and leave to rest for 2 hours. In the meantime, cut the onions, garlic and fresh spinach into small pieces and sauté in oil or butter. Add the ricotta and season with salt, pepper and nutmeg. Add egg yolks and Parmesan. Finally let the whole thing slowly simmer.
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