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Nieddittas soup.

Nieddittas soup.

Serves 4.

  • 800 g of Nieddittas
  • 100 g ripe tomatoes, diced
  • Half a clove of garlic
  • A few leaves of parsley
  • Basil
  • Half a fresh chilli pepper
  • 3 dessert spoons extra virgin olive oil


Scrape, clean and debeard the Nieddittas. Fry the garlic, chilli pepper and previously chopped parsley in a pan with some olive oil. Add the Nieddittas and tomatoes, cover with a lid and cook on a high heat until the Nieddittas open.

Take the lid off the pan, turn off the stove, add some basil leaves, a dessert spoon of extra virgin olive oil, mix well and serve with some toasted bread, previously rubbed with garlic.




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