Ingredients for 4 people
14 oz (400 g) tomatoes (preferably of the Pisanello variety), peeled and seeds removed
2-3 cloves garlic, peeled
a few sage or basil leaves (there are two variations of this famous dish)
7 oz (200 g) four-day-old country bread
3.5 fl oz (100 ml) extra-virgin olive oil
Salt and pepper

Dice half the tomatoes. Place them in a large saucepan with the oil, garlic, sage or basil. Heat for a few minutes, then pour enough of
the stock over the bread to soften it. Season with salt and pepper.
Bring the stock to the boil. Meanwhile, slice the bread. Add the bread to the boiling stock. Continue cooking until the bread becomes a pulp,
constantly mixing so that it doesn’t stick to the bottom of the saucepan. Serve with a drizzle of oil

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