Pappa al pomodoro
Main dish
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Medium
50 min
4 servings
ingredients
1 loaf of unsalted Tuscan bread, slightly stale
300 gr vegetable broth
4 tablespoons Cirio Tomato Puree
680 g of Cirio LA RUSTICA
1 Leek
2 cloves of garlic
Olio Extra Vergine
Basil
Salt
Pepper
Preparation
- Cut the white part of the leek into very fine rings and stew it in a pan with a tablespoon of oil over very low heat. 2. Brown a thinly sliced garlic clove in the same pan for a few minutes, then add the tomato puree. Add salt and cook for about ten minutes.
- Meanwhile, cut the bread into thin slices, toast them and rub them lightly with the other clove of garlic.
- Dilute the tomato sauce with the vegetable broth and add the slices of bread.
- Cook for another ten minutes, mixing everything well.
- Turn off the heat, add a tablespoon of raw olive oil, lots of fresh basil and a pinch of pepper. Let it rest for at least an hour before serving.
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Medium 
50 min 