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Pappa al pomodoro

Main dish

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50 min

4 servings


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




  1. 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.
  1. Meanwhile, cut the bread into thin slices, toast them and rub them lightly with the other clove of garlic.
  2. Dilute the tomato sauce with the vegetable broth and add the slices of bread.
  3. Cook for another ten minutes, mixing everything well.
  4. 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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