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Pappa al pomodori
1/4 l. extra virgin olive oil
3 large cloves of garlic
10 g sage leaves
250 g golden fried hearty coarse bread salt and freshly ground pepper
2 l. Clear chicken broth 1 kg peeled tomatoes
1 Heat the oil in a pan over a medium heat. Add the garlic and sage leaves and fry until the garlic becomes golden.REMOVE FROM THE PAN
2 Cut the bread into thin slithers, add them to the oil in the pan and cook, stirring constantly with a wooden spoon golden brown. Season with salt and pepper.
3 Bring the broth to a boil.
4 Pass the tomatoes through a sieve over the bread mixture or chop finely and cook for a few minutes, in a deep pan or casserole, stirring over high heat.
5. Pour over the hot broth,add the garlic and sage reduce heat to low and simmer with the lid on for 20 minutes. 6 If necessary season with salt and pepper.
P.S If the tomato flavor is not enough add a little tinned tomatoes or soffritto from a packet !!!

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