NO PHOTO
Ingredients
ServingsOriginal: Serves 2
- loaf dry bread, dry½ loaf
- puréed tomato750 ml
- garlic cloves, crushed and finely chopped, crushed and finely chopped1–2 clove
- Oil
- handful of well-ripped basil leaves, well-ripped leaves1 handful
- Salt to taste, to taste
- Pepper to taste, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Dip the bread in water for a short time, so that you can crush it with your hands. It should not be soaked.
Fry the garlic in a large frying pan with oil until it begins to change color.
Add the tomato purée and salt, and cook over medium heat until it comes to a boil.
Add pieces of bread in, none smaller than a walnut, after wringing and continue to mix it with the tomato, until it has become completely red.
At this point the tomato should still have a fresh aroma.
Remove from heat and serve hot in a bowl, seasoned with a drizzle of olive oil, pepper and a basil leaf.
