INGREDIENTS
\n300 g Fresh cherry tomatoes, peeled, chopped
\n500 g Good quality tinned tomato sauce
\n500 g Stale rustic bread, chopped in thumb-size chunks
\n1 Carrot
\n1 Onion
\n1 Celery rib
\n1 Bunch of fresh basil
\n35 g Extra virgin olive oil
\n2 Cloves garlic
\n2 g Salt
\n2 g Ground black pepper<\/p>\n
Place 1 liter of water in a large pot. Rinse well the carrot, the onion and the celery rib, then add to pot. Bring to a boil, then reduce the heat and cook covered for 35 minutes.
\nHeat the oil in a large pot over medium heat. Add garlic and let it saut\u00e9 slowly. Then add peeled fresh tomatoes and tomato sauce and cook for 5 minutes. Add the stale bread and ladle the vegetable broth little at a time. Simmer for 35-40 minutes until bread is completely softened and custardy, stirring frequently to allow even cooking. Add salt and pepper. At the end turn off the stove and garnish with fresh basil leaves. Serve hot with a generous drizzle of extra virgin olive oil.<\/p>\n
Evviva la pappa al pomodoro!<\/p>\n","protected":false},"excerpt":{"rendered":"
INGREDIENTS 300 g Fresh cherry tomatoes, peeled, chopped 500 g Good quality tinned tomato sauce 500 g Stale rustic bread, chopped in thumb-size chunks 1 Carrot 1 Onion 1 Celery rib 1 Bunch of fresh basil 35 g Extra virgin olive oil 2 Cloves garlic 2 g Salt 2 g Ground black pepper Place 1 […]<\/p>\n","protected":false},"author":1,"featured_media":1862,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[108],"tags":[],"class_list":["post-1516","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italian-recipes"],"yoast_head":"\n