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Sa, 11.07.20
Min 11° - Max 27°


Pappa col pomodoro

Ingredients:
500 g (about 2 cups) peeled tomatoes, chopped,
250 g (about 1/2 lb) stale bread
(preferably Tuscan bread), cut into smallish pieces
1 liter (about 4 cups) vegetable broth, warmed
4 cloves of garlic,
minced basil, chopped coarsely
2 tablespoons extra virgin olive oil
salt and pepper

Place the stale bread in a large bowl and pour the warm broth over it, cover and set aside for at least 1 hour.
Over medium heat and in a wide pot, pour the oil and saut the garlic. Add the tomatoes and a dash of salt and pepper.
Simmer for about 20 minutes.
Go back to your bread, which should have absorbed most of the broth.
Add the bread to the pot, squeezing it a bit with your hand as you do so to eliminate any excess broth.
Cook for at least 15 minutes, stirring every so often with a wooden spoon.
Serve warm, adding a bit of fresh cut basil and a swirl of good olive oil on top.
 

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Angerburg Blumenhotel***
Via dell'Olmo, 16
I-39057 S. Michele/Appiano
South Tyrol - Italy

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