INGREDIENTS
 | 500
grams (approx. 17.6 ounces) of ripe tomatoes |
| 2
garlic cloves |
| basil
peperoncino (hot peppers) |
| 1
quart of meat broth |
| extra
virgin olive oil |
| 300
grams (approx. 10.6 ounces) of stale homemade |
| Italian
white bread. |
|
PREPARATION:
| Sauté the
garlic and peppers in the oil. When the garlic is slightly browned, take it
out. Add the pureed tomatoes and the basil. Cook for a few minutes, then add
thinly-sliced bread and mix well. When the bread has absorbed the tomato
sauce, add the boiling broth and salt and pepper to taste. Let it boil for
about 15 minutes, adding broth as needed. Let it stand for about an hour, then
stir well to completely dissolve the bread. Serve hot, but not boiling with a
little Tuscan extra virgin olive oil and some basil leaves. |
|