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Pappa al pomodoro

Serves 4 people:

  • Bread (not fresh) 300gr
  • Ripe tomatoes 500gr
  • 2 leeks or 3 cloves of garlic
  • Basil
  • Broth 1litre
  • Extra virgin olive oil
  • Salt and pepper

Brown the finely chopped leeks (or garlic) in six spoons of extra virgin olive oil and then add the chopped tomatoes and plenty of basil.
Slice the bread and add it to the tomatoes together with the hot broth. Cook for about half an hour.
It is best to prepare the “pappa” a few hours before serving so the bread can completely absorb the broth, making the mixture creamy.


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