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Pappa al PomodoroThe traditional cuisine in Florence has been from time immemorial very simple, poor, based on spices and herbs, essential and very tasty. A culinary tradition that does not overindulge in ingredients and mixture and shrinks from waste. A gastronomic custom often based on cooking and "re-cooking" bread soaked in water with entrails and leftovers. Ingredients for 6 persons
Preparation Wash and drain tomatoes, chop them and cook on medium heat, then sift them up. Finely mince together onion, scallion, basil and garlic. Heat the olive oil in a heavy-bottomed saucepan over a medium heat until just smoking, pour the mixture and stir until lightly browned. Add tomatoes and water with broth. Cook on medium-low heat for 60/90 minutes. Season with salt and pepper. Add thinly sliced bread. Whip the mixture until you have a sort of cream. Serve it preferably hot, adding a drop of olive oil. You might also be interested in reading about the following topics... |
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