Method
Pour some oil into a deep casserole dish and saute? the onion, basil stems and garlic (which we will remove at the end).
Cut the bread into small cubes, soak in the vegetable stock and then fry with the onion in the casserole dish for 5 minutes.
Pour the tomato passata into the casserole dish and cook for approximately half an hour on a low heat. If the potage starts to look dry, add a little vegetable stock.
The bread is ready when it has the same consistency as a potage.
Add a few basil leaves and a drizzle of olive oil, then stir and serve.
Cut the bread into small cubes, soak in the vegetable stock and then fry with the onion in the casserole dish for 5 minutes.
Pour the tomato passata into the casserole dish and cook for approximately half an hour on a low heat. If the potage starts to look dry, add a little vegetable stock.
The bread is ready when it has the same consistency as a potage.
Add a few basil leaves and a drizzle of olive oil, then stir and serve.
Ingredients
400 g of stale bread
500 g of Petti extra fine sieved passata “Il delicato”
1 onion
2 cloves of garlic
a bunch of basil
extra-virgin olive oil
1 litre of vegetable stock (carrot, celery and onion)
salt and pepper
500 g of Petti extra fine sieved passata “Il delicato”
1 onion
2 cloves of garlic
a bunch of basil
extra-virgin olive oil
1 litre of vegetable stock (carrot, celery and onion)
salt and pepper
