Pancotto

Recipe first for 4 people based on Stale bread with tomato.

Preparation:

Preparation: Peel the tomatoes, remove the seeds, break up the pulp and flavor it for 10 minutes in a pan with four tablespoons of oil and a clove of garlic. Dilute this tomato sauce with a cup of boiling water. Add the bread cut into pieces, mix and when the bread has softened, pour a liter of water into the container. Salted. Cook over medium heat to obtain a rather thick soup. Turn off and let it rest for a few minutes. Season with a drizzle of oil. Jumbled up. Pour into a bowl, sprinkle with grated cheese, season with a little freshly ground black pepper and serve.