Drive away with green broad beans and ricotta
first courses from Italy - Toscana
translated by Italian with
A very simple and tasty dish that allows you to recycle bread, a famous recipe from the Tuscan tradition
In a preferably earthenware saucepan, let half of the oil heat up, then add the garlic clove, the tomato paste and the chopped basil. Let it all brown over low heat, stirring several times.
Cut the tomatoes into pieces and add them to the pan, add a pinch of salt and pepper, cover with a lid. Cook for about 15 minutes, then add all the broth and bring to the boil.
Cut the bread first into slices and then into pieces of the same size. Add the bread to the boiling mixture, cooking over a low heat, stirring frequently the bread, which unravels and mixes with the tomato forming a soft but not liquid jelly.
The jelly is served very hot, after adjusting with salt, accompanying it with raw oil, freshly ground black pepper.