Drive away with green broad beans and ricotta
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Pappa al Pomodoro
ingredients
servings
2
Canned tomato sauce, with salt
340 oz
Breadcrumbs
100 oz
Extra virgin olive oil
10 fl oz
Garlic oil
10 oz
Organic bouillon cube
15 oz
Onion
10 oz
Salt
4 oz
Black pepper
to taste
single courses from Italy - Toscana
Pappa al Pomodoro
Pappa al Pomodoro
ready in
10 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The history of our past begins in the same cultivation fields, where the best varieties of organic Tuscan tomatoes are selected to preserve the freshness and the genuine taste of the freshly harvested product. Carrot, celery and onion are the biological ingredients needed to recreate the traditional flavors of broth as they once did. Our basil oil comes from the careful selection of raw materials and the simple pressing of the best olives and fresh basil, without the addition of aromas. Vegan recipe, created by Chef Italo Bassi.
preparation
step 1
In a large saucepan bring to the boil 300 ml of water.
step 2
Pour into the boiling water the whole pot of organic vegetable nut and cook for about 3 minutes. Then filter it so that no solid waste remains and set it aside.
step 3
In another pan fry the extra virgin olive oil and garlic and the minced onion for one minute, taking care to keep the fire low so that the onion does not burn.
step 4
After a minute add the tomato puree, a sachet of black pepper and one of fine salt, stirring gently for about two minutes.
step 5
Add the previously filtered broth to the tomato sauce, the breadcrumbs and a small sachet of salt, stirring with a whisk for two minutes over medium heat.
step 6
As soon as the cooking is finished, place the extra-virgin olive oil and basil on each plate.
