Drive away with green broad beans and ricotta
Sauces from Italy
translated by Italian with
Salsa for a refreshing drink with a light spicy note
Blanch the tomatoes for 20 seconds in hot water to remove the peel, cut into pieces.
Soak the slice of bread with vinegar and a little water. Blend all ingredients, except the picadillo, until you get a fairly liquid cream.
Season with salt and pepper to keep in the fridge a few hours before serving it cold.
Just before serving garnish with picadillo over slices.