Advertisement
Pancotto
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Lulu Grimes
Published 2009
Ingredients
900 g 2 lb 2 tablespoons
Method
- To peel the tomatoes, score a cross in the base of each tomato. Put in a bowl and cover with boiling water. Leave for 30 seconds, then transfer to cold water and peel the skin away from the cross. Cut in half, remove the seeds and chop.
- Heat the oil in a large saucepan. Cook the garlic and onion over low heat until softened but not browned. Add th
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe