Name: Pancotto alla romana
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: 11 ounces (300 g) very ripe small sauce tomatoes; 2 garlic cloves; pepper; 3 tablespoons intensely fruity extra-virgin olive oil; salt; 1 heaping tablespoon grated parmigiano-reggiano; leaves from 1 small bunch marjoram; about 4 cups (1 liter) light meat or vegetable broth; 9 ounces (250 g) day-old casereccio bread

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

11 ounces (300 g) very ripe small sauce tomatoes
2 garlic cloves

Method

Halve the tomatoes. Discard the seeds, then cut into small pieces. Crush the garlic cloves. Soak the bread in cold water in a small bowl. Drain it carefully and crumble it, not too finely. Put it into a pan (preferably earthenware) and pour in the broth just to cover. Add the tomatoes, garlic, 1 tablespoon

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