Pancotto alla romana

Preparation info

  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in

Popes, Peasants and Shepherds

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