Farmer's Waffle

Slice the (7.05 oz) 200 g of day-old bread Cut the bread into even slices, thin enough to absorb the hot broth but firm enough not to fall apart immediately. Arrange the slices on serving plates, creating neat layers. The bread should be dry and compact, with no excessively moist or crumbly parts.

Sprinkle each layer of bread with crumbled oregano, distributing it evenly. Don't overdo it, so the aromatic scent complements the broth without overpowering the flavor of the onions and tomatoes. Finish the arrangement when all the slices are lightly flavored and seasoned.

Cut the onions and tomatoes (not too ripe) into large pieces. Finely chop the parsley. Keep the tomatoes firm enough so they don't fall apart immediately in the water: this way, they impart flavor to the broth without making it excessively cloudy.

Pour the water into a pot and add the onions, chopped tomatoes, chopped parsley, salt, and extra virgin olive oil. Bring the liquid to a boil. on the heat and wait until it reaches a steady boil, with visible and continuous but not too violent bubbles.

Let the mixture simmer for ten minutes, maintaining a moderate boil. As it cooks, the liquid should develop the flavor and aroma of the vegetables and oregano, while the onions and tomatoes become more tender. After the indicated time, the broth is ready to use.

Pour the hot broth directly onto the bread arranged on the plates, distributing it evenly between the layers. The liquid should penetrate the slices and soften them without completely submerging them. Serve when the bread is well hydrated, still recognizable, and fragrant with vegetables and oregano.