Pappa al pomodoro

Cut the three in half cloves of garlic and prepare some basil leaves. Reduce the day-old bread into even slices, so it will absorb the seasoning evenly during cooking. Keep some separate small bunch of fresh basil for the final decoration.

Pour the extra virgin olive oil into a large saucepan and heat it over medium heatWait until it becomes fluid and very hot, without bringing it to smoking point: the heat must allow the garlic to flavor the oil without burning it.

Join the cloves of garlic cut them in half and do them gently sauté Gently. Let them absorb the flavor of the oil without over-browning them. When the aroma is evident and the surface is still lightly golden, add the tomato.

Add the crushed tomatoes and some basil leaves, then season with salt to taste and pepper. Cook over medium heat for about 20 minutes, stirring occasionally. The sauce is ready when it appears smooth, fragrant, and slightly reduced, with a steady but not aggressive boil.

Place the in the pot day-old bread Slice the bread and distribute it in the sauce. Pour in enough hot water to cover the contents, or use vegetable broth. The liquid should reach the bread without submerging it too much, to encourage gradual absorption.

Let the bread cook in the dressing, stirring continuously to combine the pulp and soft bread crumbContinue until the slices soften and the mixture It becomes thick and smooth, with a smooth but not soupy consistency. Keep the heat low to prevent the bottom from sticking.

Turn off the heat and let it rest pappa al pomodoro for about an hour, so that the bread can fully absorb the liquid and the flavours can stabilise. Stir it carefully before serving, complete with a drizzle of olive oil extra virgin olive oil raw, off the heat and decorate with fresh basil.