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Bread and tomato compote with oregano-scented "stracciatella" cheese

Ingredients for 4 people
700 gr of tomato puree 25 basil leaves
1 small onion 4 cloves of garlic
1 pinch of sugar 500 gr of gr crustless bread, not too fresh
salt 100 gr of Pecorino di Pienza
pepper Stracciatella Cheese 480 gr
Recommended cooking tools

Dutch Oven Ø 24cm
Rectangular Roaster 
Dutch Oven Ø 28cm
Chef Knife


In a Dutch Oven, brown oil, garlic and onion. Add tomato puree, basil, salt, pepper, a pinch of sugar and a dash of water. Bring everything to cook for about 15 minutes.

Separately, combine bread with oil and garlic in a Rectangular Roaster, add grated pecorino cheese and put it in the oven grill for a few minutes. 

Put the bread in another Dutch Oven with Lid, add the tomato sauce and cook. It will be ready when it becomes all blended. 

When the cooking is finished, beat the gruel with a Chef Knife.


Using special Ladle place the tomato pappa in the bowls, top with a spoonful of stracciatella al latte, a sprinkling of mill pepper, a drizzle of oil and a sprinkling of wild oregano.

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