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
Method
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.
Presentation
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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