Pancotto alla romana
Instructions
In salt water put 1 tablespoon of olive oil, the garlic, peeled and crushed tomatoes, marjoram, chopped bread.
Cook for about 30 minutes then serve refining crude oil and ground pepper.
Ingredients and dosing for 4 persons
- 1200 cl of water
- 320 g of velletri bread stale
- 300 g of tomatoes
- 1 clove of garlic
- 3 tablespoons of olive oil extra virgin
- 60 g of grated pecorino romano cheese
- Marjoram
- Salt
- Minced 1 of pepper