Pancotto di calabria
Instructions
Boil for 30 minutes 150 cl water with pieces of tomatoes, 2 tablespoons oil, garlic, bay leaf, parsley, celery, salt and pepper.
Filter and pour in another pot.
Lift the boil, add the toasted bread, leave it for a few minutes, then leave it to drain and distribute it in holsters.
Cook the shelled eggs in soup, deploying them in holsters and serve with pecorino.
Ingredients and dosing for 4 persons
- 200 g of sauce tomatoes
- 4 slices of bread stale
- Parsley
- 1 costa of celery
- 1 leaf of laurel
- 4 eggs
- Grated pecorino cheese
- 2 tablespoons of olive oil
- Pepper
- Salt