Marchese's pappa al pomodoro: the crunchy version with guttiau bread by Daniele Roppo | Chef Recipes
Chef Daniele Roppo offers a recipe that makes use of bread, an ingredient that is often left over in restaurant kitchens.
Ingredients
- 500 g peeled tomatoes
- 500 g stale white bread crumbs
- 1 shallot
- 1 bunch basil
- Extra-virgin olive oil
- Salt
- Sugar
- 150 ml sunflower oil
- 250 g buffalo stracciatella
- Guttiau bread to taste
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