Bread Soup: Pancotto alla Romana

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 servings

Ingredients
  • 1/2 loaf day-old Italian peasant bread
  • 3/4 pound small red tomatoes, very ripe, coarsely chopped
  • 2 cloves garlic, crushed
  • 1 tablespoon extra-virgin olive oil, plus 2 tablespoons
  • 1 tablespoon freshly grated Parmigiano-Reggiano
  • 1 tablespoon marjoram leaves, finely chopped
  • Salt and pepper
Directions
  • Soften the bread in cold water, then remove it, squeeze out the excess liquid, and crumble it into a soup pot. Add enough water to barely cover, then add the tomatoes, garlic, 1 tablespoon oil, and salt and pepper, to taste. Cover and simmer, stirring occasionally until the tomatoes have completely fallen apart.

  • Add the cheese, marjoram and remaining oil, adjust the seasoning and serve, divided evenly among 4 warmed soup bowls.


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