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Automatically translated version. May contain inaccuracies compared to the original.
🌐☝️☝️☝️☝️☝️☝️
The dish was invented so bread wouldn't be thrown away. Now it's paid for like a truffle
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The secret is in what it doesn't have. No cream. No bouillon cube. No sugar to hide bad tomatoes. Bad tomatoes here simply have nowhere to hide.
We recommend slowly warming the garlic in olive oil until fragrant, not brown. Then the tomatoes, ripe, peeled, with their juice. Then stale Tuscan bread without salt, broken by hand. A little hot water. And patience.
You must stir for a long time until the bread gives up and turns into a thick mass that a spoon can stand in. Basil at the end, oil on top once it's already in the bowl.
Serve warm, not hot. This dish doesn't like haste either during cooking or while eating.
Value rarely depends on how much the ingredients cost.
Enjoy.a
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