Tomatoes are one of the key ingredients of Italian cuisine, cooked in every conceivable way. With help from Singerfood, here is our recipe for a perennial favorite.

Ingredients

  • G 800 /

    PEELED PLUM TOMATOES

  • G 300 /

    STALE BREAD

  • G 300 /

    FRESH “STRACCIATELLA” CHEESE

  • 1 /

    CLOVE OF GARLIC

  • TO TASTE /

    BASIL

  • Q.S. /

    DOLCE FRUTTATO EXTRA VIRGIN OLIVE OIL

    dolce-fruttato-1l-comunitario Find out more
  • Q.S. /

    WHITE WINE VINEGAR

    aceto-bianco Find out more
  • TO TASTE /

    SALT

  • PESTO:

  • G 50 /

    GENOA PDO BASIL

  • 1 GLASS /

    DOLCE FRUTTATO EXTRA VIRGIN OLIVE OIL

    dolce-fruttato-1l-comunitario Find out more
  • 5 SPOONFULS /

    GRATED PARMESAN CHEESE

  • 2 /

    CLOVES OF GARLIC

  • 1 SPOONFUL /

    PINE KERNELS

  • TO TASTE /

    SALT

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Instructions

Start by making the pesto. After washing and drying the basil leaves carefully, crush the garlic in a mortar with a few grains of cooking salt. Add the pine kernels and, gradually, the basil leaves. When a cream of the right consistency is obtained, keep stirring with the pestle and add the Parmesan cheese, at the same time dribbling in the Zucchi "Dolce Fruttato” extra virgin olive oil. Set the pesto aside in the refrigerator, ready for use to complete the dish.

Fry the garlic in the Zucchi "Dolce Fruttato" extra virgin olive oil in a large frying-pan until golden and then remove it with kitchen tongs, pour in the peeled plum tomatoes and leave to cook for four minutes. Add the stale bread, already thoroughly soaked, and a glass of lukewarm water.

Cook for fifteen minutes until the bread and tomato have completely amalgamated and then transfer to a large bowl and use a stab mixer to blend to a soft consistency. Pour in a spoonful of white wine vinegar to give a touch of sourness and add salt to taste.

To serve, pour into a dish and complete with the stracciatella cheese and the pesto made earlier.

THE CHEF:

SINGERFOOD

This blog is ‘four-handed’: two hands in the kitchen and two at the keyboard. Singerfood stemmed from our desire to talk about a young couple’s kitchen: simple meals, wine, beer, pictures, smiles, and lots of music.