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Red crostini
Ingredients: Tomatoes, scalogno, basil, oil, salt and pepper
How to do it:
Chop the 3 tomatoes to make cube shape. Mince thinly the scalogno
and mix it with the tomatoes and with basil, oil, salt and pepper.
Spread it on bread.
Pennette alla Rucola
Ingredients (for 6 persons): 500 gr. pasta (pennette), 2 big
bunches of Rucola, 2 cloves of garlic, tomato puree, Parmesan,
oil, salt and pepper.
How to do it:
Fry the garlic (cut in small slices) slightly, add tomato puree
and let it cook for 5 minutes.
Make a potful of salted water boil and dip in it the washed Rucola
for 5 minutes. Take out the Rucola and put it in the tomato puree
mixture. Let it become tasty for 5 minutes.
Cook the pennette, al dente, in the potful of salted water used
before. Then strain and put them in the sauce. Add Parmesan.
Pappa al Pomodoro
Ingredients (for 6 persons): 350 gr. stale Tuscan bread, 2 leeks,
½ onion, 1 clove of garlic, 100 gr. extra-virgin olive
oil, 2 laurel leaves, a bunch of basil, tomato puree, 1 litre
broth, 1 whole chilli.
How to do it:
Cut the bread into small cubes.
Mince finely together the leeks, the onion and the garlic. Fry
it slightly in a pan for some minutes, add the laurel leaves and
the basil slightly minced. Lower the fire and let the contents
brown for about 15 minutes.
Put the tomato puree, while turning the mixture. Add salt and
the chilli. Add the bread and let it become tasty. Cover with
the broth and let it cook for about an hour.
Add more broth if it dries too much. Serve with raw oil.
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