Pappa col pomodoro

Yield: 4 Servings

Measure Ingredient
1 tablespoon Olive oil
1½ tablespoon Garlic -- pureed
1 tablespoon Fresh sage -- chopped
4 cups Chicken stock
1½ pounds Red ripe tomatoes
1 pinch Salt
1 pinch Black pepper
9 ounces Stale coarse bread -- cut in
½ " cubes

Heat olive oil in saucepan. Add garlic and sage, saute lightly. Add chicken stock and tomatoes. (If using fresh tomatoes, be sure to peel, seed, and dice before adding.) Bring to a boil, lower heat. Add salt, pepper, and bread. Simmer until thick. Serve hot or chilled.

Recipe By : Vince Tyler of Carlucci in Rosemont (Chicago), IL File

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