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Re-cooked bread (pane cotto)

Good morning or good afternoon or maybe good evening...it depends from where you are!!!

Here I am with another recipe.

This recipe is timeless and it was born from the need to preserve what farmers had in their home and to avoid the waste of food, it is so topical now, so they use stale bread to make something really, really tasty.

I have learned it from a lady in Roccadaspide (Salerno), she was so lovely and I have to say that I love to learn from these lovely timeless ladies that are the keepers of innumerable life secrets.

It is very easy to do and I've prepared it in Rochester NY, during a cooking class at Rosario Pino's Artisan Food many years ago and people loved it.

I suppose you all in this moment have the ingredients in your pantry, so you don't need to go out to buy them.


Let's start and enjoy it!!!


Ingredients

3 onions

2 cups of diced cherry tomatoes

3 tablespoons extra virgin olive oil

3 cups of stale bread cutted in pieces

salt to taste

fresh basil

In a saucepan heat the oil and add the onions sliced ​​very thin.

When they are soft add the diced tomatoes and the chopped basil .

Let the tomatoes release their juice, add salt and the bread cutted into small pieces (if you prefer you can first toast the bread before add to the onions and tomatoes).

Cook 5-6 minutes and serve sprinkled of your favourite grated Italian cheese, my choice is a mix of Pecorino and Parmesan Cheese.




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