Bread Soup - {Pancotto Alla Romana}

Recipe Ingredients

1/2		Loaf day-old Italian peasant bread
3/4 lb	340g / 11oz	Small very-ripe red tomatoes - coarsely chopped
2		Garlic cloves - crushed
3 tablespoons	45ml	Extra-virgin olive oil - divided
1 tablespoon	15ml	Freshly-grated Parmigiano-Reggiano
1 tablespoon	15ml	Marjoram leaves - finely chopped
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Soften the bread in cold water, then remove it, squeeze out the excess liquid, and crumble it into a soup pot. Add enough water to barely cover, then add the tomatoes, garlic, 1 tablespoon oil, and salt and pepper to taste.

Cover and simmer, stirring occasionally until the tomatoes have completely fallen apart. Add the cheese, marjoram and remaining oil, adjust the seasoning and serve, divided evenly among 4 warmed soup bowls.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2C22) - from the TV FOOD NETWORK

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