Method
This is the basic recipe that can be enriched as preferred. Cut the bread into large chunks. Prepare two bowls with water and white wine vinegar. Soak the bread in one of the bowl for approximately half an hour.
Chop the onion into rings and soak in the other bowl with the water and vinegar to make them softer and easier to digest.
Squeeze the bread of any excess liquid, then crumble and add to the datterini passata, with some oil, salt, and the finely chopped basil.
Clean and dice the celery. Chop the anchovies finely and add to the bread mixture. Add another dash of oil and a pinch pepper and mix well.
Chop the onion into rings and soak in the other bowl with the water and vinegar to make them softer and easier to digest.
Squeeze the bread of any excess liquid, then crumble and add to the datterini passata, with some oil, salt, and the finely chopped basil.
Clean and dice the celery. Chop the anchovies finely and add to the bread mixture. Add another dash of oil and a pinch pepper and mix well.
Ingredients
4 slices of old bread
200 g of Petti sieved organic datterini passata “Il sublime”
1 red onion
5 or 6 anchovies
extra-virgin olive oil
celery
basil
pepper
white wine vinegar
200 g of Petti sieved organic datterini passata “Il sublime”
1 red onion
5 or 6 anchovies
extra-virgin olive oil
celery
basil
pepper
white wine vinegar
