About 4x1cm slices of white bread with the crusts removed (see above)
5tbsp extra virgin olive oil
1tsp crushed dried chillies
3 cloves of garlic, peeled and crushed
2tbsp chopped flat-leaf parsley
1.5litres light meat or chicken stock or a good stock cube
Salt and freshly ground black pepper
Freshly grated pecorino cheese to serve
Cut the bread into very small pieces and coarsely blend in a food processor for a minute or so, or chop by hand.
Put the olive oil, chillies, garlic and parsley in a pan and sauté for 30 seconds. Add the bread and cook on a medium heat, stirring frequently for 3-4 minutes until it begins to colour. Add the stock, season lightly with salt and pepper and simmer with a lid on for 30 minutes.
Check the seasoning and re-season if necessary and serve with the pecorino cheese on the side.
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