Einfach
8 per.
80 min
Chef Lidia Bastianich
Zutaten
- 3 tablespoons extra-virgin olive oil, plus more for finishing
- 1 small onion, finely diced
- 6 garlic cloves, crushed and peeled
- Three 28-ounce cans whole San Marzano tomatoes, crushed by hand
- Five ½-inch slices stale Italian bread, crusts removed, cut into 1-inch cubes
- Kosher salt and freshly ground black pepper to taste
- 10 fresh basil leaves, plus more for garnish
- Freshly grated Grana Padano, for serving
Zubereitung
Heat the olive oil over medium heat in a large Dutch oven. Add the onion and cook until wilted, about 3 minutes. Add the garlic and cook until golden, about 6 minutes.
