Knitted Felted Slippers

Pancotto

INGREDIENTS (serves 4)
Half kg of bread stale
150 grams of extra virgin olive oil

20 g grated Parmesan cheese 60 g butter

an egg 200 g of tomato
a stock cube salt


PREPARATION
Sprinkle the crumb of bread in cold water for about an hour, then put it in a pot still with a pint of water, 40g of butter, oil and salt.
Boil, and add the nuts, tomatoes and cook for 20 minutes. Meanwhile in a large bowl beat egg, Parmesan cheese, 20g melted butter, then slowly pour over the bread soup and serve.

Time
90 minutes Difficulty Easy