Recipe File

I made an uncooked tomato sauce (pomodoro crudo) by blanching and de-seeding a kilo of fresh tomatoes, blending them with 1/4 tsp. each salt and pepper and 2 Tbsp. extra virgin olive oil.

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Pomodoro Crudo for Panzanella and Sbroscia

For the panzanella, dip chunks of French or sourdough bread in the pomodoro crudo then lightly brown in olive oil. Serve topped with seafood and basil leaves.

For the sbroscia, I poached scallops and prawns in the pomodoro crudo just until they were done. The seafood is what flavors the broth.