Bread and Tomato

The recipe that we propose represents us: it is simple, easy to prepare, but also a perfect example of how even the most common dish can become absolutely unique with a certain attention in the research of the products that compose it and in their preparation.

It is bread with tomato, but beyond the definition, there really is a world!

Let's start with order: bread. Choose the classic 'country' one, with a compact, moist crumb; it must be heavy, naturally leavened: like that bread in large forms, weighing two or three kilos, which is almost tastier after a few days that it has been bought.

Perfect is the Vinca bread, from Tuscany, or a 'real' Pugliese, unfortunately it is difficult to find it in shops or bakeries... but not impossible!

Once found, cut a large slice, not too thin or too high.

Let's move on to tomato; variety: cherry tomatoes or even a larger type, but which is a fleshy tomato and does not have yellow filaments inside..

Tomato must be peeled (a little trick: perhaps you all know that to peel it better you can blanch it for a few seconds in boiling water, but there is an equally effective and perhaps even faster way; skewer the tomato with a fork and pass it for a moment directly on the burning flame of the stove.

If the tomato is large enough, cut it in two and set aside one half with which you will rub the slice of bread.

With the other half, once the seeds have been removed from the inside, diced by cutting the pulp into not so large chunks; it is also ok, if you prefer, to mash the pulp until you get a homogeneous paste.

At this point we need to think about olive oil, it is no small choice! The taste must be that of an intense fruity: a tip? For example, that of "Vivo", born from the collaboration between Antinori and Martini Bernardi, which among other things dispels one of the most classic clichés, that of freezing products that makes them lose all their taste and fragrance.

Then season the slice of bread and the tomato with a drizzle of oil and a little salt, strictly marine.

Finally, to garnish, put on top of everything a few basil leaves ... ... for example that of Prà which, as a good Ligurian, has an absolutely unmistakable scent: tasted with a little attention it does not reveal that minty note that instead characterizes all types of most common basil.

As you can see, the recipe is simple in concept and implementation, but following these few tips the result will surely be sublime... try it and let us know if you agree with us!