Ingredients
For the soup
- 200 g Bresc Shallot chopped
- 8 g Bresc Garlic chopped
- 1 dessertspoon Bresc Erbe Italiano
- 2 400-g tins peeled tomatoes
- 500 g chopped fresh, ripe tomatoes
- 50 g Bresc Strattu di pomodoro
- 0.5 dl manufacturing cream
- ½ l vegetable stock
- 5 g flat-leaved parsley
- 15 g red onion, chopped
For the pasta
- 10 g Bresc Basil puree
- 2 balls buffalo mozzarella
- 200 g Italian flour
- 2 large eggs
- 50 g Bresc Strattu di pomodoro
- olive oil
- salt and pepper