All Santa Elisabetta Restaurant recipes: Chef Simone Bertaccini is known as one of the most creative Chefs of the new generation, representing the Tuscan cuisine with a touch of his own fantasy.
Take the crust off and cut it into cubes (not too small), then cover with a cloth and let it rest in the fridge for one day.
Put water, salt and vinegar in a bowl and moisten the bread cubes quickly, then squeeze them to obtain crumbles…
Cover the potatoes under salt flakes and cook in the oven for about an hour. Unpeel and chop the potatoes.
Meanwhile, brown the minced garlic and 2 of the sprigs of thyme add the pulp of the tomatoes and cook for 5 minutes on the fire add the concentrated tomato sauce and end the cooking until you see the mixture results as a cream…
