| 3 tablespoons olive oil |
|
|
cook 25–30 minutes without boiling |
| 3 onions |
slice finely |
| 6 cloves garlic |
crush |
|
cook 1 minute |
| 4 tins tomatoes (1.6 kg) |
drain, deseed, chop |
|
simmer 45 minutes |
| 1 litre cups light chicken stock |
|
| 1 bunch basil |
chop roughly, discard stems |
| 400g parmesan with rind |
|
| salt and pepper |
|
| zucchini |
slice, blanche |
|
cook 1 minute |
| croutons |
| 1 loaf country bread (250g) |
|
cut into pieces |
| 1/2 cup olive oil |
|
|
brush, grill until just golden |
| 1 1/2 tablespoons unsalted butter |
melt |
| salt |
|
| 3 cloves garlic |
chop finely |
|
sprinkle over, gril 1 minute more |
| chilli pepper flakes |
|
|