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Ingredients
- 1 serving
- 1 cup chicken broth
- 1 tablespoon EVOO
- 2 1/2 oz. finely diced potato
- 1 thick slice stale italian bread or baquette, (50 grams) cut into small cubes
- 2 tbsp. grated pecorino romano
- 1 tsp. chopped fresh herbs
- grated lemon zest
- salt and pepper
Preparation
Step 1
* Bring the stock and the olive oil to a boil, add the garlic and the potatoes and return to a boil. Add the bread cubes and simmer for 20-25 minutes, until potatoes are tender.
* Remove from the heat, stir in the cheese, herbs and a bit of grated lemon zest. Season with salt and pepper and drizzle with a bit of extra olive oil and serve.