Peel the onions and cook in boiling water for 8 minutes. Drain and cut in half. Put half all onions in a greased baking pan, sprinkle with minced parsley mixed with breadcrumbs.
La pappa col pomodoro – bread and tomato soup
In a pot make the broth with stock cube (about half a liter, depending on how much stale bread you use) and keep warm.
Slice the eggplants in order to obtain discs of about one centimeter thick. Arrange in a greased baking pan. Cut the tomatoes into thin slices and place a slice on top of each eggplant. Cut the mozzarella into thin slices and place a slice on top of each tomato, one for eggplant.
Cut the onion finely (julienne) and fry gently in a little olive oil. When it is browned add the tomato puree with salt and pepper. Cook about five minutes.
Fry the sage and garlic in oil for 2 minutes, throw the beans, add salt and pepper, turn a couple of minutes and add the tomato, not too much.
Boiled beans, basic recipe
Rinse the beans and put them in a pressure cooker. Fill the pressure cooker with water up to the internal mark. Add a handful of salt, garlic, sage, black peppercorns and some bay leaves. Close the cover of pressure cooker, put on the stove and raise the flame until the whistle.