![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
The weather has cooled a bit so it becomes feasible to cook things once again so I decided it was time to make Pappa al Pomodoro:
(Except I did not make the one in this picture but mine looks similar - less oily, though)
Pappa al Pomodoro is a Tuscan dish and somewhere between a soup and a stew. Made of tomatoes and bread. Old bread. Old salt-less bread. Of which we always have plenty at home.
On the other hand, I don't suppose you do.
But let's just pretend you have some in stock for a moment.
You'll need:
For 4 persons
250g of dried (aka stale) bread
500g of ripe tomatoes, skinned and cut into pieces
1 or 2 cloves of garlic, crushed.
salt, pepper
Extra Virgin olive oil
Basil leaves
Slice the bread and soak briefly in water.
Let it drip in a colander.
Heat some olive oil in a large pan and add the garlic. Let it sizzle a bit.
You can add a dried red chili to the oil if you like it hot but that's optional.
When the garlic is about to turn golden, throw in the tomatoes, salt and pepper.
Cover and cook for about 15 minutes, stirring occasionally to break up the tomato flesh.
This should give you a nice sauce.
Squeeze excess water from the bread, break it into small pieces and add to the pan.
Stir and lower the heat to allow a simmer.
Cook for 15 to 30 minutes, stirring every now and then to break up the pieces of bread.
The thing should have the overall consistency of a thick-ish stew.
Take off the heat.
Tear the basil leaves into small pieces and throw into the pan.
Next step is to "mount" (mantecare) the Pappa with olive oil. The best you can get your hands on (believe me, it does make a huge difference).
Drizzle the oil into the Pappa while you stir it with a wooden spoon, to let the dish absorb the oil slowly. You can add a lot (like in the picture above) or just a few spoonful. It is a matter of taste (or diet).
You might want to add a little salt. A generous grinding of black pepper is always good.
Serve with a garnish of basil leaves.
Voilà!
(Except I did not make the one in this picture but mine looks similar - less oily, though)
Pappa al Pomodoro is a Tuscan dish and somewhere between a soup and a stew. Made of tomatoes and bread. Old bread. Old salt-less bread. Of which we always have plenty at home.
On the other hand, I don't suppose you do.
But let's just pretend you have some in stock for a moment.
You'll need:
For 4 persons
250g of dried (aka stale) bread
500g of ripe tomatoes, skinned and cut into pieces
1 or 2 cloves of garlic, crushed.
salt, pepper
Extra Virgin olive oil
Basil leaves
Slice the bread and soak briefly in water.
Let it drip in a colander.
Heat some olive oil in a large pan and add the garlic. Let it sizzle a bit.
You can add a dried red chili to the oil if you like it hot but that's optional.
When the garlic is about to turn golden, throw in the tomatoes, salt and pepper.
Cover and cook for about 15 minutes, stirring occasionally to break up the tomato flesh.
This should give you a nice sauce.
Squeeze excess water from the bread, break it into small pieces and add to the pan.
Stir and lower the heat to allow a simmer.
Cook for 15 to 30 minutes, stirring every now and then to break up the pieces of bread.
The thing should have the overall consistency of a thick-ish stew.
Take off the heat.
Tear the basil leaves into small pieces and throw into the pan.
Next step is to "mount" (mantecare) the Pappa with olive oil. The best you can get your hands on (believe me, it does make a huge difference).
Drizzle the oil into the Pappa while you stir it with a wooden spoon, to let the dish absorb the oil slowly. You can add a lot (like in the picture above) or just a few spoonful. It is a matter of taste (or diet).
You might want to add a little salt. A generous grinding of black pepper is always good.
Serve with a garnish of basil leaves.
Voilà!
Tags: