Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, pappa al pomodoro. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Pappa Al Pomodoro is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Pappa Al Pomodoro is something that I’ve loved my whole life. They are fine and they look fantastic.
This recipe for pappa al pomodoro is from Sting's private chef in Tuscany. It's a hearty basil-scented tomato soup that's fabulous with a dollop of. Pappa means pap, which is what this soup is If you ever needed proof that stale bread needn't go to waste, this soup is it And this stale bread recipe can be made with canned tomatoes, so you can.
To begin with this recipe, we must prepare a few components. You can cook pappa al pomodoro using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Pappa Al Pomodoro:
- Prepare 1 large onion, sliced
- Make ready 2 clove garlic, thinly sliced
- Prepare 2 can Italian plum tomatoes (if you want more tomato flavour you could roast some cherry tomatoes and add them, or a few sundried tomatoes choppped small)
- Make ready 1/2 day old baguette, in one inch dice
- Make ready 1 tbsp extra virgin olive oil
- Prepare 1 dried bay leaf
- Prepare 1 salt and black pepper
- Prepare 1 Croutons and grated parmesan, to serve
Pappa al Pomodoro is this soup's official name. (Bless the Italians, they make everything sound so much fun.) It's a rustic soup made with tomatoes, garlic, onions, stock, and of course. When I was growing up, if my mom was in a pinch to get dinner on the table fast, pappa al pomodoro — or Tuscan bread soup with plenty of tomatoes, olive oil, garlic, and basil — was her go-to. Learn how to prepare at home Pappa al pomodoro, the traditional thick Tuscan bread soup. The classic recipe has fresh tomatoes, bread, olive oil, garlic, basil.
Steps to make Pappa Al Pomodoro:
- Heat the oil in a large pot. Add the onion and a pinch of salt. Saute on low for 5-7 minutes until soft.
- Add the garlic and saute for one minute
- Add the tomatoes, 1 canful of water, the bread and the bay leaf.
- Simmer, stirring for 10 minutes until thickened. Season with salt and pepper.
- Remove the bay leaf. Blend in a liquidizer - this is optional, as they stew is often served chunky, with just olive oil for finishing.
- Serve in bowls with croutons and parmesan
As a regional dish from cucina povera. Pappa al pomodoro is traditionally made with stale bread, and you can use it for this soup if you have it, but our tests have shown that this soup is just as good made with fresh bread. After tasting Pappa al Pomodoro our first week in Florence, we ordered it every single time we saw it on the menu. Classic Italian Pappa al Pomodoro, a rustic version on homemade tomato soup. Serve Pappa al Pomodoro in each plate.
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