Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, pappa al pomodoro. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Pappa Al Pomodoro is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Pappa Al Pomodoro is something that I’ve loved my whole life.
Pappa al pomodoro is a thick Tuscan bread soup typically prepared with fresh tomatoes, bread, olive oil, garlic, basil, and various other fresh ingredients. It is usually made with stale or leftover bread, and can be served hot, room temperature, or chilled. This recipe for pappa al pomodoro is from Sting's private chef in Tuscany.
To get started with this recipe, we have to prepare a few ingredients. 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:
- Take 1 large onion, sliced
- Make ready 2 clove garlic, thinly sliced
- Get 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)
- Get 1/2 day old baguette, in one inch dice
- Get 1 tbsp extra virgin olive oil
- Take 1 dried bay leaf
- Get 1 salt and black pepper
- Get 1 Croutons and grated parmesan, to serve
It can be served hot, tepid, or chilled like a Spanish. 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. Serve the Pappa al Pomodoro with a raw EVO oil and some basil leaves. Award Winning Competition Barbecue Pork Butt Recipe.
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
Una delle ricette simbolo della cucina Toscana, fatta con gli avanzi di pane Ricetta semplice e povera della tradizione toscana, la pappa col pomodoro è molto adatta ai. Pappa al pomodoro is the hallmark of traditional Tuscan home cooking. It was invented to use up What makes pappa al pomodoro a flagbearer of Tuscan cooking is its chameleon-like nature: the. Ricetta Pappa al pomodoro: Sulla pappa al pomodoro hanno scritto anche una canzone e questo è esemplificativo di quanto buono sia questo piatto, così semplice ma tanto saporito! Pappa al Pomodoro is one of the foods that Tuscany has contaminated the entire peninsula with.
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