Thursday, May 26, 2011

Pappa al Pomodoro recipe

Pappa al Pomodoro

Pappa al Pomodoro (Tuscan tomato bread soup) is indeed a true taste of TuscanyPappa al pomodoro recipe calls for stale bread. If you don't have any around just slice up a fresh loaf and leave it out for two days. If that is not an option, you can force the drying in a warm oven.
Serves: 6


5 lb fresh ripe tomatoes
1/2 cup olive oil
1 large onion (finely chopped)
8 garlic cloves (finely chopped)
1 teaspoon of red pepper flakes
Salt (to taste)
1 lb stale bread loaf (coarsely cut)
1 cup basil leaves (torn)
6 cups of water
1. Bring a large pot of water to a boil.
2. Fill a large bowl with ice water.
3. Cut a slit in the base of each tomato.
4. Add the tomatoes to the boiling water and blanch just until the skins start to split, about 10 seconds.
5. Transfer the blanched tomatoes to the ice water to cool.
6. Peel and halve the tomatoes crosswise. Working over a mesh strainer set over a large bowl, pry out the seeds and press the tomato juice and pulp through the strainer. Discard the seeds. Reserve the juice.
7. Coarsely chop the tomatoes.
8. To a large heavy-based saucepan add the olive oil.
9. Add the onion and cook over moderate heat, stirring, until softened, about 6 minutes.
10. Add the garlic and cook for 1 minute.
11. Add the tomatoes.
12. Add the red pepper flakes.
13. Add salt to taste.
14. Cover partially and simmer over moderately high heat until the tomatoes have cooked down, about 30 minutes.
15. Tear the bread into rough small pieces and put into the sauce. The bread will soak up the sauce and get quite thick.
16. Add the reserved tomato juice.
17. Add enough water to soften the bread and to make it liquidy.
18. Add the remaining basil and cook until the bread becomes a "mush".
19. Spoon the soup into shallow bowls, drizzle lightly with olive oil.
20. Serve immediately.

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