How To make Pappa Al Pomodoro
1 lb Plum tomatoes, diced
28 oz Can Italian tomatoes,
undrained & chopped 1 1/2 lb Stale Italian bread, cubed
5 ea Garlic cloves
1 md Leek, white part only,
:
washed well, chopped 1 md Onion, finely chopped
1 pn Red pepper flakes
3 1/2 c Vegetable stock
8 ea Basil leaves
2/3 c Olive oil
Salt & pepper, to taste Combine all ingredients in a heavy stockpot and stir well. Cover and simmer 45 to 60 minutes, stirring occasionally to prevent sticking. Remove from heat and let stand, covered, 1 hour. The mixture should be very thick. Before serving, stir the soup well to break up all the bread pieces. Ladle into individual bowls and sprinkle with a little extra-virgin olive oil and salt and pepper. Serve lukewarm or reheat. "Health" Magazine September, 1993 Posted by Linda Davis
How To make Pappa Al Pomodoro's Videos
Pappa al Pomodoro (Italian Tomato & Bread Soup) Recipe by Laura Vitale Laura in the Kitchen Ep 113
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PAPPA Al POMODORO #boomers #ricetta
Pappa al pomodoro vecchia tradizione contadina, in Toscana è una specialità... E poi chi nn ricorda Rita Pavone...i Boomers?! Oimmena....
Pappa con Pomodoro (Tuscan Tomato Bread Soup)
Chef Matteo Bergamini grew up in Northern Italy where his grandmother prepared this rustic Italian soup. Tuscan bread is toasted with olive oil and garlic. Puréed plum tomatoes and vegetable stock are added, seasoned with peperoncino and fresh basil. Finish with a dusting of freshly grated Parmesan cheese and you're done. It's an inexpensive way to make a warm, nutritious and delicious meal in about 10 minutes.
How to Make Pappa al Pomodoro by Stacee in Tuscany
Pappa al Pomodoro... Italian comfort food doesn't get any better than this. Today, my mother-in-law, Cecila, gives us her secret recipe! Recipe is posted below.
Pappa al Pomodoro Recipe
Ingredients
2/3 lb hard bread
2 ½ to 2 ¼ C ripe tomatoes
2 cloves of garlic
4 C broth
6 Tbs Extra Virgin Olive Oil
Fresh basil
Salt
Pepper
Chop/dice garlic.
Peel and chop/dice tomatoes.
Add garlic to oil and heat until garlic starts to cook.
Add tomatoes and basil.
Stir and let cook for 15 minutes.
In the meantime, heat the broth so it’s ready to add to tomatoes after 15 minutes.
Thinly slice bread.
After 15 minutes, add the broth and bring it back to a boil.
Add bread.
Stir continuously for about 10 more minutes. It will start to thicken.
Add more salt and pepper, if needed.
Enjoy!
Tip: It’s best to let is sit for an hour before serving. Reheat as needed. I think it’s even better if you let it sit in the refrigerator overnight!
Tuscan Pappa al Pomodoro Recipe
Have a leftover Italian loaf at home? Put it to good use by cubing it up and adding it to this classic Tuscan tomato stew, which couldn’t be easier to make for an all-ages crowd.
#Tomato #Stew #Italian
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Pappa al Pomodoro tuscan recipes
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List of Ingredients:
• 500 g of ripe tomatoes
• 300 g of stale Tuscan bread
• 1 liter of vegetable broth
• 1 or 2 cloves of garlic
• abbondant basil leaves
• extra virgin olive oil
• salt
• pepper
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