|
| Home
-> [Appetizers, Italian, Soups & Stews, Vegetables, Western European] -> [Pappa al pomodoro Recipe] |
| |
| |
Pappa al pomodoro
|
| Artist: |
_ |
| Categories: |
Appetizers, Italian, Soups & Stews, Vegetables, Western European |
| Yield: |
6 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 1
| lbs | Plum tomatoes, diced | | 28
| oz | Can Italian tomatoes | | | -- undrained & chopped | | 1 1/2
| lbs | Stale Italian bread, cubed | | 5
| each | Garlic cloves | | 1
| med | Leek, white part only | | | -- washed well, chopped | | 1
| med | Onion, finely chopped | | 1
| pinch | Red pepper flakes | | 3 1/2
| cup | Vegetable stock | | 8
| each | Basil leaves | | 2/3
| cup | Olive oil | | | Salt & pepper, to taste |
|
Procedures:
| 1 | Combine all ingredients in a heavy stockpot and stir well. | | 2 | Cover and simmer 45 to 60 minutes, stirring occasionally to prevent sticking. | | 3 | Remove from heat and let stand, covered, 1 hour. | | 4 | The mixture should be very thick. | | 5 | Before serving, stir the soup well to break up all the bread pieces. | | 6 | Ladle into individual bowls and sprinkle with a little extra-virgin olive oil and salt and pepper. | | 7 | Serve lukewarm or reheat. | | 8 | "health" magazine september, 1993 |
|
|
|
| |
| |
| |
|
|
|
|
|
|