|
| Home
-> [Bakery, Italian, Pastry, Soups & Stews, Tomatoes, Vegetarian, Western European] -> [Pappa al pomodoro (thick tomato & bread soup) Recipe] |
| |
| |
Pappa al pomodoro (thick tomato & bread soup)
|
| Artist: |
_ |
| Categories: |
Bakery, Italian, Pastry, Soups & Stews, Tomatoes, Vegetarian, Western European |
| Yield: |
6 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 6
| cup | Stock | | | Salt & pepper | | 1
| lbs | Stale country bread, cut | | | -- into chunks | | 3/4
| cup | Olive oil | | 2
| large | Garlic cloves, minced | | 2
| lbs | Ripe tomatoes, peeled | | | -- seeded & chopped | | 10
| each | Basil leaves | | | Olive oil |
|
Procedures:
| 1 | Season the stock with the salt & pepper & bring to a boil. | | 2 | Stir in the bread & cook over medium heat for 2 to 3 minutes. | | 3 | Heat the olive oil in a large heavy pot over low heat. | | 4 | Add the garlic & saute for 3 to 4 minutes but do not let it burn. | | 5 | Stir in the tomatoes & the basil & let simmer for 5 minutes. | | 6 | Add the tomatoes to the stock & cook, uncovered, for 3 to 4 minutes. | | 7 | Remove from the heat & let stand for 1 hour so that the flavours can mingle. | | 8 | Serve hot or cold, drizzled with a little olive oil over the top of each serving. |
|
|
|
| |
| |
| |
|
|
|
|
|
|