Pappa Al Pomodoro Food

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PAPPA AL POMODORO



Pappa al Pomodoro image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons olive oil
4 ounces pancetta, diced
1 small red onion, halved
1 carrot, halved
2 cloves garlic, smashed
1/4 teaspoon red pepper flakes
3/4 teaspoon kosher salt
Two 14-ounce cans finely chopped or crushed tomatoes, such as Mutti
2 cups low-sodium chicken broth or vegetable broth, plus up to 1 cup more
4 cups stale bread cubes (1-inch cubes)
2 sprigs basil
One 2-inch piece Parmesan rind
1 cup freshly grated Parmesan
1/4 cup freshly grated Parmesan
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh basil

Steps:

  • Heat a medium Dutch oven over medium-high heat. Add the olive oil and pancetta, and cook until the pancetta is brown and crispy, about 4 minutes. Remove to a paper-towel-lined plate to drain.
  • Add the red onion, carrot, garlic and red pepper flakes to the pot. Reduce the heat to medium and cook, stirring often, until fragrant, 1 minute. Add the salt, canned tomatoes, chicken broth and bread cubes; stir to combine. Nestle in the basil sprigs and Parmesan rind. Bring to a simmer, then reduce the heat to maintain a gentle bubble. Stir in the pancetta.
  • Cook for 25 minutes, stirring often to break apart the bread and prevent the Parmesan rind from sticking to the bottom of the pan. If the soup gets too thick, add extra broth as needed; the finished soup should be silky and thickened. Stir in the grated Parmesan.
  • To serve, ladle the soup into bowls and top with a sprinkling of Parmesan, a drizzle of olive oil, and chopped basil.

PAPPA AL POMODORO



Pappa al Pomodoro image

Provided by Food Network

Categories     side-dish

Time 2h

Yield 4 servings

Number Of Ingredients 8

2 garlic cloves
2 tablespoons extra-virgin olive oil, plus extra for serving
1 pound ripe tomatoes, peeled and diced
Basil leaves, chopped, plus extra for serving
Salt
Pepper
1 quart chicken or beef stock, boiling
12 ounces stale homemade or stale Italian bread, thinly sliced

Steps:

  • Cut the 2 garlic cloves in half and brown in 2 tablespoons of oil. As soon as they start to turn color, add the tomatoes, plenty of basil, salt and pepper, to taste. Cook for 15 minutes and then add the boiling stock. When this has reached boiling point again, add the thinly sliced bread and continue cooking for 15 more minutes, stirring frequently. Remove from heat. After 1 hour, stir all rigorously so that the bread completely disintegrates. Serve hot or lukewarm, adding a touch of extra-virgin olive oil and fresh basil leaves. No cheese.

PAPPA AL POMODORO



Pappa al Pomodoro image

Provided by Michael Chiarello : Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons olive oil
1 small onion, chopped
1 garlic clove, thinly sliced
Pinch salt
2 pounds fresh tomatoes, peeled, seeded and roughly chopped
3/4-pound day-old Italian bread, roughly sliced
2 cups water
1 cup basil leaves, chopped
Freshly ground black pepper
3 tablespoons extra-virgin olive oil, optional
Grated Parmigiano-Reggiano

Steps:

  • In a 12-inch saute pan, heat the olive oil over a medium-high flame until hot but not smoking. Add the onion and garlic and saute for a few minutes, until onion is translucent. Add a pinch of salt. Add the chopped tomatoes and their juices and bring to a boil. Reduce to a simmer and let cook until the tomatoes begin to soften and break down, about 5 minutes.
  • Place the bread slices in a bowl and cover with 2 cups water. Tear the bread into rough pieces and add to tomato mixture. Add the remaining water from the bowl. Continue simmering until all the bread has absorbed as much liquid as possible, yielding a baby food-like consistency.
  • Stir in the basil. Season, to taste, with pepper. Add extra-virgin olive oil, if desired. Let the soup continue simmering for 10 more minutes, then serve immediately in warmed soup bowls. Garnish, to taste, with Parmigiano-Reggiano.

PAPPA AL POMODORO



Pappa Al Pomodoro image

Provided by Ina Garten

Categories     side-dish

Time 2h

Yield 6 servings

Number Of Ingredients 17

1/2 cup good olive oil
2 cups chopped yellow onion (2 onions)
1 cup medium-diced carrots, unpeeled (3 carrots)
1 fennel bulb, trimmed, cored, and medium-diced (1 1/2 cups)
4 teaspoons minced garlic (4 cloves)
3 cups (1-inch) diced ciabatta cubes, crusts removed
2 (28-ounce) cans good Italian plum tomatoes
4 cups chicken stock, preferably homemade
1/2 cup dry red wine
1 cup chopped fresh basil leaves
Kosher salt and freshly ground black pepper
1/2 cup freshly grated Parmesan
3 cups (1-inch) diced ciabatta cubes
2 ounces thickly sliced pancetta, chopped
24 to 30 whole fresh basil leaves
3 tablespoons good olive oil, plus more for serving
Salt and pepper

Steps:

  • Heat the oil in a large stockpot over medium heat. Add the onions, carrots, fennel, and garlic and cook over medium-low heat for 10 minutes, until tender. Add the ciabatta cubes and cook for 5 more minutes. Place the tomatoes in the bowl of a food processor fitted with the steel blade and process just until coarsely chopped. Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring the soup to a boil, lower the heat, and allow to simmer, partially covered, for 45 minutes.
  • Meanwhile, preheat the oven to 375 degrees F.
  • For the topping, place the ciabatta cubes, pancetta, and basil on a sheet pan large enough to hold them in a single layer. Drizzle with olive oil, sprinkle with salt and pepper, and toss well. Cook, stirring occasionally, for 20 to 25 minutes, until all the ingredients are crisp. The basil leaves will turn dark and crisp, which is perfectly fine. Reheat the soup, if necessary, beat with a wire whisk until the bread is broken up. Stir in the Parmesan and taste for seasoning. Serve hot sprinkled with the topping and drizzled with additional olive oil.

PAPPA AL POMODORO



Pappa Al Pomodoro image

Provided by Food Network

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

1 cup extra-virgin olive oil, plus extra for drizzling
1 large celery stalk, finely chopped
1 large carrot, finely chopped
1 onion, finely chopped
5 fresh basil leaves
1 loaf day old Tuscan or country-style bread, cut into small pieces
3 cups vegetable stock
1 (10-ounce) can peeled plum tomatoes, with juices
Salt and freshly ground black pepper

Steps:

  • In a large pot, heat the olive oil and throw in the celery, carrots, onions and basil. Fry up the vegetables until soft, and add the bread. Stir thoroughly until the bread has absorbed all the extra-virgin olive oil. Add a few ladles of vegetable stock and continue to stir very well. The vegetable stock helps to break down the bread, turning it into a soft, porridge-like consistency. Add the remaining broth and let it reduce.
  • Add the peeled plum tomatoes including the juices and roughly break up tomatoes with the back of a wooden spoon. Cook for an additional 10 minutes, making sure the pappa is dense, not soupy. Taste and season with salt and pepper. Let cool to room temperature and serve with a drizzle with the best extra-virgin olive oil you can find.

PAPPA AL POMODORO ALLA JAMIE OLIVER



Pappa Al Pomodoro Alla Jamie Oliver image

Make and share this Pappa Al Pomodoro Alla Jamie Oliver recipe from Food.com.

Provided by ShakenCake

Categories     European

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

500 g ripe cherry tomatoes
3 garlic cloves, finely sliced
1 large bunch basil leaves (leaves picked, stalks finely chopped)
extra virgin olive oil
2 (400 g) cans plum tomatoes
500 g stale bread

Steps:

  • Preheat oven to 180C/350°F.
  • Prick cherry tomatoes, toss with one sliced clove of garlic and a quarter of the basil leaves.
  • Drizzle with oil, sprinkle with salt and pepper, put in a roasting tray and cook for 20 minutes.
  • Heat more olive oil in a large pot, add remaining garlic and basil stalks, stir and gently fry for a minute until softened.
  • Add tinned tomatoes, fill tin with water, add that.
  • Break tomatoes up with spoon, boil, then simmer for 15 minutes.
  • Tear the bread into thumb sized pieces and add to pot, mix well, season to taste.
  • Tear in the basil leaves and let soup sit on low heat for ten minutes.
  • Remove roasted romatoes from tray and pour them into soup with their juices, basil, and oil from the tray.
  • Stir soup, it should be a thick, silky, porridge-like texture (adjust with water if necessary.
  • Remove from heat, add 6-7 tbsp olive oil.
  • Serve with a little extra basil torn over the top.

Nutrition Facts : Calories 405.5, Fat 4.9, SaturatedFat 1.1, Sodium 871, Carbohydrate 79.2, Fiber 7.7, Sugar 15.6, Protein 13.1

PAPPA AL POMODORO



Pappa al Pomodoro image

The soup equivalent of dipping your bread into tomato sauce, this rustic dish is summer's comfort food.

Categories     Bread     Soup/Stew     Garlic     Tomato     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

2 pounds tomatoes, cored, quartered
2 garlic cloves, smashed
1/2 teaspoon fennel seeds
6 tablespoons olive oil, divided, plus more
Kosher salt
Freshly ground black pepper
4 sprigs basil
1/4 loaf country-style bread, crust removed, torn into 2" pieces (about 1 1/2 cups), divided

Steps:

  • Preheat oven to 450°. Toss tomatoes, garlic, fennel seeds, and 3 tablespoons oil in a large baking dish; season with salt and pepper.
  • Roast, stirring occasionally, until the tomatoes are browned and the juices thicken, 30-35 minutes.
  • Transfer tomato mixture to a large saucepan; add basil, 1 cup torn bread, and 4 cups water. Bring to a boil, reduce heat, and simmer, stirring occasionally and breaking up bread and tomatoes a little, until bread is softened and soup has thickened slightly, 8-10 minutes; season with salt and pepper.
  • Meanwhile, tear remaining 1/2 cup bread into smaller pieces; toss on a baking sheet with 3 tablespoons oil; season with salt. Toast, tossing often, until crisp, 5-8 minutes.
  • Serve soup topped with toasted bread and drizzled with more oil.

SPEEDY PAPA AL POMODORO



Speedy papa al pomodoro image

Make our papa al pomodoro, a thrifty Tuscan stew made simply from stale bread and tomatoes. It's really quick to make and perfect for using up stale bread

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 20m

Number Of Ingredients 7

3 tbsp olive oil , plus extra to drizzle
3 large garlic cloves , crushed
small bunch basil , leaves shredded, stalks finely chopped
3 x 400g cans chopped tomatoes
3 tsp caster sugar
150g crusty stale bread (sourdough works well), torn
grated parmesan or vegetarian alternative, to serve

Steps:

  • Heat the oil in a non-stick casserole dish or saucepan. Add the garlic cloves and basil stalks and fry for 1 min. Tip in the chopped tomatoes, a canful of water and the sugar and season to taste. Bring to a simmer and cook for 15 mins.
  • Stir the bread through the soup to create a thick, stew-like consistency, then stir in most of the basil leaves. Ladle into bowls, finish with parmesan and some extra basil.

Nutrition Facts : Calories 270 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium

PAPPA AL POMODORO / CLASSIC ITALIAN TOMATO SOUP



Pappa Al Pomodoro / Classic Italian Tomato Soup image

This is a classic Italian tomato soup that uses ciabatta bread to thicken it. Unlike other recipes posted here, this soup is made with red wine & fennel, then at serving it is topped with pancetta and whole crispy basil leaves. The flavor is amazing! The recipe comes from the chef of a cooking class I had the pleasure to take. I am not sure what cookbook this may have come from. 4/12 Correction: recipe of Ina Garten (thanks Jekase!)

Provided by Chicagoland Chef du

Categories     < 4 Hours

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 17

1/2 cup olive oil
2 cups chopped yellow onions or 2 chopped yellow onions
1 medium-diced carrot, scrubbed, unpeeled, I peel and dice
1 fennel bulbs, trimmed, cored and medium dice or 1 1/2 cups fennel bulbs
4 teaspoons garlic cloves, minced or 4 garlic cloves
3 cups ciabatta, 1-inch dice, crust removed, I do not remove the crusts
2 (28 ounce) cans san marzano canned tomatoes
4 cups chicken stock
1/2 cup dry red wine
1 cup fresh basil leaf, chopped, if using dried, I have used dried about 3 Tablespoons I felt the dried equivalent of 1/3 C
1 tablespoon kosher salt, to taste
1 1/2 teaspoons pepper, to taste
1/2 cup freshly grated parmesan cheese
1 inch diced ciabatta, 3-5 cubes per bowl, approx. 5 slices
2 ounces pancetta, small dice, I brow up 4 ounces
12 basil leaves, can omit
3 tablespoons olive oil

Steps:

  • Heat the oil in a large stock pot over medium heat. Add the onions, carrots, fennel, and garlic. Cook over medium-low heat for 10 minutes, until tender.
  • Add the ciabatta cubes and cook for 5 more minutes.
  • Place the tomatoes in the bowl of a food processor fitted with a steel blade and process until coarsely chopped. Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 T salt, and 1 1/2 t pepper.
  • Bring the soup to a boil, lower the heat and allow to simmer, partially covered for 45 minutes.
  • MEANWHILE: Preheat oven to 375°F.
  • TOPPING:.
  • In a large bowl, put the reserved ciabatta bread cubes, pancetta and whole basil leaves in the bowl and drizzle with olive oil. Toss to coat.
  • On a lined sheet pan large enough for all ingredients, place the ingredients in a single layer, Be sure the basil leaves are flat. Sprinkle with salt and pepper.
  • Bake until the cubes are toasted, pancetta crispy and basil leaves turn dark & crisp. This may take 15-20 minutes.
  • Check on your soup. If the soup is too lumpy for you you can smash with a wooden spoon, potato masher or use a submersion blender to break up the bread cubes. Alternately you can puree in batches in a food processor or blender. Blend to desired consistency. I prefer a more rustic presentation.
  • *Take care to only fill the blender or food processor 1/3 when you puree HOT soup.
  • Turn up the heat to rewarm if necessary. At this point check for seasoning. Add more salt and pepper as needed.
  • Stir in parmesan cheese, top with basil leaf, pancetta and bread cubes.
  • Freezes well.

TUSCAN PAPPA AL POMODORO



Tuscan Pappa Al Pomodoro image

Pappa al pomodoro, a classic Tuscan soup that melds ripe tomatoes with crusty, day-old bread, is hearty enough to serve as a main course. Fresh basil complements the acidity of the tomatoes, red-pepper flakes add a hint of heat, and grated Parmigiano-Reggiano ensures a creamy consistency.

Provided by Martha Stewart

Categories     Soup Recipes

Number Of Ingredients 10

1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 onion, coarsely chopped (about 3/4 cup)
4 garlic cloves, minced
1/2 teaspoon red-pepper flakes
6 ounces day-old rustic bread, crust removed, cut into 1/2-inch cubes
3 pounds paste tomatoes (preferably Amish), blanched, peeled, and coarsely chopped
1 1/2 cups homemade or low-sodium store-bought chicken stock
Coarse salt and freshly ground pepper
1 cup fresh basil leaves, torn
1/2 cup grated Parmigiano-Reggiano, plus more for serving

Steps:

  • Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion and garlic, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add remaining 1/4 cup oil, the red-pepper flakes, and bread; cook, stirring occasionally, 3 minutes.
  • Add tomatoes and stock, and season with salt and pepper. Bring mixture to a simmer, and cook, stirring occasionally, until the bread has broken down and melded into the tomatoes, about 15 minutes (the soup will be thick).
  • Remove from heat; stir in basil and cheese. Season with pepper. Serve drizzled with oil and sprinkled with cheese.

PAPPA AL POMODORO



Pappa al Pomodoro image

If you have bright summer tomatoes and some day-old bread, you're already most of the way to this dish, a Tuscan bread stew. The tomatoes are puréed, then cooked down with onions and garlic and finished with crumbled bits of the bread, and served at room temperature. It's ready in 30 minutes for a satisfying summer dinner.

Provided by Florence Fabricant

Categories     side dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

3 pounds ripe fresh tomatoes
8 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
4 cloves garlic, chopped
1 9-inch piece day-old Italian bread
3 tablespoons finely chopped basil
Salt and freshly ground black pepper
Basil leaves for garnish

Steps:

  • Cut the tomatoes in half horizontally and squeeze the halves gently to remove the juice and seeds. Coarsely chop the tomatoes, removing the cores. Place in a food processor and process to a finely chopped but not a pureed consistency.
  • Heat half the oil in a large saucepan or skillet. Add the onion and cook until soft but not brown. Stir in the garlic, saute briefly, then add the tomatoes. Cook about 10 minutes, until the tomatoes have softened and are thick.
  • Soak the bread briefly in cold water, squeeze out the water, then crumble the bread into the tomato mixture. Mix, then add the basil and season to taste with salt and pepper. The mixture should be thick.
  • Serve at room temperature garnished with basil leaves and with the remaining olive oil drizzled over the top.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 15 grams, Carbohydrate 13 grams, Fat 19 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 618 milligrams, Sugar 7 grams

PAPPA AL POMODORO



Pappa al Pomodoro image

Categories     Soup/Stew     Tomato     Winter     Gourmet

Yield Makes about 7 cups

Number Of Ingredients 6

1 medium onion
2 garlic cloves
3 tablespoons olive oil
a 28- to 32-ounce can organic tomatoes
1/2 loaf day-old rustic Italian bread
3 1/2 cups chicken broth

Steps:

  • Finely chop onion and mince garlic. In a 4-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté onion and garlic, stirring, until softened. Drain tomatoes, reserving juice, and chop. Stir tomatoes and reserved juice into onion mixture and simmer, stirring occasionally, 15 minutes.
  • While tomato mixture is simmering, discard crust from bread and cut enough bread into 1-inch cubes to measure 2 cups. Add bread and broth to tomato mixture and simmer, stirring occasionally, until bread has absorbed liquid and soup is thick, about 40 minutes. Season soup with salt and pepper.

PAPPA AL POMODORO (ITALIAN BREAD AND TOMATO SOUP)



Pappa Al Pomodoro (Italian Bread and Tomato Soup) image

This is a stick-to-your-ribs soup that is homey and delicious. You not only economize with this recipe by using up your stale bread deliciously, you also prepare an international treat that few know about and really needs more recognition. Please note that this could easily be turned into a vegetarian recipe by using vegetable broth.

Provided by evelynathens

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

6 cloves garlic
1 large onion, peeled,cut in half,thinly sliced
1/4 cup olive oil
1/2 teaspoon red chili pepper
1 (1 3/4 lb) can plum tomatoes
1 lb stale bread, sliced,torn into small pieces
6 cups broth, of your choosing
1 cup packed basil, shredded
grated parmesan cheese
extra virgin olive oil

Steps:

  • Sauté the garlic and onion in olive oil with the chili pepper until the garlic has lightly browned and the onion is just getting golden; add the tomato; season with salt; add half the basil leaves torn into tiny pieces; crush the tomatoes with the back of a wooden spoon and stir; cook until the tomatoes fall apart (about 20 minutes).
  • Put the bread into the sauce; the bread will soak up the sauce and it will get quite thick; add enough stock to soften the bread and to make it liquidy; add the remaining basil and cook until the bread becomes a kind of mush (this is called'pappa').
  • Serve, sprinkling with parmesan cheese and a drizzle of extra virgin olive oil over each serving.

PAPPA AL POMODORO (TUSCAN BREAD SOUP)



Pappa Al Pomodoro (Tuscan Bread Soup) image

I made Dark Tuscan Bread (Pane Toscano Scuro) Recipe #85123 , and I needed a recipe to use up the stale bits. I made this soup and it was lovely and such a handy way to use up stale bread! Just thinking about it is making my mouth water. You can use any bread you like, but a tuscan bread is the best.

Provided by Cynna

Categories     European

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

3 tablespoons extra virgin olive oil
3 garlic cloves, crushed
1/2 teaspoon red pepper flakes, crushed
1 (12 ounce) can whole tomatoes
salt and black pepper
1/4 cup water
1/3 loaf bread, day old Tuscan
20 fresh basil leaves, torn

Steps:

  • In a medium pot over medium-high heat, add olive oil and crushed garlic.
  • When the garlic flavors infuse oil, add the red pepper flakes being careful not to burn them.
  • Add the whole can of tomatoes into the pot, then using a spatula cut the tomatoes into chunks.
  • Add salt and ground black pepper, to taste.
  • (Remember, bread chunks will be added to this so make it a bit saltier then you would like it to be.)
  • Add water and stir.
  • With your hands, pull the bread into bite-sized chunks, then add them to the pot.
  • "Toss" (do not stir) bread chunks in to the soup.
  • Add basil leaves.
  • Serve hot and enjoy!

Nutrition Facts : Calories 398.7, Fat 22.9, SaturatedFat 3.4, Sodium 464.8, Carbohydrate 42.9, Fiber 4.2, Sugar 7.8, Protein 7.2

MICROWAVE PENNE PAPPA AL POMODORO



Microwave penne pappa al pomodoro image

This perfect pasta dish for one can be whipped up in just 25 minutes using only a microwave - ideal for a quick lunch or weeknight dinner

Provided by Jack Monroe

Categories     Dinner, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 6

1 garlic clove, crushed, or pinch of garlic granules
small handful fresh basil or 1/4 tsp of mixed dried herbs
250g chopped tomatoes
25g bread, diced or torn (crusts are best but any bread will do)
85g penne pasta
2 tbsp vegetable or sunflower oil

Steps:

  • Combine the garlic, herbs, tomatoes and a pinch of salt in a microwaveable bowl. Fold the bread crusts through then add the pasta, making sure it's completely coated in the sauce so it doesn't dry out. Cover the bowl with cling film then pierce a few times in the centre. Put kitchen paper on your microwave plate to absorb any spills then place the bowl on top and cook on High for 2 mins. Carefully peel back the cling film and stir well. Add 80ml water and stir again, then replace the film and leave to stand for 1 min.
  • Return the bowl to the microwave and cook on Medium for 4 mins. Remove from the microwave, peel back the film and stir well. Add a splash of water if the sauce is starting to dry out. Cook on Medium for another 4 mins. Add another splash of water if needed then stir the oil through to serve.

Nutrition Facts : Calories 547 calories, Fat 25 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.4 milligram of sodium

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From theguardian.com


WHERE TO EAT THE BEST PAPPA AL POMODORO IN THE WORLD ...
Recommended by Clodagh McKenna and 7 other food critics. "They are famous for their pappa al pomodoro, which my boyfriend Sebastiano had; it’s a tomato bread soup and it was delicious." 2
From tasteatlas.com


PAPPA AL POMODORO (TUSCAN TOMATO BREAD ... - FAMILYSTYLE …
Instructions. Put half of the bread cubes in a blender along with the water, 1/4 cup olive oil, garlic and 1/2 teaspoon salt. Blend to form a smooth paste. Heat 2 tablespoons olive oil in a large pot and place over medium heat. Add the onion and a pinch of salt and cook until onion is very soft, but not browned.
From familystylefood.com


PAPPA AL POMODORO RECIPE - LA CUCINA ITALIANA
Italian Food Italian Dishes Pappa al Pomodoro Recipe by Anna Pioli Editorial Staff August 16, 2021. August 16, 2021 . Save Save; Print; This Tuscan bread and tomato soup tastes just as comforting as making a “scarpetta” (dipping your bead) in tomato sauce. Pappa al pomodoro is summer Tuscan comfort at its most gratifying. This tomato soup of sorts is …
From lacucinaitaliana.com


PAPPA AL POMODORO - ITALY HERITAGE
Pappa al Pomodoro. Pappa al Pomodoro is an ancient Tuscan recipe of the peasants' tradition, to re-use in a creative, tasty way stale bread. In the past throwing away food was considered very near to a mortal sin. This kind of tomato soup where stale bread is soaked in a tomato sauce and cooked, allowed to bring on the table an exquisite dish ...
From italyheritage.com


PAPPA AL POMODORO - THE DAILY MEAL: #1 FOR RESTAURANTS ...
The Italian word Pappa translates to mush, or baby food. That pretty much describes the consistency of the finished product; a porridge that can be eaten at any age. But with amazing tomatoes, fresh basil and high quality olive oil, the flavor is anything but bland! PrintPappa al Pomodoro. Number of servings: Serves 4. Per Serving 375 calories. Fat 29 g. …
From thedailymeal.com


PAPPA AL POMODORO WITH GRANA PADANO & PROSCIUTTO DI SAN ...
There is something supremely comforting about good honest peasant food, and a bowl of pappa al pomodoro is no exception. By and large peasant food may be frugal and ordinary, but it is rarely light on taste. Pappa al pomodoro is a classic Tuscan dish, a simple tomato soup that is thickened and flavoured with a couple of slices of rustic bread. Like all …
From fussfreeflavours.com


TUSCAN BREAD & TOMATO SOUP (PAPPA AL POMODORO) - ITALIAN ...
Add pepper and more salt if needed. Let simmer for 30-40 minutes, stirring occasionally and breaking bread into smaller pieces. Soup is ready ready when bread and tomatoes become one completely mushy mix. Add torn fresh basil leaves, give a final stir. Serve hot, drizzled with high quality extra virgin olive oil.
From italianrecipebook.com


BREAD & TOMATO SOUP (PAPPA AL POMODORO) - JAMIE OLIVER
Method. Preheat the oven to 180ºC/350ºF/gas 4. Peel and finely slice the garlic, then pick the basil leaves, finely slicing the stalks. Prick the cherry tomatoes and place in a roasting tray, scatter over one of the sliced garlic cloves and a quarter of the basil leaves. Drizzle with extra virgin olive oil, sprinkle with sea salt and black ...
From jamieoliver.com


PAPPA AL POMODORO (BREAD AND TOMATO SOUP)
Pappa al pomodoro is a simple, rustic soup made from day old bread, fresh tomatoes, garlic, basil and extra virgin olive oil, and a very pleasant, simple stock called Brodo. Brodo is a stock made from veal or beef bones, a boiling fowl or chicken, and some simple vegetables. The brodo is not concentrated like a chicken or beef stock, so it really allows the …
From afamilyfeast.com


THIS WARMING WINTER PAPPA AL POMODORO IS EXACTLY THE ...
Pappa al Pomodoro is a classic, Italian tomato & bread soup that deserves a permanent position on your kitchen’s weeknight menu. Quick and easy to assemble, this rustic soup is warming in winter ...
From cbc.ca


PAPPA AL POMODORO RECIPE - LA CUCINA ITALIANA
Learn how to prepare at home Pappa al pomodoro, the traditional thick Tuscan bread soup. The classic recipe has fresh tomatoes, bread, olive oil, garlic, basil. As a regional dish from cucina povera, It is usually made with stale or leftover bread.
From lacucinaitaliana.com


PAPPA AL POMODORO (TUSCAN BREAD SOUP) - PINCH AND SWIRL
Pappa al Pomodoro means "Tomato Mush" in Italian - ha! Though Pappa al Pomodoro has ancient origins, the 1912 book, Il Giornalino di Gian Burrasca and a 1964 television adaptation of the book popularized it. The Radiotelevisione Italiana TV series starred Italian singer Rita Pavone who sang, "Viva la pappa col pomodoro".
From pinchandswirl.com


PAPPA AL POMODORO RECIPE - GREAT ITALIAN CHEFS
Pappa al pomodoro is what most people would call the definitive taste of Italy; tomatoes, garlic, basil and plenty of extra virgin olive oil. The very thick soup is full of Tuscan bread (which traditionally doesn’t contain salt and therefore goes stale quicker than regular bread) and can be served warm and comforting or chilled and refreshing. Good quality olive oil is key here, as are …
From greatitalianchefs.com


MY BEST PAPPA AL POMODORO, THE TUSCAN TOMATO BREAD SOUP ...
My best pappa al pomodoro for Summer. I have reluctantly abandoned the tomato purée, which had freed the pappa al pomodoro from the summer constraint, in favour of ripe Florentine ribbed tomatoes, peeled and crushed with my hands.Obviously in winter, whenever I experience a physical need for my dose of pappa al pomodoro, I would do with a jar of good …
From en.julskitchen.com


PAPPA AL POMODORO - ITALIAN FOOD FOREVER
In a large pot saute the onions in the oil over medium heat until they are translucent. Add the garlic and cook until fragrant. Add the tomatoes and bring to a boil. Reduce the soup to a simmer and cook 20 minutes to thicken the tomatoes. Add the broth and mix well, then cook another 10 minutes. Add the bread cubes and basil, and then season ...
From italianfoodforever.com


PAPPA AL POMODORO WITH SARDINES RECIPE - LA CUCINA ITALIANA
Pappa al Pomodoro is the ultimate Tuscan comfort food. The thick soup of day-old Tuscan bread and tomatoes is a menu staple at Florence trattorie. Our version is topped with marinated sardines for an extra savory bite.
From lacucinaitaliana.com


PAPPA AL POMODORO - YOURS TRULY, WINE
Pappa al Pomodoro is the quintessential classic Tuscan soup made from stale bread and crushed tomatoes.Peasant food at its finest. This comforting soup can be found on tables across Italy year-round. I highly recommend a sexy Sangiovese, like Poggio Grande’s Piano, with this savory bowl of goodness.
From yourstrulywine.com


PAPPA AL POMODORO RECIPE - BON APPéTIT
Step 2. Transfer tomato mixture to a large sauce-pan; add basil, 1 cup torn bread, and 4 cups water. Bring to a boil, reduce heat, and simmer, stirring occasionally and breaking up …
From bonappetit.com


PAPPA AL POMODORO SOUP | VEGETABLE RECIPES - JAMIE OLIVER
Method. Peel and finely slice the garlic, and place in a large pan on a medium heat with 1 tablespoon of olive oil, stirring regularly. Pick the baby basil leaves into a bowl of cold water for later, then pick the rest of the leaves into the pan. Before the garlic starts to colour, add the tomatoes and 2 tins’ worth of water, season with sea ...
From jamieoliver.com


PAPPA AL POMODORO - FOOD NETWORK
Pappa al pomodoro. Preparation Time 30 mins; Cooking Time 90 mins; Serves 4; Difficulty Easy; Measurement Converter. Convert From. Convert To. Value. Ingredients. 2 garlic cloves. 2 tbsp extra-virgin olive oil, plus extra for serving. 450g ripe tomatoes, peeled and diced. Basil leaves, chopped, plus extra for serving. Salt. Pepper. 900ml chicken or beef stock, boiling. …
From foodnetwork.co.uk


PAPPA AL POMODORO (5 INGREDIENTS) - MY KITCHEN LITTLE
Preheat the oven to 400 degrees F. Adjust the rack to the middle position. Add the olive oil to a large pot or deep skillet set over medium heat. Add the tomatoes, garlic and herb cheese spread, and pesto – stirring to help melt the spread and pesto into the tomatoes. Add about 1.5 cups of water to the pot and stir.
From mykitchenlittle.com


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