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Pappa al Pomodoro

Blossom Lady
Dec 30, 2023 06:22 AM
Pappa al Pomodoro

Sting and Trudie Styler's private chef, Joe Sponzo, grows tomatoes at Il Palagio for his take on the classic Tuscan pappa al pomodoro, a hearty tomato-bread soup. When they're ripe, Sponzo passes them through a food mill to make passato, a concentrated tomato puree he jars for year-round use. He buys his bread in Figline Valdarno, from a bakery that uses a wood-fired oven. "You want a dense, crusty bread, then let it get stale for two days," he says.

  • 5 pounds tomatoes
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 1 large onion, halved lengthwise and thinly sliced
  • 4 garlic cloves, thinly sliced
  • Pinch of crushed red pepper
  • Salt
  • 1/2 pound stale, crustless, 1-inch Italian bread cubes (4 cups)
  • 1 cup basil leaves, torn
  • Ricotta cheese, for serving
Prep Time:
30 minutes
Total Time:
60 minutes
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