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MommaCottage Cheese Berry Cobbler 6 days ago
Berry cobbler:Sounds easy & delicious-use splendda...
various recipies
mTomato Bruschetta 11 days ago
must try
Sandra CoyeHello Dolly Bars 16 days ago
Why don't you allow us to download the recipes?
JoAnne, if you don't like coriander you can just s...
JoAnnePoultry Seasoning 29 days ago
Can I use any other ingredient for the coriander?
You are welcome, Dolly :)
DollyBaked Goat Cheese Dip 1 month ago
Thank you.
I'm glad you liked it, Susan! 
SusanLavender Lemon Drop Martini 2 months ago
Sounds delicious!

Pappa al Pomodoro

Blossom Lady
Dec 30, 2023 07:22 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.

Ingredients:
  • 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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