Pappa al Pomodoro
The Chianti area of Italy may be known for its red wines, but it’s also a fertile land where tomatoes abound. This particular recipe, pappa al pomodoro, from our Chianti cooking vacation “Cook in the Heart of Chianti” proves that delicious meals can come from simple — but fresh — ingredients. At the same time, this classic late summer dish is often traditionally made when a garden produces more tomatoes than you know what to do with! In ways, it’s a “leftover” meal, as the bread should also be dry. The result? A delicious hearty and thick soup.
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Fresh basil leaves
1. Take tomatoes, cut with a cross using a knife, and dip them into boiling water for a few seconds. When the skin of the tomato begins to come off, put the tomatoes into cold water.
2. Cut the garlic and celery into big pieces. Then, take a pan with high edges, and blanch the garlic and celery. When the oil begins to heat up, all the scents will emerge, and then its time to add the tomatoes.
3. Cook the mixture over medium heat for about five minutes, and then add the dry bread (which you’ve cut into medium-large pieces).
4. Continue to cook, and add the vegetable bouillon (the consommé is made very simply; it is made by combining cold water, celery, carrot, and onion, then boiled).
5. Wait until the liquid evaporates and then when it starts to stick, add more vegetable bouillon. Repeat three times.
6. Remove the celery and garlic, and start to break the bread.
7. Take a whisk, and mix the tomato soup to your liking by adding salt, pepper, fresh basil leaves, and extra virgin olive oil.
8. Buon Appetito!