PAPPA POMODORO RECIPE RECIPES
PAPPA AL POMODORO RECIPE - JOE SPONZO | FOOD & WINE
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. More Vegetable Soups
Provided by Joe Sponzo
Total Time 1 hours 0 minutes
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Fill a large bowl with ice water. Cut a slit in the base of each tomato. Add the tomatoes to the boiling water and blanch just until the skins start to split, about 10 seconds. Transfer the blanched tomatoes to the ice water to cool.
- Peel and halve the tomatoes crosswise. Working over a mesh strainer set over a large bowl, pry out the seeds and press the tomato juice and pulp through the strainer. Discard the seeds. Coarsely chop the tomatoes.
- Wipe out the pot and heat the 1/2 cup of olive oil. Add the onion and cook over moderate heat, stirring, until softened, about 6 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and crushed red pepper and season with salt. Cover partially and simmer over moderately high heat until the tomatoes have cooked down, about 30 minutes.
- Add the bread and the reserved tomato juices to the soup and cook, mashing the bread until fully incorporated, and season with salt. Stir in the basil leaves. Spoon the soup into shallow bowls, drizzle lightly with olive oil, top with a dollop of ricotta and serve right away.
TUSCAN BREAD AND TOMATO SOUP (PAPPA AL POMODORO) RECIPE ...
Pappa means pap, which is what this soup is. If you ever needed proof that stale bread needn’t go to waste, this soup is it. And this stale bread recipe can be made with canned tomatoes, so you can make it throughout the year. When the weather is hot, you can serve this at room temperature.
Provided by Martha Rose Shulman
Total Time 30 minutes
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- If your bread is too hard to cut, douse it with water first. Then remove the crusts and cut into cubes. You should have about 7 cups.
- Heat the oil in a large, heavy soup pot over medium-low heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for about a minute, until fragrant. Add the tomatoes, tomato paste, sugar, red pepper flakes, and salt and pepper, and cook, stirring occasionally, until the tomatoes have cooked down, about 10 minutes. Taste and adjust seasoning.
- Stir the bread cubes into the tomatoes. Add the water, half the basil, and about 1 teaspoon salt. Bring to a simmer and simmer, stirring and mashing the bread, for about 10 minutes, until the soup is thick, like oatmeal. Stir in the remaining basil, taste and adjust seasoning. Serve hot, warm, or room temperature.
Nutrition Facts : @context http//schema.org, Calories 278, UnsaturatedFatContent 6 grams, CarbohydrateContent 45 grams, FatContent 7 grams, FiberContent 5 grams, ProteinContent 10 grams, SaturatedFatContent 1 gram, SodiumContent 903 milligrams, SugarContent 9 grams, TransFatContent 0 grams
More about "pappa pomodoro recipe recipes"
PAPPA AL POMODORO SOUP | VEGETABLE RECIPES | JAMIE OLIVE…
This Italian store-cupboard meal is a wonderful way to make a loaf of stale bread stretch further. It’s also brilliantly quick to put together – enjoy!
From jamieoliver.com
Total Time 21 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 464 calories per serving
From jamieoliver.com
Total Time 21 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 464 calories per serving
- 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 salt and black pepper, and bring to the boil, gently mashing the tomatoes.
- Tear in the stale bread, stir, then leave to simmer on a low heat for 5 minutes, or until thick and delicious.
- Finely grate and stir in the Parmesan, then taste and season to perfection.
- Dish up, sprinkle over the reserved baby basil leaves and drizzle each bowlful with 1 tablespoon of good extra virgin olive oil. Heaven.
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TUSCAN TOMATO SOUP (PAPPA AL POMODORO) RECIPE | ALLRECIPES
Known in Tuscany and all over Italy as Pappa al pomodoro, this thick soup is made with tomatoes, Parmesan, and day-old bread. You can use this soup as base for a more gourmet dish, adding grilled fish or prawns on top.
From allrecipes.com
Total Time 55 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Tomato Soup Recipes
Calories 561.3 calories per serving
From allrecipes.com
Total Time 55 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Tomato Soup Recipes
Calories 561.3 calories per serving
- Ladle soup into bowls and serve with shaved Parmesan cheese and drizzled with remaining olive oil. Garnish with basil leaves.
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PAPPA AL POMODORO RECIPE RECIPE | EPICURIOUS
The soup equivalent of dipping your bread into tomato sauce, this rustic dish is summer's comfort food.
From epicurious.com
Reviews 3.8
Total Time 1 hours our
From epicurious.com
Reviews 3.8
Total Time 1 hours our
- Serve soup topped with toasted bread and drizzled with more oil.
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PAPPA AL POMODORO RECIPE | LAURA IN THE KITCHEN - INTERNET ...
From laurainthekitchen.com
- 1) Preheat your oven to 400 degrees. 2) Toss the cherry tomatoes with a little olive oil and season with salt and pepper to taste. Lay them in a single layer on a baking sheet and roast them for about 15 to 20 minutes or until they start to get brown and caramelize. 3) In a medium size soup pot over medium high heat, sautee the olive oil and garlic until fragrant, add the crushed tomatoes and cook for about 1 minute. Pour about 1 ? cup of water in the can of crushed tomatoes that has some sauce left over in it, add it to the crushed tomatoes and season with salt and pepper to taste. Cook for about 15 to 20 minutes. 4) Add the roasted cherry tomatoes and the chopped roasted pepper to the crushed tomato and water mixture and cook for a couple more minutes. 5) Turn the heat off and add the cubes of bread and fresh basil. Let sit for about 5 minutes and dig in!
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PAPPA AL POMODORO RECIPE | RACHAEL RAY IN SEASON
From rachaelraymag.com
- Heat a medium soup pot over medium-low heat. Add the EVOO, 3 turns of the pan, the garlic and three-quarters of the chopped onion and cook for 7 to 8 minutes, stirring occasionally. Add the diced tomatoes and the crushed tomatoes and season with salt and pepper. Add the broth and raise the heat until the soup bubbles. Reduce the heat to a simmer and add the bread and beans. Stir the soup as it simmers until it thickens to a stewlike consistency. Turn off the heat, adjust the salt and pepper and ladle the soup into shallow bowls. Top with the grated Parmigiano-Reggiano, an additional drizzle of EVOO and a spoonful of the remaining onion. Garnish with the torn basil. Pass around extra grated Parmigiano-Reggiano at the table.
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PAPPA AL POMODORO (5 INGREDIENTS) - MY KITCHEN LITTLE
A cozy, hearty Tuscan style bread soup recipe that has a few our our favorite kitchen hacks going on as well. We'll employ pre-made garlic bread and a garlicky, herbaceous cheese spread to conjure maximum flavor in almost no time at all.
From mykitchenlittle.com
From mykitchenlittle.com
- Serve in bowls, topped with the remaining croutons, for crunch, a scattering of either fresh arugula or basil, some shaved/grated parmesan cheese, and a nice drizzle of fruity olive oil. Enjoy!
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PAPPA AL POMODORO RECIPE - NYT COOKING
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.
From cooking.nytimes.com
Reviews 3
Total Time 30 minutes
Cuisine italian
Calories 220 per serving
From cooking.nytimes.com
Reviews 3
Total Time 30 minutes
Cuisine italian
Calories 220 per serving
- Serve at room temperature garnished with basil leaves and with the remaining olive oil drizzled over the top.
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BREAD & TOMATO SOUP | BREAD RECIPES | JAMIE OLIVER RECIPES
This Tuscan soup is delicious and family friendly. I've added roasted cherry tomatoes to my recipe, but it also works really well just with good-quality tinned.
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 516 calories per serving
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 516 calories per serving
- 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 pepper, toss to coat, then roast for 20 minutes to intensify the flavour.
- Meanwhile, heat a lug of oil in a large pan, add the remaining garlic and the basil stalks and fry for 1 minute, or until softened.
- Tip in the tinned tomatoes, breaking them up with a spoon, then add 1 tin's worth of water. Bring to the boil, then reduce to a simmer for 15 minutes.
- Tear in the bread up, mix well and season to taste. Tear in most of the remaining basil leaves and let the soup sit on a low heat for 10 minutes.
- By this time the roasted tomatoes will be done, with juice bursting out of their skins, so add them to the pan, remembering to scrape all the lovely juices and sticky bits from the bottom of the tray.
- Give the soup a good stir – you're looking to achieve a thick, silky, porridgey texture, so feel free to adjust it with a little water, if needed.
- Remove from the heat, add 6 tablespoons of extra virgin olive oil, and divide between your bowls. Serve with the remaining basil torn over the top.
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PAPPA AL POMODORO RECIPE - GREAT ITALIAN CHEFS
Feb 28, 2019 · Method. print recipe. 1. Heat the oil in a large saucepan and cook the onion and garlic with a pinch of chilli flakes on a low heat for 15 minutes or until very soft but without colour. 2. Strain the tinned tomatoes over a bowl, reserving the juice. Add the tomatoes to the pan and cook until thick and most of the liquid has evaporated.
From greatitalianchefs.com
From greatitalianchefs.com
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PAPPA AL POMODORO | CIAO ITALIA
Directions. Heat the 3 tablespoons of olive oil in a sauté pan and cook the celery, carrots, onion and garlic until softened. Add the plum tomatoes and the cherry tomatoes and cook 30 minutes …
From ciaoitalia.com
From ciaoitalia.com
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PAPPA AL POMODORO RECIPE - RECIPES FROM ITALY
Jan 28, 2021 · Pappa al pomodoro can be stored for up to 2 days in the fridge and placed in an airtight container. Tips and Tricks for Making Pappa al Pomodoro. Bread and salt – Traditional recipe of Pappa al Pomodoro wants Tuscan bread.
From recipesfromitaly.com
From recipesfromitaly.com
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PAPPA AL POMODORO | CIAO ITALIA
Directions. Heat the 3 tablespoons of olive oil in a sauté pan and cook the celery, carrots, onion and garlic until softened. Add the plum tomatoes and the cherry tomatoes and cook 30 minutes on low heat, uncovered. Preheat the oven to 350°F. Pass the tomato and vegetable mixture through a food mill or puree it.
From ciaoitalia.com
From ciaoitalia.com
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PAPPA AL POMODORO - CIRIO 1856
Cut the white part of the leek into very fine rings and stew it in a pan with a tablespoon of oil over very low heat. 2. Brown a thinly sliced garlic clove in the same pan for a few minutes, then add the tomato puree. Add salt and cook for about ten minutes. Meanwhile, […]
From cirio1856.com
From cirio1856.com
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PAPPA AL POMODORO RECIPE - RECIPES FROM ITALY
Jan 28, 2021 · Pappa al pomodoro can be stored for up to 2 days in the fridge and placed in an airtight container. Tips and Tricks for Making Pappa al Pomodoro. Bread and salt – Traditional recipe of Pappa al Pomodoro wants Tuscan bread.
From recipesfromitaly.com
From recipesfromitaly.com
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PAPPA AL POMODORO - AUTHENTIC TUSCAN RECIPE | 196 FLAVORS
Apr 26, 2019 · Pappa al pomodoro (or pappa col pomodoro) is a thick soup prepared with fresh tomatoes, bread, olive oil, garlic and basil from the Siena area in Tuscany.It can be served hot, tepid, or chilled like a Spanish gazpacho.. Like most traditional recipes from the region, it is the very high quality of the ingredients that make or break a simple dish like pappa al pomodoro, starting the tomatoes.
From 196flavors.com
From 196flavors.com
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TUSCAN PAPPA AL POMODORO (ITALIAN BREAD SOUP) | GIADZY
Tuscan Pappa al Pomodoro (Italian Bread Soup) 50 Serves 4 to 6. Heat a medium Dutch oven over medium-high heat. Add the olive oil and pancetta to the pot, and cook until brown and crispy, about 4 minutes. Remove the pancetta to a paper towel–lined plate to drain. Add the onion, carrot, garlic, and red pepper flakes to the pan with the drippings.
From giadzy.com
From giadzy.com
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PAPPA AL POMODORO RECIPES
Steps: Heat 3 tablespoons olive oil in a large saucepan over medium heat; add chopped onion, chopped carrot, and chopped celery. Cook until softened, stirring often, about 15 minutes.
From tfrecipes.com
From tfrecipes.com
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PAPPA AL POMODORO RECIPE - LOS ANGELES TIMES
Aug 02, 2017 · 3 or 4 slices of rustic bread, lightly toasted. 1. Heat a heavy pot over medium heat until hot. Add enough olive oil to coat the bottom of the pan by 1/8-inch, ½ to 1 cup. Add the garlic and sage ...
From latimes.com
From latimes.com
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