Pappa al Pomodoro
SIPO • 3 September 2020
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 tomatoes: this recipe calls for the newest high quality SIPO tomatoes.
Pappa al pomodoro
Ingredients
50ml of olive oil, plus extra for drizzling
1 large onion, finely diced
6 garlic cloves, finely chopped
4 sprigs of basil SIPO
200g of stale bread, crusts removed, torn into chunks
800g Tomatoes high-quality variety SIPO
200ml of vegetable stock
salt
pepper
Method:
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
Was and chop the tomatoes over a bowl. Add the tomatoes to the pan and cook until thick and most of the liquid has evaporated.
Add basil, vegetable stock and bread and cook for 10 more minutes, stirring regularly to help break down the bread
Season well with salt and pepper.
Serve warm or chilled with basil and a good drizzle of extra virgin olive oil
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