Pandora
I have never had Tuscan bread, but I've made Pappa al Pomodoro (sp?), with ciabatta. I know it's supposed to be made with Tuscan bread, though. Which isn't availble here. Even with the ciabatta, I LOVED the soup. I used Siphie Grigson's recipe (see below). I think I got it from the BBC website, but it's no longer to be found there.
new omnivore on the block 2144Hi everyone. Thank you for the warm welcome! I like it here already. Notbob, I worked out to ignore Chung pretty quickly! Rhonda, I'm in Surry Hills, grew up in Leichhardt which I...
One of my favorite meals ever. Have you ever used Tuscan bread for that, Pandora?
Pappa Al Pomodoro by Sophie Grigson from Sophie Grigson's Weekends
Sophie Grigson tempts the taste buds with this fabulous take on a traditional Tuscan soup. Stale bread never tasted so good!
Servings: 6-8 Level of difficulty: Easy Preparation Time: 30 minutes Cooking Time: 50 minutes
Ingredients Main: 350g stale bread with crusts, thickly sliced 1 large onion, finely chopped 150ml Olive oil 4 garlic cloves, finely chopped 1kg ripe tomatoes, skinned and roughly chopped salt and fresh ground black pepper 1.5 litres light chicken or vegetable stock 1 small bunch of fresh basil leaves, shredded
what's for dinner 2147Andy Yeah, sure you did. Live inside a huge gated place with no friends and an alarm system. That was fun. I was...
To serve: extra virgin olive oil freshly grated Parmesan (optional)
Method 1. Pre-heat the oven to 150¡C-gas 2. Spread the bread out on a baking tray and dry in the oven for 10-15 minutes. Break into pieces.
2. Pour 2 tablespoons of olive oil into a large saucepan and cook the onion until softened. Add the garlic and raise the heat slightly. As soon as the garlic begins to brown add the tomatoes and season with salt and freshly ground black pepper.
3. Simmer for 10 minutes, allow the mixture to cool slightly, and then pbutt through the fine plate of mouli-legumes or liquidise and sieve.
4. In a separate pan, bring the stock up to the boil and add the pureed tomato mixture, bread, remaining olive oil and torn basil. Season to taste with salt and freshly ground black pepper.
5. Simmer for 20-30 minutes, stirring occasionally, until the soup is very thick. Taste again and adjust seasonings.
6. Serve hot or cold, with a drizzle of olive oil and, if you wish, a scattering of Parmesan.
