Pappa al Pomodoro

Recipe courtesy Il Latini

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Picture of Pappa al Pomodoro Recipe Photo: Pappa al Pomodoro Recipe
Rated 3 stars out of 5
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Total Time:
2 hr 0 min
Prep
30 min
Cook
1 hr 30 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 2 garlic cloves
  • 2 tablespoons extra-virgin olive oil, plus extra for serving
  • 1 pound ripe tomatoes, peeled and diced
  • Basil leaves, chopped, plus extra for serving
  • Salt
  • Pepper
  • 1 quart chicken or beef stock, boiling
  • 12 ounces stale homemade or stale Italian bread, thinly sliced

Directions

Cut the 2 garlic cloves in half and brown in 2 tablespoons of oil. As soon as they start to turn color, add the tomatoes, plenty of basil, salt and pepper, to taste. Cook for 15 minutes and then add the boiling stock. When this has reached boiling point again, add the thinly sliced bread and continue cooking for 15 more minutes, stirring frequently. Remove from heat. After 1 hour, stir all rigorously so that the bread completely disintegrates. Serve hot or lukewarm, adding a touch of extra-virgin olive oil and fresh basil leaves. No cheese.

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Newest Ratings and Reviews

Read all 1 reviews

  • on October 15, 2005

    Flag

    I enjoy going to Il Latini when I'm in
    Florence. I would say it's
    good, but not the best.
    Needs onion & a little more garlic. When using fresh tomatoes,
    I prefer roasting them first. I always use my homemade broth.
    It makes a radical difference in the end results, NOT only in
    this recipe, but many other recipes.
    I also noticed the recipe does not state how much basil. Need @ least 1/2 c
    basil. Taste as u season, than taste again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
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