Font Size:
  • A
  • A
  • A

E-mail This Page to Your Friends

x

All fields are required.

Separate multiple e-mail addresses with a comma

(i.e. sally@food.com, frank@food.com)

Sending E-mail

Sending E-mail

Or Do Not E-mail

Success!

A link to this page was e-mailed

Pappa al Pomodoro

Recipe courtesy Il Latini

Show: $40 a DayEpisode: Florence, Italy

Close

Times:

Prep
30 min
Inactive Prep
--
Cook
1 hr 30 min
Total:
2 hr 0 min
x

Select a Card Size

x

Add To My Recipe Box

Please limit to 20 characters

Adding Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was added to your Folder_Name folder.

x

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Advertisement
Advertisement