Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Bocaccio
Save Recipe Print
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a 12-inch saute pan, heat the olive oil over a medium-high flame until hot but not smoking. Add the onion and garlic and saute for a few minutes, until onion is translucent. Add chopped tomatoes and their juices and bring to a boil. Reduce to a simmer and let cook until the tomatoes begin to soften and break down, about 5 minutes.

Using a wooden spoon, add the stale bread chunks and water. Continue simmering until all the bread has absorbed as much liquid as possible, yielding a baby food-like consistency. Add the garlic and stir in the basil. Season, to taste, with pepper. Let the soup continue simmering for 10 more minutes, then serve immediately in warmed soup bowls. Garnish, to taste, with Parmigiano-Reggiano.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Pappa al Pomodoro (Tomato Bread Soup)

Recipe courtesy of Egidiana Maccioni

Tuscan Tomato and Bread Soup - Pappa al Pomodoro

Recipe courtesy of Anne Burrell

Tuscan Bread Soup: Pappa Al Pomodoro

Recipe courtesy of Daisuke Utagawa

Pappa al Pomodoro

Recipe courtesy of Il Latini

Pappa Al Pomodoro

Recipe courtesy of David Rocco

Pappa al Pomodoro

Recipe courtesy of Michael Chiarello

Pappa Al Pomodoro

Recipe courtesy of Ina Garten

Pappa al Pomodoro

Recipe courtesy of Al Forno

Pappa al Pomodoro

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories