Ingredients with Measurements:
- 1 lb. of ripe tomatoes, peeled and chopped
- 1/2 cup of extra-virgin olive oil
- 4 cloves of garlic, minced
- 1/2 cup of fresh basil leaves, chopped
- 4 cups of day-old bread, cut into small cubes
- 4 cups of vegetable broth
- Salt and pepper to taste
Special equipment needed:
- Large saucepan
- Immersion blender or food processor
Step-by-step instructions:
1. Heat the olive oil in a large saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
2. Add the chopped tomatoes and cook for 5-7 minutes until they start to break down.
3. Add the vegetable broth and bread cubes to the saucepan. Stir well and bring to a boil.
4. Reduce the heat to low and let the mixture simmer for 15-20 minutes until the bread has absorbed most of the liquid and the mixture has thickened.
5. Use an immersion blender or food processor to puree the mixture until smooth.
6. Return the pureed mixture to the saucepan and add the chopped basil leaves. Stir well and season with salt and pepper to taste.
7. Let the mixture simmer for an additional 5-10 minutes until the flavors have melded together.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 35g
Protein: 5g
Sodium: 800mg
Substitutions for ingredients:
- Canned tomatoes can be used instead of fresh tomatoes.
- Chicken broth can be used instead of vegetable broth.
- Any type of bread can be used, but it should be at least a day old.
Variations:
- Add a pinch of red pepper flakes for a spicy kick.
- Top with grated Parmesan cheese before serving.
- Use different herbs such as oregano or thyme instead of basil.
Tips and tricks:
- Use a high-quality olive oil for the best flavor.
- Stir the mixture frequently to prevent it from sticking to the bottom of the saucepan.
- If the mixture is too thick, add more broth or water to thin it out.
Storage instructions:
Store the leftover Pappa al Pomodoro in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Pappa al Pomodoro in a saucepan over medium heat until heated through.
Presentation ideas:
Serve the Pappa al Pomodoro in individual bowls and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves, grated Parmesan cheese
Pairings:
- Serve with a side salad or grilled vegetables.
- Pair with a glass of Chianti or Pinot Noir.
Suggested side dishes:
- Grilled zucchini and eggplant
- Caesar salad
Troubleshooting advice:
- If the mixture is too thin, let it simmer for a few more minutes until it thickens.
- If the mixture is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to properly store the leftover Pappa al Pomodoro in the refrigerator.
- Reheat the Pappa al Pomodoro to an internal temperature of 165°F before serving.
Food history:
Pappa al Pomodoro is a traditional Tuscan soup made with bread and tomatoes. It originated as a way to use up stale bread and has become a beloved dish in Italy and around the world.
Flavor profiles:
The Pappa al Pomodoro has a rich tomato flavor with hints of garlic and basil. The bread adds a hearty texture to the soup.
Serving suggestions:
Serve the Pappa al Pomodoro as a main course with a side salad or grilled vegetables.
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Region: Italian