Ingredients with Measurements:
- 1 lb. of ripe tomatoes, peeled and chopped
- 1/2 cup of extra-virgin olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon of red pepper flakes
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 4 cups of stale bread, cut into cubes
- 4 cups of chicken or vegetable broth
- 4 slices of prosciutto, chopped
- 1/4 cup of grated Parmesan cheese
- Fresh basil leaves, chopped (optional)
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the garlic and red pepper flakes and cook for 1-2 minutes until fragrant.
2. Add the chopped tomatoes, salt, and black pepper to the pot. Cook for 10-15 minutes until the tomatoes have broken down and the mixture has thickened.
3. Add the bread cubes and broth to the pot. Bring to a boil, then reduce the heat and let simmer for 20-25 minutes until the bread has completely softened and the mixture has thickened.
4. Using an immersion blender or regular blender, puree the mixture until smooth.
5. Add the chopped prosciutto to the pot and cook for an additional 5 minutes until heated through.
6. Serve the Pappa al Pomodoro hot, topped with grated Parmesan cheese and chopped basil leaves (optional).
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 27g
- Carbohydrates: 36g
- Protein: 16g
- Fiber: 4g
Substitutions for ingredients:
- Canned tomatoes can be used instead of fresh tomatoes.
- Pancetta or bacon can be substituted for prosciutto.
- Vegetable broth can be used instead of chicken broth for a vegetarian option.
Variations:
- Add chopped vegetables such as zucchini or bell peppers to the pot for added flavor and nutrition.
- Use different types of bread such as sourdough or ciabatta for a different texture.
- Add a dollop of pesto or a drizzle of balsamic vinegar for added flavor.
Tips and tricks:
- Use stale bread for the best texture in the final dish.
- Let the Pappa al Pomodoro sit for a few minutes before serving to allow the flavors to meld together.
- Top with extra Parmesan cheese and a drizzle of olive oil for added richness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve in individual bowls topped with grated Parmesan cheese and chopped basil leaves.
Garnishes:
- Grated Parmesan cheese
- Chopped basil leaves
Pairings:
- Serve with a side salad or garlic bread for a complete meal.
Suggested side dishes:
- Mixed green salad with a simple vinaigrette
- Garlic bread
Troubleshooting advice:
- If the mixture is too thick, add more broth or water to thin it out.
- If the mixture is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the Pappa al Pomodoro to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Pappa al Pomodoro is a traditional Tuscan soup made with stale bread and tomatoes.
Flavor profiles:
- Savory, tangy, and slightly spicy.
Serving suggestions:
- Serve as a starter or main course for a comforting and satisfying meal.
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Region: Italian