Friday, January 13, 2012

Recipe: Pappa al Pomodoro

Here's a fantastic recipe for a hearty tomato soup that we cooked last year in the Master Class in Italian Cuisine. We'll be doing the class again this year with a whole new menu of outstanding, authentic Italian specialties.

Master Class in Italian Cuisine
January 23 - 26
10 am - 2 pm
$475 for the whole week / $150 per day

PAPPA AL POMODORO (Tomato bread soup)

- 2 lb tomato puree, canned

- 1 lb stale crusty bread

- 1 sliced red onion

- 1 t crushed red chili pepper flakes

- 4 crushed cloves of garlic

- Fresh basil

- 4 T extra virgin olive oil

- 4 fresh tomatoes, diced

- Salt to taste

Heat the oil in a sauce pan, add the onion and cook gently for 10 minutes. Add the chili pepper and the garlic. Add the tomato puree and bring to a boil. Add the bread in small pieces, the fresh tomatoes, and some water or stock if it is too dry. Let cook till the bread is completely soft, about 20 minutes. Puree briefly with an immersion or regular blender. Tear the basil and add sprinkle on top. Remove from the heat and serve hot or warm with some basil oil (recipe below) on top

OLIO AL BASILICO (Basil flavored extra virgin olive oil)

- 16 fl oz. extra virgin olive oil - 50 leaves fresh basil, cleaned - 1 tsp course sea salt

In a blender, process the oil with the basil and the salt. Add more oil if necessary. Put through a sieve. Pour in a glas bottle or jar and preserve in the refrigerator.

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