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25 Sep 2011

papa al pomodoro

papa al pomodoro recipespapa al pomodoro   ingredientspapa al pomodoro  healthy recipesGoogle
Categories: General Recipes
Author: Admin

papa al pomodoro


papa al pomodoro
italian
river cafe cook book

4kg ripe sweet tomatoes skinned and seeded or 2kg tinned plum tomatoes drained of most of their juices
4 garlic cloves peeled and cut into slivers
175ml olive oil
sea salt and freshly ground black pepper
4 loaves stale pugliese bread
1 large bunch basil
extra virgin olive oil

Put the garlic and the olive oil into a heavy saucepan and cook gently for a few minutes.
Just before the garlic turns brown add the tomatoes.
Simmer for 30 minutes stirring occasionally until the tomatoes become concentrated.
Season with salt and pepper then add 600ml water and bring to the boil.
Cut most of the crust off the bread and break or cut into large chunks.
Put the bread into the tomato mixture and stir until the bread absorbs the liquid adding more boiling water if it is too thick.
Remove from the heat and allow to cool slightly.
If the basil leaves are large tear into pieces.
Stir into the soup with 120175ml of the extra virgin olive oil.
Let sit before serving to allow the bread to absorb the flavour of the basil and oil.
Add more of the extra virgin olive oil to each bowl.

This may be our favourite soup especially in late summer when tomatoes and basil are at their best. It is important to use open textured white bread made with olive oil such as pugliese.

Serves 10and#6;


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papa al pomodoro papa al pomodoro 8 out of 10 based on 7 ratings. user reviews.


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