Pappa al pomodoro

(from Elyce123’s recipe box)

Source: delicious. September 2004

Prep time: 30 minutes
Cook time: 90 minutes
Serves 6 people

Categories: September

Ingredients

  • 200g day-old white country bread, crusts removed, cut into 2.5cm cubes
  • 2 tbsp extra-virgin olive oil
  • 1 large onion, chopped
  • white parts of 3 spring onions, chopped
  • 3 garlic cloves, chopped
  • 1 small dried red chilli, crumbled
  • 1 tbsp chopped fresh sage
  • 4 tbsp thin strips of fresh basil
  • 1kg ripe tomatoes, peeled and chopped
  • 250g oven-roasted tomatoes (halve the quantities in recipe), chopped
  • 500ml chicken stock
  • Parmesan, grated or shavings, and extra-virgin olive oil, to serve

Directions

  1. Preheat the oven to 160˚C/fan 140˚C/gas 3. Put the bread cubes on a baking tray and lightly roast for about 10 minutes. Set aside to cool.

  2. Heat the oil in a large pan or flameproof casserole, add the onion and spring onions and cook over a low heat until softened. Add the garlic, chilli, sage and 2 tablespoons of the basil, and cook for a further 2 minutes. Stir in the oven-roasted tomatoes and the ripe tomatoes and simmer for 20 minutes. Add the bread and cook for 2 minutes until the juices are soaked up. Then add the stock and season. Bring to a gentle boil, remove from the heat and stand, partly covered, for 1 hour.

  3. Bring back to a simmer. If it’s very thick, add a little extra stock or water. Check the seasoning and serve in bowls with the rest of the basil, Parmesan and a little oil on top.

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