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
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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.
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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.
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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.