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PAPPA AL POMODORO |
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1 loaf day old tuscan or country bread, cut into small pieces
1 cup extra virgin olive oil (240ml), plus extra for drizzling
2 celery stalks, finely chopped
2 carrots, finely chopped
1 onion, finely chopped
5 leaves of basil
10oz can pealed plum tomatoes w/ juices (280g)
3 cups vegetable stock (710ml)
Salt and pepper to season |
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To start your Pappa al Pomodoro: |
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In a large pot, heat olive oil and throw in celery, carrots, onions and basil. |
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Fry vegetables until soft and add bread. Stir thoroughly until bread has absorbed all the extra virgin olive oil. |
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Add a few ladles of vegetable broth and continue to stir very well. The vegetable broth helps to break down the bread, turning it into a soft, porridge-like consistency. Add the remaining broth and let reduce. |
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Add pealed plum tomatoes including the juices and roughly break up tomatoes with the back of a wooden spoon. |
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Cook for an additional 10 minutes making sure the pappa is dense, not soupy. |
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Serve at room temperature and drizzle with the best extra virgin olive oil you can find. |
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Per 4 persone |
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