Pappa Al Pomodoro
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- 5 ea Garlic cloves
- 1 pn Red pepper flakes
- 3 1/2 c Vegetable stock
- 1 md Leek, white part only, washed well, chopped
- 28 oz Can Italian tomatoes, undrained & chopped
- 1 md Onion, finely chopped
- 8 ea Basil leaves
- 1 lb Plum tomatoes, diced
- 2/3 c Olive oil
- Salt & pepper, to taste
- 1 1/2 lb Stale Italian bread, cubed
Contains
Gluten
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Combine all ingredients in a heavy stockpot and stir well. Cover and simmer 45 to 60 minutes, stirring occasionally to prevent sticking. Remove from heat and let stand, covered, 1 hour. The mixture should be very thick. Before serving, stir the soup well to break up all the bread pieces. Ladle into individual bowls and sprinkle with a little extra-virgin olive oil and salt and pepper. Serve lukewarm or reheat.
- "Health" Magazine September, 1993 Posted by Linda Davis
Plating
Cookware for this recipe
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Large pot
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Mixing bowl
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Chef's knife
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Cutting board
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Wooden spoon
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Ladle