Again looking for a pappa al pomodoro recipe that is interesting? How to make it easy. If wrong processing then the result is not delicious. Whereas the delicious pappa al pomodoro should has aroma and taste that could provoke everyone’s taste.

{ There are many little things that can affect the taste quality of pappa al pomodoro, first from the type of ingredients, then selection of fresh ingredients and good, until how to make and serve. No need dizzy if want prepare pappa al pomodoro delicious as long as you know the trick and how to make this dish you can be treat special.

Ingredients and seasonings required exist in prepare

1. Prepare 1 large onion, sliced
2. Take 2 clove garlic, thinly sliced
3. Prepare 2 can Italian plum tomatoes (if you want more tomato flavour you could roast some cherry tomatoes and add them, or a few sundried tomatoes choppped small)
4. Prepare 1/2 day old baguette, in one inch dice
5. Take 1 tbsp extra virgin olive oil
6. Take 1 dried bay leaf
7. Take 1 salt and black pepper
8. Prepare 1 Croutons and grated parmesan, to serve

Directions Heat a medium Dutch oven over medium-high heat. Remove to a paper-towel-lined plate to. Pappa al pomodoro (or pappa col pomodoro) is a thick soup prepared with fresh tomatoes, bread, olive oil, garlic and basil from the Siena area in Tuscany. It can be served hot, tepid, or chilled like a Spanish gazpacho.

Steps to cook Pappa Al Pomodoro:

1. Heat the oil in a large pot. Add the onion and a pinch of salt. Saute on low for 5-7 minutes until soft.
2. Add the garlic and saute for one minute
3. Add the tomatoes, 1 canful of water, the bread and the bay leaf.
4. Simmer, stirring for 10 minutes until thickened. Season with salt and pepper.
5. Remove the bay leaf. Blend in a liquidizer - this is optional, as they stew is often served chunky, with just olive oil for finishing.
6. Serve in bowls with croutons and parmesan
7. Done and ready to serve!

Cover the bottom of a pot with extra virgin olive oil, add the garlic and dried chili pepper to taste. Cook on low heat until the tomatoes begin to soften and come apart. Bring to a boil, reduce heat, and simmer, stirring occasionally and breaking up bread and. Heat the oil in a large, heavy soup pot over medium-low heat. Add the garlic and cook, stirring, for.

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