Pappa Al Pomodoro
"This recipe comes from my mother, my granmother, my ancestry. This is the way women of ma family prepare this thick bread and tomato soup, a classic Florentine favorite."
- Ready In:
- 50mins
- Ingredients:
- 6
- Yields:
-
12 ball
- Serves:
- 4-6
ingredients
- 500 g peeled tomatoes, chopped
- 250 g stale bread, cut into smallish pieces (preferably Tuscan bread, without salt)
- carrot, red onion, celery chopped
- basil and thyme
- 2 tablespoons extra virgin olive oil
- salt and pepper
directions
- Lighet fried carrot, red onion. In 10 minutes add peeled tomatoes, chopped and 1 glass of water.
- Finally add bread and leave cooking for 30 minutes.
- Serve cold using a silicon molde, adding a bit of fresh cut basil and a swirl of good olive oil on top. And remember, always cut fresh basil with your hands, not with a knife or scissors!
- Buon Appetito.
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RECIPE SUBMITTED BY
We are a mother and a doughter, the first one the italian recipes expert with a natural predisposition to food esthetic and the second one the technological side of the blog and sometimes unexpected chef.
Foodandmood.eu has born because we think that for every moment of a day or life we can meet the right plate. Moreover, we would like to tell something about italian recipes, and in general, about italian food style.
From Florence with love,
Patriza&Silvia - www.foodandmood.eu
