Pappa Al Pomodoro Recipe by Serena Delfi
Pappa al Pomodoro Cooking Instructions 1 Slowly cook the garlic and a little red pepper in olive oil. Add the roughly chopped tomatoes and tear the basil leaves by hand (don’t peel the tomatoes, since this is a traditional leftover recipe, but if you prefer, you can peel them by scoring the tomatoes with a cross, blanching them in boiling water, then transferring to ice water). 2 Let the tomatoes soften, then add the cubed rustic bread. If the mixture seems too dry, add enough broth (vegetable or chicken) to cover. Stir occasionally until the mixture becomes soft and thick. 3 Turn off the heat and let rest for about 15 minutes before serving with more fresh basil. You can also make pappa al pomodoro in winter using canned peeled tomatoes! 1 Slowly cook the garlic and a little red pepper in olive oil. Add the roughly chopped tomatoes and tear the basil leaves by hand (don’t peel the tomatoes, since this is a traditional leftover recipe, but if you prefer, you can peel them by scoring the tomatoes with a cross, blanching them in boiling water, then transferring to ice water). 1 Slowly cook the garlic and a little red pepper in olive oil. Add the roughly chopped tomatoes and tear the basil leaves by hand (don’t peel the tomatoes, since this is a traditional leftover recipe, but if you prefer, you can peel them by scoring the tomatoes with a cross, blanching them in boiling water, then transferring to ice water). 2 Let the tomatoes soften, then add the cubed rustic bread. If the mixture seems too dry, add enough broth (vegetable or chicken) to cover. Stir occasionally until the mixture becomes soft and thick. 2 Let the tomatoes soften, then add the cubed rustic bread. If the mixture seems too dry, add enough broth (vegetable or chicken) to cover. Stir occasionally until the mixture becomes soft and thick. 3 Turn off the heat and let rest for about 15 minutes before serving with more fresh basil. You can also make pappa al pomodoro in winter using canned peeled tomatoes! 3 Turn off the heat and let rest for about 15 minutes before serving with more fresh basil. You can also make pappa al pomodoro in winter using canned peeled tomatoes! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Rotisserie Chicken 🐔 Salad Sesame Beef Tangy vinaigrette Carrot Cake Pizza Rotisserie Chicken 🐔 Salad Sesame Beef Tangy vinaigrette Carrot Cake Pizza Chinese steamed rava balls Chany puri Brownie shake Cheesy canapes Pan Modak with Gulkand stuffing Deep fried Egg fingers Saag chicken with makai ki roti & Homemade butter Coconut mawa laddoo Bhuna Gosht Bread rasmalai Chinese steamed rava balls Chany puri Brownie shake Cheesy canapes Pan Modak with Gulkand stuffing Deep fried Egg fingers Saag chicken with makai ki roti & Homemade butter Coconut mawa laddoo Bhuna Gosht Bread rasmalai