Pappa Al Pomodoro Recipe by Maria Cerulli
Pappa al Pomodoro Cooking Instructions 35 min 1 Pour 3 tablespoons of olive oil into a saucepan. Add the garlic and red pepper flakes. Heat for a few minutes, then remove the garlic and add the chopped tomatoes. Cook for 15–20 minutes, until the tomatoes start to break down. 2 Season with salt and pepper, then add the bread cut into cubes and the hot water. Continue cooking for a few minutes, stirring constantly to break up the bread. 3 Remove from heat, add a few basil leaves and a tablespoon of olive oil, and let rest for at least an hour. It’s delicious at room temperature, but if you prefer it warm, just reheat it before serving. It’s even better the next day! 4 Traditionally, this recipe uses good Tuscan bread with a firm crust and little salt—homemade is best. If you’re using packaged gluten-free bread, I recommend toasting it lightly first, otherwise it will fall apart too much during cooking. If your bread is a few days old and hard, soak it briefly in cold water to soften it. If you’re using freshly opened packaged bread, you can skip this step. 1 Pour 3 tablespoons of olive oil into a saucepan. Add the garlic and red pepper flakes. Heat for a few minutes, then remove the garlic and add the chopped tomatoes. Cook for 15–20 minutes, until the tomatoes start to break down. 1 Pour 3 tablespoons of olive oil into a saucepan. Add the garlic and red pepper flakes. Heat for a few minutes, then remove the garlic and add the chopped tomatoes. Cook for 15–20 minutes, until the tomatoes start to break down. 2 Season with salt and pepper, then add the bread cut into cubes and the hot water. Continue cooking for a few minutes, stirring constantly to break up the bread. 2 Season with salt and pepper, then add the bread cut into cubes and the hot water. Continue cooking for a few minutes, stirring constantly to break up the bread. 3 Remove from heat, add a few basil leaves and a tablespoon of olive oil, and let rest for at least an hour. It’s delicious at room temperature, but if you prefer it warm, just reheat it before serving. It’s even better the next day! 3 Remove from heat, add a few basil leaves and a tablespoon of olive oil, and let rest for at least an hour. It’s delicious at room temperature, but if you prefer it warm, just reheat it before serving. It’s even better the next day! 4 Traditionally, this recipe uses good Tuscan bread with a firm crust and little salt—homemade is best. If you’re using packaged gluten-free bread, I recommend toasting it lightly first, otherwise it will fall apart too much during cooking. If your bread is a few days old and hard, soak it briefly in cold water to soften it. If you’re using freshly opened packaged bread, you can skip this step. 4 Traditionally, this recipe uses good Tuscan bread with a firm crust and little salt—homemade is best. If you’re using packaged gluten-free bread, I recommend toasting it lightly first, otherwise it will fall apart too much during cooking. If your bread is a few days old and hard, soak it briefly in cold water to soften it. If you’re using freshly opened packaged bread, you can skip this step. 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 My Sister’s Potato Salad Collard Greens Chicken, Asparagus and Mushroom Quiche Carbonara Adam's Mini Pineapple Upside Down Cupcakes My Sister’s Potato Salad Collard Greens Chicken, Asparagus and Mushroom Quiche Carbonara Adam's Mini Pineapple Upside Down Cupcakes Coconut burfi Soft donuts Lightly Salted “Pickles” Pineapple Lemonade 🍹 Two-Step Rack of Ribs Tri Colour Momos Orange Coconut Laddu Green & White Swirl Bread Chocolate coated Hazelnut filled coconut laddu Rava Dhokla (Tricolour) Coconut burfi Soft donuts Lightly Salted “Pickles” Pineapple Lemonade 🍹 Two-Step Rack of Ribs Tri Colour Momos Orange Coconut Laddu Green & White Swirl Bread Chocolate coated Hazelnut filled coconut laddu Rava Dhokla (Tricolour)