Gluten Free Pappa Al Pomodoro Recipe by Pierre e Vivy - NoiFacciamoTuttoInCasa
Cooking Instructions About 2 hours 1 Add a couple of tablespoons of extra-virgin olive oil to a clay or heavy-bottomed pot. Add the garlic (with the core removed) and the two thinly sliced shallots (you can use onion if you prefer). Sauté over low heat until softened. 2 Once softened, add the tomatoes, which you’ve cut into chunks. (On Serena’s advice, we left the skins on, but if you prefer, you can blanch them for 2 minutes and peel them first.) Add torn fresh basil and salt. Cook over low heat until the tomatoes are soft. 3 While the tomatoes are cooking, cut the bread into cubes. When the tomatoes are soft, add the bread and mix well. If the mixture is too dry, add some vegetable broth (we used about 2 cups or 1/2 liter). 4 Season with pepper and cook over very low heat for about 40–45 minutes, stirring occasionally. The dish is ready when it’s creamy and thick. Add more broth as needed while it cooks, depending on the bread—gluten-free bread can absorb more or less liquid. 5 When your Pappa al Pomodoro is ready, turn off the heat and let it rest for 15–20 minutes before serving. Serve hot, topped with more fresh basil and a generous drizzle of extra-virgin olive oil, preferably Tuscan! 6 A delicious dish from Tuscan “cucina povera,” where a few simple ingredients create an amazing result—a gluten-free Pappa al Pomodoro that’s truly irresistible. Creamy and flavorful like few other dishes! I hope I’ve done justice to this dish and, most of all, that I haven’t disappointed Serena! Enjoy! Pierre and Vivy 1 Add a couple of tablespoons of extra-virgin olive oil to a clay or heavy-bottomed pot. Add the garlic (with the core removed) and the two thinly sliced shallots (you can use onion if you prefer). Sauté over low heat until softened. 1 Add a couple of tablespoons of extra-virgin olive oil to a clay or heavy-bottomed pot. Add the garlic (with the core removed) and the two thinly sliced shallots (you can use onion if you prefer). Sauté over low heat until softened. 2 Once softened, add the tomatoes, which you’ve cut into chunks. (On Serena’s advice, we left the skins on, but if you prefer, you can blanch them for 2 minutes and peel them first.) Add torn fresh basil and salt. Cook over low heat until the tomatoes are soft. 2 Once softened, add the tomatoes, which you’ve cut into chunks. (On Serena’s advice, we left the skins on, but if you prefer, you can blanch them for 2 minutes and peel them first.) Add torn fresh basil and salt. Cook over low heat until the tomatoes are soft. 3 While the tomatoes are cooking, cut the bread into cubes. When the tomatoes are soft, add the bread and mix well. If the mixture is too dry, add some vegetable broth (we used about 2 cups or 1/2 liter). 3 While the tomatoes are cooking, cut the bread into cubes. When the tomatoes are soft, add the bread and mix well. If the mixture is too dry, add some vegetable broth (we used about 2 cups or 1/2 liter). 4 Season with pepper and cook over very low heat for about 40–45 minutes, stirring occasionally. The dish is ready when it’s creamy and thick. Add more broth as needed while it cooks, depending on the bread—gluten-free bread can absorb more or less liquid. 4 Season with pepper and cook over very low heat for about 40–45 minutes, stirring occasionally. The dish is ready when it’s creamy and thick. Add more broth as needed while it cooks, depending on the bread—gluten-free bread can absorb more or less liquid. 5 When your Pappa al Pomodoro is ready, turn off the heat and let it rest for 15–20 minutes before serving. Serve hot, topped with more fresh basil and a generous drizzle of extra-virgin olive oil, preferably Tuscan! 5 When your Pappa al Pomodoro is ready, turn off the heat and let it rest for 15–20 minutes before serving. Serve hot, topped with more fresh basil and a generous drizzle of extra-virgin olive oil, preferably Tuscan! 6 A delicious dish from Tuscan “cucina povera,” where a few simple ingredients create an amazing result—a gluten-free Pappa al Pomodoro that’s truly irresistible. Creamy and flavorful like few other dishes! I hope I’ve done justice to this dish and, most of all, that I haven’t disappointed Serena! Enjoy! Pierre and Vivy 6 A delicious dish from Tuscan “cucina povera,” where a few simple ingredients create an amazing result—a gluten-free Pappa al Pomodoro that’s truly irresistible. Creamy and flavorful like few other dishes! I hope I’ve done justice to this dish and, most of all, that I haven’t disappointed Serena! Enjoy! 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