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Bread and tomato soup (Papa Al Pomodoro)

Bread and tomato soup (Papa Al Pomodoro), Prescriptions, Any category, Any kitchen, Italian cuisine, Soups, Tomato soup, Bread

Ingredients portion 6

Tomatoes 1kg

Garlic 3 cloves

Basil 1 bundle

Stale white bread 500 g

Plum tomatoes in their own juice 1 jar

Extra virgin olive oil 5 tablespoons

Grated parmesan cheese 100 g

Sea salt pinch

Salted anchovies in oil 2 pieces

Chilli pepper ½ piece

Ground black pepper pinch

Cooking instructions 30 minutes

1 Peel the tomatoes with the tip of a knife and soak them in hot water for 40 seconds. Then drain the water and peel the tomatoes under cold water. Squeeze the guts out of the tomatoes, not necessarily all the way through, and set them aside.

2 Pour a little olive oil into a deep non-stick saucepan to cover the bottom. Peel and finely chop three cloves of garlic and toss into the pan. Finely chop half the chilli peppers and toss in the same. Put the tomatoes in the pan and lightly crush with a spatula. Take a large bundle of basil – it goes well with the tomatoes, chop the stems finely and add to the pan, and set the leaves aside. Next, put in the two anchovy carcasses – they will dissolve completely so that you won’t even feel them. Pour in a can of good canned tomatoes, preferably Italian. Stir well and let simmer for a minute.

3 Take good stale white bread, cut it in half and crumble the flesh into the soup. Allow the bread to soften for a couple of minutes. Take the bread and tomatoes in equal proportions. Add a little water to cover the tomatoes and let simmer for a couple of minutes more. Meanwhile, add the Parmesan, a pinch of salt and pepper, five tablespoons of good olive oil and torn basil leaves; mix everything thoroughly.

Scottish quail eggs

Recipe tip We take canned tomatoes to add sweetness. Fresh ones are not at their most juicy right now. In midsummer, you can only take fresh ones. Or you could do with tinned tomatoes and that would be delicious too. Chilli peppers, parmesan and anchovies are not in the classic recipe, but I like it better that way.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .