Chef: Andrea Alimenti
Pappa al Pomodoro Two Ways
Andrea was one of the guest chefs while I was at Ital.Cook. – (Slow Food School) – This recipe is straight from his hand...here is a photo of what it should look like – IMHO, it tastes much better than it looks – but you can make it nice by serving it in terra cotta or the copper pot it calls for. Have fun with it – it is an easy way to do something with that old, GOOD bread.
This dish is particularly representative of the cuisine at the very heart of Tuscany. It was made when the basil was at the height of its pungency and the tomatoes were fully ripe, in the classic copper cauldron, where it would be left to cook slowly and stirred often to yield a homogeneous and creamy consistency. There exist an infinite number of territorial variations.
Olive Oil, Extra Virgin
Tuscan Bread (Saltless, or Anything Else!)
Water or Vegetable Stock
In a pan sauté a whole clove of garlic in olive oil; add the tomatoes and season with salt and pepper.
Cut the bread into ¾ inch cubes and deep fry in EVOO till a nice golden brown. Drain on absorbent paper and add it to the tomato and cook until it becomes very soft; continue cooking and stir with a whisk so the mixture is perfectly blended.
Add the basil and extra virgin olive oil.
This is served as a thick soup.
Serve the very thick “pappa” wrapped in pork caul and sprinkled with parmigiano cheese, then put in the oven to gratin for about 10 minutes.
Have fun - leave questions in COMMENT area.