Side Pannel
Pappa Al Pomodoro
Ingredients List
- 1 cn Italian plum tomatoes (7 oz)
- 2 Heads peeled garlic;
- -slightly crushed
- 1 tb (small) of whole black
- -peppercorns (he used A
- -LOT!!)
- 10 oz White bread; preferably 1-2
- -days old
- 6 oz Extra virgin olive oil
- 14 Leaves fresh basil
- 3 Pinches (generous) of salt
Directions
heat 4 oz of the olive oil in a pot. Meantime, with the help a meat
tenderizer (hammer-style), pound the peppercorns, after wrapping them in a
towel or napkin. When the oil is hot, brown the garlic. Remove the garlic
from the oil. Run tomatoes through a molineaux (sp?) or crush them by hand.
Add the pepper to the oil, let it steep for a few seconds, then add
tomatoes and salt. Let it cook 10 min over high heat. While soup is
cooking, cut bread into large cubes. If not dry, sprinkle with olive oil
and toast in oven until lightly browned. Chop basil and set aside. Turn off
heat, add bread, basil, and rest of oil to soup. stir. let it sit 5 or so
min. to soften the bread. Using a whisk, stir so that the bread cubes
crumble and thicken the soup. Garnish with basil.
tenderizer (hammer-style), pound the peppercorns, after wrapping them in a
towel or napkin. When the oil is hot, brown the garlic. Remove the garlic
from the oil. Run tomatoes through a molineaux (sp?) or crush them by hand.
Add the pepper to the oil, let it steep for a few seconds, then add
tomatoes and salt. Let it cook 10 min over high heat. While soup is
cooking, cut bread into large cubes. If not dry, sprinkle with olive oil
and toast in oven until lightly browned. Chop basil and set aside. Turn off
heat, add bread, basil, and rest of oil to soup. stir. let it sit 5 or so
min. to soften the bread. Using a whisk, stir so that the bread cubes
crumble and thicken the soup. Garnish with basil.
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