Pappa Al Pomodoro Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Plum tomatoes, diced
28 ounce: Can Italian tomatoes,, undrained & chopped
1 1/2 lbs: Stale Italian bread, cubed
5 each: Garlic cloves,
1 medium: Leek, white part only,, washed well, chopped
1 medium: Onion, finely chopped
1 pinch: Red pepper flakes,
3 1/2 cup: Vegetable stock,
8 each: Basil leaves,
2/3 cup: Olive oil,
Salt & pepper, to taste
Directions:
Combine all ingredients in a heavy stockpot and stir well. Cover and
simmer 45 to 60 minutes, stirring occasionally to prevent sticking.
Remove from heat and let stand, covered, 1 hour. The mixture should
be very thick. Before serving, stir the soup well to break up all the
bread pieces. Ladle into individual bowls and sprinkle with a little
extra-virgin olive oil and salt and pepper. Serve lukewarm or reheat.
"Health" Magazine September, 1993 Posted by Linda Davis
Source from luhu.jp
simmer 45 to 60 minutes, stirring occasionally to prevent sticking.
Remove from heat and let stand, covered, 1 hour. The mixture should
be very thick. Before serving, stir the soup well to break up all the
bread pieces. Ladle into individual bowls and sprinkle with a little
extra-virgin olive oil and salt and pepper. Serve lukewarm or reheat.
"Health" Magazine September, 1993 Posted by Linda Davis
Source from luhu.jp