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| Pappa Al Pomodoro |
| Serves 4-6 |
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| Ingredients for Pappa Al Pomodoro |
4 tbsp butter
1/4 cup Extra Virgin Olive Oil
2 cup diced (small) Yellow Onion
3 tbsp minced Garlic
12 Tomatoes, very ripe, peeled, seeded
and chopped
Salt
freshly ground Black Pepper
3 cup diced Italian Bread or
Tuscan Bread in 3/4 inch pieces
Parmigiano for shaving
3 tbsp Truffle Oil (optional)
6 Basil Leaves
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| Method for Pappa Al Pomodoro |
• In a stockpot, melt the butter and the olive oil,
add the onions, and cook gently until translucent.
Add the garlic and cook for another 2 minutes.
Add the tomatoes, bring to a boil, and simmer
until the tomatoes fall apart a bit and are soupy
(about 15 minutes).
Season with salt and pepper
to taste,
add the bread, and stir to mix.
Serve in
soup plates, shaving some parmigiano on top and
drizzling some truffle oil on each dish.
Serve
immediately. |
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