Cooking Recipe Pappa Al Pomodoro
Recipe Ingredients
1 lb
Plum tomatoes, diced
28 oz
Can Italian tomatoes, undrained & chopped
1 1/2 lb
Stale Italian bread, cubed
5 ea
Garlic cloves
1 md
Leek, white part only, washed well, chopped
1 md
Onion, finely chopped
1 pn
Red pepper flakes
3 1/2 c
Vegetable stock
8 ea
Basil leaves
2/3 c
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