Pappa Al Pomodoro
Pappan Al Pomodoro requires approximately 45 minutes from start to finish. This main course has 1286 calories, 53g of protein, and 82g of fat per serving. This recipe serves 4 and costs $4.9 per serving. 3 people have made this recipe and would make it again. If you have olive oil, garlic cloves, basil leaves, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet. This recipe is typical of Mediterranean cuisine. It is brought to you by Foodista. Overall, this recipe earns an awesome spoonacular score of 93%. Similar recipes include Pappan Al Pomodoro, Pappan al Pomodoro, and Pappan al Pomodoro.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
250 ml olive oil
3 garlic cloves, crushed
3 leeks, finely chopped
1 liter meat stock (made with beef and chicken)
2 liters puréed canned Italian tomatoes
500 grams day-old country bread (preferably unsalted), thickly sliced
Generous handful basil leaves, torn
Sea salt and freshly ground black pepper
Extra virgin olive oil to drizzle
Equipment:
pot
wooden spoon
whisk
bowl
ladle
Cooking instruction summary:
Warm the olive oil and garlic in a medium cooking pot. When the garlic has coloured slightly, add the leeks. Saute over a low heat for 20 minutes, adding water as necessary to keep the vegetables from turning brown. Stir in the stock and pured tomatoes and bring to the boil, then reduce the heat and simmer gently for 20 minutes. Turn off the heat and add the bread, pushing it into the liquid with a wooden spoon. Stir in the torn basil leaves and season to taste with salt and pepper. Leave to rest for 30 minutes. Now whisk the soup energetically until it has a porridge-like consistency. Taste and adjust the seasoning. Ladle into bowls, drizzle with extra virgin olive oil and serve.
Step by step:
1. Warm the olive oil and garlic in a medium cooking pot. When the garlic has coloured slightly, add the leeks.
2. Saute over a low heat for 20 minutes, adding water as necessary to keep the vegetables from turning brown.
3. Stir in the stock and pured tomatoes and bring to the boil, then reduce the heat and simmer gently for 20 minutes.
4. Turn off the heat and add the bread, pushing it into the liquid with a wooden spoon.
5. Stir in the torn basil leaves and season to taste with salt and pepper. Leave to rest for 30 minutes.
6. Now whisk the soup energetically until it has a porridge-like consistency. Taste and adjust the seasoning.
7. Ladle into bowls, drizzle with extra virgin olive oil and serve.
Nutrition Information:
covered percent of daily need
