Chunks of sourdough bread and crispy bits of Parmesan and
texture to everyone's favorite tomato soup. You can try making the cheese
crisps with queso de bola, too-just in time for the holidays
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| Pappa al Pomodoro |
Serves 4 Perp Time 20 minutes Cooking Time 34 minutes
Pappa al Pomodoro ingredients: 1/4 cup extra virgin olive
oil. 1 red onion finely sliced. 4 cloves garlic, finely chopped. 1 large dried
red chili. 1 kilo ripe red tomatoes, roughly chopped. 1 liter vegetable stock.
half a bunch basil leaves. 1/2 loaf day-old sourdough bread, roughly chopped or
torn around 3 cups
Ingredients for the Parmesan crisps: 2 cups grated Parmesan
cheese
Pappa al Pomodoro recipe: 1- In a large saucepan, heat oil
on low, cook onion for 3 to 4 minutes until tender. Add garlic and chili. Cook,
stirring, for 1 minutes. Stir in tomatoes. Cook gently for 3 to 4 minutes,
stirring. Season to taste. Pour in stock. Simmer for 30 minutes. 2- Make the Parmesan crisps: Preheat oven to 400F. Line a baking sheet with parchment
paper. Spoon grated Parmesan onto paper to form 4 even rounds. Bake for 5 to 8
minutes or until melted and starting to bubble and brown slightly around edges.
Remove and cool completely until crisp. 3- Just before serving soup, add basil
and bread, but don't stir. Turn off heat. Ladle soup into bowls. Serve with
broken Parmesan crisps
