Papa al Pomodoro

Name: Papa al Pomodoro
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil (EVOO) (3 times around the pan), plus some for drizzling; 4 to 6 garlic cloves, chopped; 1 medium to large onion, finely chopped; 1 15-ounce can petite diced tomatoes; 1 28-ounce can crushed tomatoes; Salt and freshly ground black pepper; 1 quart chicken stock or broth; 4 cups chopped or torn stale bread (about 1/2 pound); 2 15-ounce cans small white beans, such as Goya brand (smaller than cannellini beans); 1/2 cup grated Parmigiano-Reggiano, to pass at the table; 10 fresh basil leaves, torn (optional)

December 9, 2011

This thick soup is a ribollita (stale bread soup) made with tons of tomatoes. Torello (literally, “The Bull”) from Florence makes his with tomatoes grown on his own land in Tuscany. At his restaurant, Il Latini, he taught me the manner—the only manner—in which one eats any type of ribollita: with chopped raw onions and a drizzle of EVOO on top. If you are not committed to this process or if you don’t do raw onions, skip this recipe. You’re not to eat it any other way. Torello will find out, and I’ll be in for it!

Recipe notes

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