Pappa al Pomodoro

Name: Pappa al Pomodoro
Yield: 4 servings
Ingredients: 1 loaf chewy bread, such as ciabatta; 1/2 cup EVOO (extra-virgin olive oil); 1 sprig fresh rosemary; 4 garlic cloves, chopped; 1 small onion; 1 cup chicken stock; 1 14-ounce can diced tomatoes; 1 28-ounce can crushed tomatoes; 1 cup fresh basil, about 20 leaves; Salt and black pepper; Freshly shaved Parmigiano-Reggiano or grated Pecorino Romano cheese

December 9, 2011

Pappa al Pomodoro is Tuscan stale bread soup. It is a favorite of my mom, Elsa. When we are both tired this is a good go-to recipe: pappa for my mama. Use a vegetable peeler to curl off nice big shavings of Parmigiano-Reggiano to float on top of the soup.

Recipe notes

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