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Pappa al Pomodoro

Every night I have to cook for customers who aren’t necessarily interested in eating a plant based meal.  Tonight is no exception except that I have a guest Chef from the US.  Her name is Annie and she is from San Francisco.  You might have seen her on Facebook a few days ago when Judy posted pictures from our ‘Market to Table’ class.  Annie is really awesome.  A lovely person with whom I share a Chinese background and for being Chinese and never having been to China!    I have recently met other Chinese who aren’t really Chinese like myself and it is fascinating how our strong not-really-Chinese heritage has shaped us as human beings. 

I took Annie and her partner Jim to visit one of my favorite places in this area: The Cellole Abbey .  An enchanting, spiritual place that was built around the X century.  I like the peaceful harmony it now exudes.  It was completely abandoned until a few years ago when a community of friars took it over and restored it to its original beauty.  I often visit, and rarely I encounter another soul.  They have a little shop where their home made jams and pottery are sold.

 

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Last night Annie cooked with me again, and we made Pappa al Pomodoro and a Coconut Panna Cotta with caramelized Pineapple and Rhum; a Pina Colada Panna Cotta.  I am working on perfecting it, but the result was not so bad.  

 

 

Pappa al Pomodoro
Serves 6
A Traditional Tuscan Vegan delicious soup.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 8 cups of cubed day old sourdough bread
  2. 2 cups of loosely packed basil
  3. 1 whole head of garlic unpeeled
  4. 6 cups roughly chopped tomatoes
  5. 2 cups of Olive Oil
  6. 2 pinches of chili flakes
  7. 1/2 cup loosely packed then chopped basil
Instructions
  1. You will need the best tomatoes you can find. If not, use the best canned tomatoes you can find.
  2. Toast the cubed bread for 15 minutes at 375°
  3. Meanwhile heat the olive oil, chili flakes, the basil and the whole head of Garlic.
  4. When the basil is crisp and the color has turned to a deep green, remove it from pan.
  5. Remove the browned garlic.
  6. Add the bread. Pour the Tomatoes over it.
  7. Add Salt
  8. Cook for no more than 10 minutes.
  9. Add the chopped basil.
  10. Mix, serve.
  11. Garnish with Olive oil, freshly ground pepper and more basil if you'd like
Notes
  1. So simple. So delicious. So Tuscan.
  2. Take it to a Potluck, it will be a guaranteed success.
  3. As with all of my recipes, which are simple and with so few ingredients, if you use the best quality you can find, the result will always be excellent.
has moved to Hawai'i http://tuscanvegan.com/

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