RECIPE SHARE:
Pappa Al Pomodoro,
Tuscan Bread Soup
We've been ordering this soup for years at Cittanuova, our favorite Italian trattoria in East Hampton. When they took it off the menu, I decided to try to make this hearty soup at home. Historically, it's a soup made by Italian grandmothers as a smart way to utilize day-old crusty bread. I studied a bunch of recipes and tweaked the soup until it tasted right and added key ingredients because I wanted it to be decidedly different from my homemade spaghetti marinara. I settled on stewing the soup with parmigiana rind to add a umami, nutty flavor to the broth. Secondly, I reduce it a tad with a generous pour of Sherry wine which adds sweetness. The chicken broth brings a different element as well. Lots of fresh basil, and let that bread soak adding more chicken broth bit by bit so you wind up with a soup (chunky but broth-like consistency). Preparation and cook time, 30 minutes
WHAT YOU NEED:
6 thinly slice garlic cloveslarge TBS dried Red Chili Peppers.
1/2 small onion (finely chopped)
1 large 18 ounce can of Marzano Tomatoes (San Marzano tomatoes are from this region of Italy and a long, thin plum tomato with very little seeds)
1 large heirloom tomato (if in season). Or, a ripe red large tomato that has been previously slow roasted in the oven at 375 degrees with a drizzle of Olive Oil for 15 minutes
¼ cup of Sherry Wine
1 piece of Parmigiana Rind
¼ cup fresh shredded Parmigiana cheese
1 handful of fresh basil (stems removed but only cut in half so they're large)
1/2 cup large chunks of day-old crusty bread (cut to the size of large bite)
¼ cup olive oil
2 TBS butter
2 cups (or more) of chicken broth
WHAT YOU NEED TO DO:
- Generous pour of olive oil in a deep pan. On medium heat add the red chili peppers and garlic and stir till almost toast-colored.
- Add the onions, turn down the flame to low and heat till translucent
- Add can of Marzana tomatoes, the large roasted tomato, parmigiana rind, half of the chicken broth, and the basil on medium heat stirring occasionally for 15 minutes. Add the sherry wine.
- lower heat add the bread and add the other half of the chicken broth - cover and simmer for 10 minutes.
- Take the parmigiana rind out and discard.
