Hey everyone, it's Daniel here with a recipe that's a real comfort classic in my kitchen – Pappa al Pomodoro. This dish has a special place in my heart, reminding me of days when my grandmother made magic in the kitchen with the simplest ingredients. It’s amazing how a can of tomatoes and some stale bread can turn into something so yummilicious.
My take on this Tuscan gem is straightforward and fuss-free. I begin with onions and garlic, then add in canned tomatoes for that rich, deep flavor. Stale bread goes into the mix, soaking up all those wonderful juices, transforming into a thick, soul-warming concoction. It’s a dish that straddles the line between a soup and a hearty stew, perfect for those days when you need something both comforting and satisfying.
A sprinkle of parsley (or basil) and a drizzle of extra virgin olive oil are my finishing touches, keeping it simple yet flavorful. This Pappa al Pomodoro is more than just a meal; it’s a memory-laden journey with every spoonful. So, let’s get cooking and bring a bit of heartwarming tradition to our tables!
High Quality Olive Oil, 3 TBSP
Yellow Onion Finely Minced, 1
Sea Salt, Pinch
Black Pepper, Pinch
Garlic Finely Minced, 3 Cloves
Italian Seasonings, 1 TSP
Chili Flakes, 1 TSP
Canned Tomatoes Hand Crushed, 400g
Stale Bread, 100g
Fresh Basil / Parsley Coarsely Chopped, A Handful
High Quality Extra Virgin Olive Oil, For Drizzling
Cast Iron Skillet
I like to use my vegetable scraps to make a simple stock with 500g of water. Simmer for 5 to 8 mins. Cover and steep for 5 mins. Drain and discard the residue.
In a skillet over medium heat, add olive oil.
Once the oil is heated up, add in onion.
Season with salt and pepper.
Saute until slightly caramelized.
Add in garlic, Italian seasonings and chili flakes.
Saute until aromatic.
Add in the canned tomatoes and saute to combine well.
Followed by the stale bread.
Rinse the can with some of that simple stock and add to the skillet.
Deglaze and stir to combine well.
Cook for 2 to 3 mins.
If the mixture is too dry, add in a couple ladle of the stock.
Taste and adjust for seasonings with, salt and pepper.
Remove from heat and garnish with some basil or parsley.
Lastly, drizzle in some extra virgin olive oil.
Simplicity is the ultimate sophistication...