Recipe: Pappa al Pomodoro by Chef Alessio Sedran
August 09, 2023
Recipe: Pappa al Pomodoro by Chef Alessio Sedran
This outstanding recipe by Chef Alessio Sedran is simple, tasty, and traditional. This hearty tomato soup blends basil, bread, olive oil, and spices together to create a soup that can be served either warm or chilled. Typically, stale bread is used in this recipe, because it is cooked down completely, thickening up the dish.
This recipe is both comforting and delicious while showcasing the excellence of Tuscan cuisine. Try it today!
Ingredienti per 4/6 persone:
400 gr (0.88 lb) di Pomodori pelati San Marzano
2 cipolle gialle
1 spicchio d’aglio
1 carota
1 gambo di sedano
Prezzemolo
Molto Basilico
Olio extravergine d’oliva
250/350 ml di brodo vegetale (da preparare con sedano, carote, prezzemolo, cipolla)
125 gr Pane secco
Indicazioni:
Tritare aglio e prezzemolo e tagliare il sedano a pezzi.
Tagliare il pane secco a pezzi.
Preparare il brodo vegetale utilizzando sedano, carote, prezzemolo e cipolla.
In una pentola capiente rosolare in olio extravergine di oliva il sedano, le carote, le cipolle, l’aglio e il prezzemolo tritati, unire i pomodori e il sale.
Aggiungere un po’ di brodo e cuocere per 45 minuti.
Aggiungere il pane secco, cuocere per altri 30 minuti e alla fine aggiungere basilico, olio extravergine di oliva sale e pepe nero.
Consiglio dello chef: servire con sopra della mozzarella di bufala o burrata ed un filo d’olio a crudo!
Buon appetito!
Ingredients for 4/6 people:
1 lb. Peeled San Marzano Tomatoes
2 Yellow onions
1 Garlic Clove
1 Carrot
1 Celery stalk
Parsley
A handful of basil
Extra virgin olive oil
8.5 to 12 oz. of vegetable broth (celery, carrot, onion parsley)
5/8 cup dry bread
Directions:
Chop the celery, garlic, and parsley.
Cut the dry bread into pieces.
If not already made, prepare the broth with celery, carrots, onion, and parsley.
In a large pot, brown the chopped celery, carrots, onions, garlic, and parsley in extra virgin olive oil. Add tomatoes and salt.
Add some broth and cook for 45 minutes.
Add the dry bread and cook for another 30 minutes. At the end, add basil, extra virgin olive oil, salt, and black pepper.
Chef’s tip: serve with buffalo mozzarella or burrata and drizzle some olive oil on top!
Buon appetito!
Grazie to Chef Alessio Sedran, who provided this recipe!
