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Welcome to delicious Destinations, a GourmetStation blog. Through the charater of T.Alexander and occasional real-life guests, our aim is to share with you light-hearted fun ideas about food, gift giving, entertaining and culture. At the same time we would love you hear from you. Please share your experiences from home or abroad.

Pappa al Pomodoro - New Recipe From Casa Bellavista


Posted: October 14, 2006
by: Dave, Edie & Simonetta

It has been busy summer at Casa Bellavista.  We have many guests visit and many dinners to prepare.  Now that Tuscan summer is going, I have a little time to write story for GourmetStation.  This summer was Prima Communione for my son Filippo.  And so we had big family festa to celebrate.  We did much cooking. 

Every few days a frutta e`vedure truck comes to Casa Bellavista from farm in Calabria.  They have much to buy and I always am looking for many discounts so I discuss to contract the best price I can. Sometimes I have to buy much to get good price.  Tomatoes

They came two days before festa for Filippo and I bought many pomadori.  Maybe too many…I bought 15 kilos of tomatoes from the men on the truck

And so, with so many pomadori I had to make old Tuscan recipe named “Pappa al Pomodoro”.   I am happy my friends Dave and Edie from US were here to help cut all the pomodori.  This is good recipe for the Primi Piatti of Italian dinner.  Here is recipe:

-         gr. 350 dried bread

-         gr.500 ripe tomatoes or pealed tomatoes

-         2  cloves of garlic                                        

-         basil                                                       

-         one liter (34 oz.) of broth

-         extra virgin olive oil

-         salt and pepper

Place a some olive oil in a pot and add garlic.  When garlic turns golden brown add the tomatoes which have been cut to small pieces and add basil to your liking.  Salt and pepper to taste and cook for about 15 minutes.  Pour in the broth and bring to boil.  Add the bread which has been cut into pieces.  Cook for about 10 minutes, mixing well and turn off heat.

Leave “Pappa” in the pot for 15 to 20 minutes and serve warm, adding drizzle of extra virgin olive oil on top along with grinding of fresh pepper to taste.Img_0135

This is very nice traditional Tuscan recipe.  Now I must work some more.

Ciao,

Simonetta

Casa Bellavista

Arezzo, Italy


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