SoupMain Course

Pappa al Pomodoro

Name: Pappa al Pomodoro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 portioner
Cuisine: italian
Ingredients: 800 g crushed tomato; 200 g stale bread crusts removed, torn into pieces; 3 fed garlic minced; 500 ml vegetable broth; 4 spsk. extra virgin olive oil; 0,5 kop fresh basil roughly chopped; 0,5 tsk. salt; 0,25 tsk. black pepper freshly ground; 0,25 tsk. red pepper flake (valgfrit)

This rustic Tuscan bread and tomato soup is a comforting, flavorful dish. Made with ripe tomatoes, stale bread, and fresh basil, it's a perfect example of cucina povera. This vegan version highlights the natural sweetness of tomatoes and the hearty texture of bread.

En original opskrift af Forkin

Tid i alt: 45 min.
Portioner: 4
Sværhedsgrad: Nem
Pr. portion: 302 kcal

Allergenoplysninger: kan indeholde gluten. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

800 gcrushed tomato
200 gstale bread, crusts removed, torn into pieces
3 fedgarlic, minced
500 mlvegetable broth
4 spsk.extra virgin olive oil
0,5 kopfresh basil, roughly chopped
0,5 tsk.salt
0,25 tsk.black pepper, freshly ground
0,25 tsk.red pepper flake(valgfrit)

Udstyr

large pot · dutch oven · cutting board · knife

Fremgangsmåde

Trin for trin

1
Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat.
Ca. 1 min.
2
Add the minced garlic and red pepper flakes, if using, and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
Ca. 2 min.
Kokkens note: Keep the heat low so the garlic infuses the oil without browning too much.
3
Pour in the crushed tomatoes and vegetable broth.
Ca. 1 min.
4
Bring the mixture to a gentle simmer, then reduce the heat to low and cook for 15 minutes, allowing the flavors to meld.
Ca. 15 min.
Kokkens note: A slow simmer is key for developing rich tomato flavor.
5
Add the torn stale bread pieces to the pot, stirring well to ensure all the bread is submerged in the liquid.
Ca. 1 min.
6
Continue to simmer for another 10-15 minutes, or until the bread has completely softened and absorbed most of the liquid, creating a thick, porridge-like consistency.
Ca. 15 min.
Kokkens note: Stir occasionally to prevent the bread from sticking to the bottom of the pot.
7
Remove the pot from the heat and stir in the fresh basil.
Ca. 1 min.
Kokkens note: Adding basil at the end preserves its fresh aroma and vibrant color.
8
Season with salt and freshly ground black pepper to taste.
Ca. 1 min.
Kokkens note: Taste and adjust seasoning as needed, as the saltiness of broths can vary.
9
Serve warm, drizzled with a little extra virgin olive oil if desired.

Pr. portion

Næringsindhold

70%Score

Kalorier: 302,1kcal
Protein: 7,1g
Kulhydrat: 34,7g
Fedt: 15,7g
Kostfibre: 3,5g
Sukker: 8,1g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover pappa al pomodoro in an airtight container in the refrigerator.

Genopvarmning

Reheat gently on the stovetop over low heat, adding a splash of vegetable broth or water if it has become too thick.