Pappa al Pomodoro

下ごしらえ

材料

作り方

手順

1. 1

   Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat.

   約1 分

2. 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.

   約2 分

   調理のヒント： Keep the heat low so the garlic infuses the oil without browning too much.

3. 3

   Pour in the crushed tomatoes and vegetable broth.

   約1 分

4. 4

   Bring the mixture to a gentle simmer, then reduce the heat to low and cook for 15 minutes, allowing the flavors to meld.

   約15 分

   調理のヒント： A slow simmer is key for developing rich tomato flavor.

5. 5

   Add the torn stale bread pieces to the pot, stirring well to ensure all the bread is submerged in the liquid.

   約1 分

6. 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.

   約15 分

   調理のヒント： Stir occasionally to prevent the bread from sticking to the bottom of the pot.

7. 7

   Remove the pot from the heat and stir in the fresh basil.

   約1 分

   調理のヒント： Adding basil at the end preserves its fresh aroma and vibrant color.

8. 8

   Season with salt and freshly ground black pepper to taste.

   約1 分

   調理のヒント： Taste and adjust seasoning as needed, as the saltiness of broths can vary.

9. 9

   Serve warm, drizzled with a little extra virgin olive oil if desired.