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Pappa al Pomadoro




Source of Recipe


Internet


List of Ingredients




2 large loaves Italian bread, trimmed of crust and cut into cubes
8 cups peeled, seeded and cooked plum tomatoes
8 cups chicken stock
1/2 cup chopped fresh basil
1 small onion, chopped
2 tablespoons chopped fresh garlic
1/2 cup olive oil
salt and pepper to taste
garnish-Romano and Parmesan cheeses and pesto (recipe follows)

Heat the olive oil in a large stockpot over medium heat. Add the onion and cook until tender. Add the garlic and cook a minute more. As the garlic begins to brown, add the stock and tomatoes and bring it to a simmer. Add the bread and the basil. Continually stir the soup until bread cubes are mashed and very soft. Serve hot or warm and garnish with a teaspoon of pesto and a sprinkle of both cheeses.

Pesto

4 cups basil leaves
1 cup grated Romano cheese
4 1/2 ounces pine nuts
1 1/2 cups extra virgin olive oil
1 teaspoon black pepper

Finely grate the nuts in a food processor. Add the cheese, basil and pepper and process until finely minced. Slowly add the olive oil while the processor is running. Process the pesto until it is smooth.



Recipe