Jewish Voice

Saturday
October 25th, 2014
Text size
  • Increase font size
  • Default font size
  • Decrease font size
Torah Kashrut Kosher Italian Recipe Pappa col Pomodoro: Tuscan Bread & Tomato Soup (Parve)

Kosher Italian Recipe Pappa col Pomodoro: Tuscan Bread & Tomato Soup (Parve)

E-mail Print PDF
My family and I just came back from ten days in Italy, mostly spent in Venice hanging out with my mom and childhood friends. But my husband and kids had never been to Florence, and I decided to treat them to a couple of days in the cradle of the Italian Renaissance. The highlight of our stay was a lunch at our friends Alberto and Giordana’s apartment, with a breathtaking view of Fiesole and the Tuscan hills; for the kids, probably the carousel in Piazza della Repubblica! The food in Florence and in all of Tuscany is fantastic, simple and elegant, and justly famous. Unfortunately for those who keep strictly kosher, the lovely kosher restaurant next to the magnificent synagogue (Ruth’s) only serves Israeli food!

Even those who are more flexible and comfortable eating vegetarian food out will find Florence and Tuscany problematic: first of all because most dishes are meat-based (Tuscans are very proud of their beef, the world-famous “Chianina” breed); secondly, because the “vegetarian” dishes, like the ribollita soup, are often given a flavor boost by the addition of a prosciutto bone in the cooking! Don’t despair – you can make most Tuscan recipes in your own kitchen! Let’s start with this very easy and delicious soup: a perfect example of Italian “comfort food”, and of Tuscan peasant cooking. Bread soups were born of necessity: people could not afford to throw away stale bread, and devised ways to make it not only edible, but wonderfully tasty. Be warned that American-style soft sliced bread would just turn into a slimy and sticky mess: you will need artisanal bread with a firm, rough crust. The best types are Tuscan or Pugliese loaves. I live in Manhattan, and my favorite (kosher) bread is made by Tribeca Oven.

If you visit Florence, don’t miss my friend Chiara’s kosher cooking classes! You can emal her at Chiara105@gmail.com

Ingredients:

  • 2 tablespoons cold pressed extra-virgin olive oil, plus more for drizzling
  • 2 large cloves garlic, crushed
  • 1 large can (12 oz.) peeled whole tomatoes (I like Italian tomatoes, San Marzano type)
  • ½ medium loaf, or 1/3 large loaf of Italian-style bread, 2-day old
  • 1 cup water or vegetable stock
  • Salt and pepper to taste
  • A pinch of sugar
  • 10 to 15 fresh basil leaves
Directions:

Slice the bread. In a heavy pot, heat the 2 tablespoons of olive oil and add the garlic. After a couple of minutes discard the garlic, and add the can of tomatoes, breaking them with your hands into the pot. Add salt, pepper, sugar and water, and stir with a wooden spoon. Shred the bread into bite-sized chunks with your hands (if it’s too hard/dry cut it into cubes with a bread knife), and add them to the pot. Do not stir too aggressively, because you don’t want the bread to melt into the water completely: the texture should be somewhat chunky. You should stir gently using an upward motion, and not too long. Cook on low heat for about 30 to 40 minutes, stirring occasionally. Shred the basil leaves and add them to the soup; drizzle with more olive oil (about 1 tablespoon per person), lightly toss, serve. This soup tastes even better reheated: it will be so thick that you will be able to eat it with a fork. Enjoy!



Recipe courtesy of www.dinnerinvenice.com

Share this post

Last Updated ( Thursday, 16 February 2012 14:03 )  

Add comment

The views expressed in the comments section do not necessarily reflect those of the Jewish Voice. While they are filtered for vulgarity, racial slurs, and other inappropriate content, we cannot vouch for the factual accuracy of any of the statements below.


Security code
Refresh


Weather

Дешевые авиабилеты - http://aviatickets.org