Recipes Included On This Page Tomato and Bread Soup (Pappa al pomodoro) Tuscan Country Bread Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Tomato and Bread Soup (Pappa al pomodoro) Recipe By : The Ultimate Italian Cookbook by Carla Capalbo Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-10 Oct 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons olive oil -- (90 mL) 1 Small piece dried chile -- crumbled (optional) 6 ounces stale bread -- (1 1/2 cups; 175 g) cut in 1-inch cubes -- (2.5 cm) 1 medium onion -- finely chopped 2 garlic cloves -- finely chopped 1 1/2 pounds ripe tomatoes -- (675 g) peeled and chopped or 28 ounces (800 g) canned peeled plum tomatoes -- chopped 3 tablespoons chopped fresh basil -- (45 mL) 6 1/4 cups light meat broth -- (1.5 L / 2 1/2 pints) or water or a combination of both Salt and freshly ground black pepper Extra-virgin olive oil to serve -- (optional) Heat 4 tablespoons (60 mL) of the oil in a large saucepan. Add the chile, if using, and stir for 1 to 2 minutes. Add the bread cubes and cook until golden. Remove to a plate and drain on paper towelling. Add the remaining oil, the onion and the garlic; cook until the onion softens. Stir in the tomatoes, bread and basil. Season with salt. Cook over moderate heat, stirring occasionally, for about 15 minutes. Meanwhile, heat the broth or water to simmering. Add it to the saucepan with the tomato mixture and mix well. Bring to the boil. Lower the heat slightly and simmer for 20 minutes. Remove the soup from the heat. Use a fork to mash the tomatoes and the bread together. Season with pepper and more salt, if necessary. Allow to stand for 10 minutes. Just before serving swirl in a little extra-virgin olive oil if desired. Author's note: This colorful Florentine recipe was created to use up stale bread. It can be made with very ripe fresh or canned plum tomatoes. From The Ultimate Italian Cookbook by Carla Capalbo; Acropolis Books; 1995 edition. ISBN 185967013X MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 22 October 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 338 Calories; 22g Fat (58.0% calories from fat); 5g Protein; 31g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 244mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Vegetable; 4 1/2 Fat. * Exported from MasterCook * Tuscan Country Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 8-10 Oct 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1 1/2 cups lukewarm water 1/2 cup white wine -- slightly warmed 2 1/4 cups unbleached flour 2 cups whole wheat flour 1/2 teaspoon sugar 1/4 teaspoon salt 1/3 cup oil packed sundried tomatoes -- drained and cut into strips 1/3 cup kalamata olives -- pitted and quartered To mix using an electric mixer: In a small bowl, stir the yeast into the water and wine to dissolve. Set aside for about 3 to 5 minutes. Combine both flours, sugar and salt into the large bowl of the mixer and mix together (using a dough hook if you have one). Stir the yeast mixture again and then slowly pour it into the flour mixture, with the mixer running on low speed. Increase the speed to medium and continue mixing until the dough forms a solid, soft mass. Add the sun-dried tomatoes and the olives and continue mixing until the dough is soft and elastic. To mix using a food processor: In a small bowl, stir the yeast into the water and wine to dissolve. Set aside for about 3 to 5 minutes. Combine both flours, sugar and salt in the processor bowl and pulse slightly to mix. Stir the yeast mixture again and drizzle it into the flour mixture with the processor running. Process on full power until the dough spins in one solid, soft mass. Add the sun-dried tomatoes and the olives and process until the dough is soft and elastic. Grease a small baking sheet. Shape the dough into a round or oval loaf and place on the baking sheet. Dust the top of the dough very lightly with flour, cover with a kitchen towel and let the dough rise in a warm place for 1 hour (a good place is in a cold oven with only the oven light turned on to warm it). About 15 minutes before the hour is up, preheat the oven to 425F (if the dough is rising in your oven, be sure to take it out first!). Bake the dough on a greased baking sheet for 10 minutes. Reduce heat to 400F and continue baking for 20 to 25 minutes longer, or until golden brown. Makes 1 loaf, about 2 1/2 pounds. Contributed to the FareShare Gazette by Jennie; 8 October 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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