|
Pappa Al Pomodoro (Thick Tomato & Bread Soup) ethnic, soups, vegetarian 6 cup stock 1 salt & pepper 1 lb stale country bread, cut - into chu; nks 3/4 cup olive oil 2 large garlic cloves, minced 2 lb ripe tomatoes, peeled, - seeded & c; hopped 10 each basil leaves 1 olive oil Season the stock with the salt & pepper & bring to a boil. Stir in the bread & cook over medium heat for 2 to 3 minutes. Heat the olive oil in a large heavy pot over low heat. Add the garlic & saute for 3 to 4 minutes but do not let it burn. Stir in the tomatoes & the basil & let simmer for 5 minutes. Add the tomatoes to the stock & cook, uncovered, for 3 to 4 minutes. Remove from the heat & let stand for 1 hour so that the flavours can mingle. Serve hot or cold, drizzled with a little olive oil over the top of each serving. Carol Field, "Italy in Small Bites" Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
The recipes found in this website have been compiled from different websites Sponsors MySpace Layouts - MySpace Graphics - Properties In Egypt |