We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Shock your mom - go to church

Pappa Al Pomodoro

0
(0)
CATEGORY CUISINE TAG YIELD
Italian Soup 1 Servings

INGREDIENTS

1 cn Italian plum tomatoes (7 oz)
2 Heads peeled garlic; slightly crushed
1 tb (small) of whole black peppercorns (he used A LOT!!)
10 oz White bread; preferably 1-2 days old
6 oz Extra virgin olive oil
14 Leaves fresh basil
3 Pinches (generous) of salt

INSTRUCTIONS

heat 4 oz of the olive oil in a pot. Meantime, with the help a meat
tenderizer (hammer-style), pound the peppercorns, after wrapping them in a
towel or napkin. When the oil is hot, brown the garlic. Remove the garlic
from the oil. Run tomatoes through a molineaux (sp?) or crush them by hand.
Add the pepper to the oil, let it steep for a few seconds, then add
tomatoes and salt. Let it cook 10 min over high heat. While soup is
cooking, cut bread into large cubes. If not dry, sprinkle with olive oil
and toast in oven until lightly browned. Chop basil and set aside. Turn off
heat, add bread, basil, and rest of oil to soup. stir. let it sit 5 or so
min. to soften the bread. Using a whisk, stir so that the bread cubes
crumble and thicken the soup. Garnish with basil.
Posted to FOODWINE Digest  by Ana Kurland <akur@LOC.GOV> on Sep 9, 1997

A Message from our Provider:

“In the sentence of life, the devil may be a comma–but never let him be the period.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?