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Pappa al Pomadoro

6 servings
This bread and tomato soup is a celebrated Tuscan preparation.

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
2 tablespoons chopped fresh garlic
1/2 cup Filippo Berio® Olive Oil
salt and pepper to taste
garnish: Romano and Parmesan cheeses and pesto (recipe below)

Method

Heat the Filippo Berio® 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 1 teaspoon of pesto and a sprinkle of both cheeses.

Pesto
3 cups

Ingredients

4 & 1/2 ounces pine nuts
1 cup grated Romano cheese
4 cups basil leaves1 1/2 cups extra virgin Filippo Berio® Olive Oil
1 teaspoon black pepper

Method

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