Ultra pappa al pomodoro
Item 1 of 1
- medium
- 4
- 60 minutes
This thick soup dish from Marco Stabile uses classic Italian flavours such as tomato and basil and creates a perfect vegetarian starter to be served on any occasion.
First published in 2015
Ingredients
Metric
Imperial
Pappa al pomodoro
- 200g of tinned chopped tomatoes
- 2 garlic cloves
- 50g of extra virgin olive oil
- 70g of sun-dried tomatoes, cubed
- 2g of paprika, sweet
- 2g of paprika, spicy
- 4 slices of white bread
Sorbet
- 20g of carrots, chopped
- 20g of onion, chopped
- 20g of celery, chopped
- 10g of extra virgin olive oil
- 200g of tinned chopped tomatoes
- 50g of glucose
Basil foam
- 0.5l water
- 20 basil leaves
- 1 lemon, juice only
- 3g of soya lecithin
SAVE RECIPE
Method
1
For the sorbet, sauté the vegetables in olive oil
until softened and then add the tomatoes. Cook for 20 minutes. Pass through a sieve and season with salt
- 20g of carrots, chopped
- 20g of onion, chopped
- 20g of celery, chopped
- 10g of extra virgin olive oil
- 200g of tinned chopped tomatoes
2
Mix in the glucose and churn in an ice cream machine. Reserve in the freezer for at least one hour
- 50g of glucose
3
Sauté the garlic in a pan with extra virgin olive oil. Remove the garlic and add the tomatoes. Cook for 20 minutes then pass through a sieve
- 2 garlic cloves
- 50g of extra virgin olive oil
4
Put the tomato sauce back into the pan and add the sun-dried tomatoes and the paprika. Cook for another few minutes and season with salt to taste
- 70g of sun-dried tomatoes, cubed
- 2g of paprika, sweet
- 2g of paprika, sweet
5
Toast the slices of bread and place into a bowl with the tomato sauce, blitz with hand-blender until you have a chunky purée. Keep warm
6
For the basil foam, mix all the ingredients in a large container and blend with a hand-blender until you obtain a thick foam
- 0.5l water
- 20 basil leaves
- 1 lemon, juice only
- 3g of soya lecithin
7
To serve place a ladle of the pappa pomodoro in a bowl with a scoop of the sorbet on top and finish with the basil foam
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great Italian Chefs 2024