Rick Tramato: Pappa pomodoro
Serves 4
3 tablespoons olive oil
1 yellow onion, diced
1 garlic clove, minced
1 bay leaf
1 tablespoon crushed red pepper flakes
2 pounds tomatoes, peeled, cored, seeded, and roughly chopped, or two
14-ounce cans diced tomatoes or one 28-ounce can crushed tomatoes
3/4 pound day-old (slightly stale) Italian bread, torn into 1-inch pieces
2 cups chicken stock, vegetable stock, or water
1 cup loosely packed, chopped fresh basil
1/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1/4 cup freshly grated Parmigiano-Reggiano cheese
In a large sauté pan, heat the olive oil over medium-high heat until hot but not smoking.
Add the onion, garlic, bay leaf, and red pepper and sauté for 2 to 3 minutes, or until softened.
Add the tomatoes and their juices and bring to a boil. Reduce the heat and simmer for about 5 minutes, until the tomatoes begin to soften and break down.
Put the bread slices in a bowl and cover with the stock. The bread will absorb much of the liquid right away. Transfer the bread and any liquid in the bowl to the sauté pan. Return to a simmer and cook for 8 to 10 minutes or until the bread has absorbed as much liquid as possible and is the consistency of soft baby food.
Stir in the basil, 3 tablespoons of the extra virgin olive oil, and salt and black pepper to taste. Cook the soup at a simmer for about 10 minutes to develop the flavors.
Stir the butter into the hot soup; when it’s incorporated, ladle the soup into 4 shallow soup bowls. Garnish each serving with cheese and a drizzle of the remaining olive oil.
Excerpt from Fantastico! Little Italian Plates and Antipasti from Rick Tramonto's Kitchen
