Pappa al Pomodoro with Cheese
Category: Main Dishes
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Tomato passata | 750g |
| Extra virgin olive oil | 50g |
| Onion | 1 |
| Dried chili pepper | 1 |
| Whole wheat bread (stale) | 200g |
| Ground black pepper | To taste |
| Fresh basil | To taste |
| Lemon zest | To taste |
| Caciottina cheese (or similar soft cheese) | 4 pieces |
| Cherry tomatoes | 300g |
| Extra virgin olive oil | To taste |
| Brown sugar | 1 tablespoon |
| Oregano | To taste |
| Sea salt | To taste |
Instructions
-
Prepare the Tomato Sauce
Begin by preparing the sauce for the pappa al pomodoro. In a large pan, heat 50g of extra virgin olive oil over medium heat. Add the onion, finely chopped, and let it sauté until it becomes translucent and fragrant. -
Cook the Tomato Passata
Once the onion is ready, pour in the tomato passata. Rinse the passata jar with a bit of water and add this liquid to the pan to ensure all the flavor is captured. Let the sauce simmer for about 40 minutes, adjusting with a bit of water if needed to maintain the right consistency. Season with sea salt and keep an eye on the sauce to make sure it doesn’t dry out. -
Prepare the Roasted Cherry Tomatoes
While the sauce is simmering, take the cherry tomatoes and cut them in half. Arrange them on a baking tray and drizzle with a little extra virgin olive oil. Sprinkle with brown sugar, sea salt, and a few sprigs of fresh oregano for a lovely aromatic flavor. Roast in a preheated fan oven at 200°C (about 400°F) for 20 minutes, or until they begin to caramelize and soften. -
Deglaze and Finish the Roasted Tomatoes
Once the tomatoes are roasted, remove them from the oven. Add a splash of water to the baking tray to deglaze the caramelized juices and pour this over the tomatoes. Set them aside for now. -
Prepare the Stale Bread
Cut the stale whole wheat bread into small cubes. Once the tomato sauce has finished cooking, add the bread cubes to the pan, ensuring they are well-coated with the sauce. Toss the mixture gently, allowing the bread to absorb the tomato goodness. Sprinkle a generous amount of freshly chopped basil and continue cooking over low heat for a few minutes, allowing the bread to soak up the flavors. -
Moisten and Rest the Pappa al Pomodoro
If the mixture seems too dry, add a little water to help soften the bread further. Cover the pan and let it rest for a few minutes, giving the bread enough time to fully absorb the sauce. -
Assemble the Dish
Add the roasted cherry tomatoes on top of the pappa al pomodoro, then carefully divide the mixture into 4 serving plates. -
Prepare the Basil Oil
In a blender or food processor, blend a small amount of extra virgin olive oil with fresh basil, a pinch of sea salt, and lemon zest until smooth. This will form the fragrant basil oil to drizzle over the dish. -
Fry the Caciottina Cheese
Heat a non-stick pan with a small amount of olive oil. Place the pieces of caciottina cheese in the pan and fry until golden brown on both sides, creating a crispy crust. Once fried, remove the cheese from the pan. -
Finish and Serve
Place the crispy caciottina cheese on top of each serving of pappa al pomodoro. Drizzle with the basil oil and garnish with freshly ground black pepper, more fresh basil, and additional lemon zest for a burst of freshness.
Serve immediately and enjoy this hearty, flavorful dish that perfectly balances the richness of tomatoes, the earthiness of whole wheat bread, and the creaminess of fried cheese.
This Pappa al Pomodoro with Cheese combines the comforting essence of an Italian classic with a fresh, aromatic twist. The roasted cherry tomatoes add a sweet, caramelized contrast to the savory bread, while the basil oil elevates the dish with its fragrant herbal notes. The crispy caciottina cheese rounds everything out, creating a truly satisfying meal.
