Pappa al Pomodoro with Spring Vegetables
Category: First Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tomato passata | 660g |
| Tuscan bread | 220g |
| Water | 750g |
| Garlic cloves | 2 |
| Fine salt | To taste |
| Black pepper | To taste |
| Extra virgin olive oil | To taste |
| Fresh basil | To taste |
| Green beans | 100g |
| Zucchini | 150g |
| Carrots | 130g |
| Red onions | 130g |
| Eggplant | 200g |
| Extra virgin olive oil (for vegetables) | 20g |
| Red chili powder | ½ tsp |
| Fine salt (for vegetables) | To taste |
Instructions:
- Prepare the Bread: Start by slicing the Tuscan bread into thin slices. Lay them out on a baking sheet lined with parchment paper, ensuring they don’t overlap.
- Toast the Bread: Place the bread in the oven at 200°C (390°F) for 5-7 minutes, or until crispy and golden. Once out of the oven, let the slices cool slightly, then rub the garlic cloves over the surface of the bread. Set aside.
- Simmer the Tomato Base: In a high-sided non-stick pan, place the toasted bread slices and pour the tomato passata over them. Add the water and bring to a simmer over medium heat. Cook until the bread has absorbed the tomato sauce, breaking it up with a wooden spoon as it softens into a thick soup.
- Prepare the Vegetables: While the tomato mixture is simmering, prep the vegetables. Finely chop the red onions and set aside. Trim the green beans and cut them into small cubes, about ½ cm in size. Do the same with the zucchini and eggplant. Peel and dice the carrots.
- Cook the Vegetables: Heat the extra virgin olive oil in a large skillet over medium heat. Add the chopped onions and sauté for about 3 minutes until softened and aromatic. Add the vegetables in stages based on their cooking times: start with the eggplant and cook for 3 minutes. Next, add the carrots and cook for another 3 minutes. Finally, add the zucchini and stir well. Continue cooking the mixture for another 10 minutes, allowing the vegetables to soften and meld together.
- Season the Vegetables: Sprinkle in the red chili powder and season with salt to taste. Stir everything together to combine the flavors.
- Finish the Pappa al Pomodoro: By now, the tomato bread mixture should be fully cooked. Remove from the heat, then taste and adjust seasoning with salt and pepper.
- Serve: Spoon the pappa al pomodoro into bowls and top with the sautéed spring vegetables. Garnish with fresh basil leaves and a drizzle of extra virgin olive oil. Serve hot and enjoy a delightful, comforting meal that captures the essence of Italian home cooking!
Serving Tips: This dish is wonderfully served with a side of fresh, crusty bread and a chilled glass of white wine for a complete Italian-inspired meal. It can be made ahead and stored in the refrigerator for up to two days, making it a perfect make-ahead dinner.
Enjoy your Pappa al Pomodoro with Spring Vegetables, a flavorful and nourishing dish that celebrates the simplicity of seasonal produce!
