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Italian Recipes - Papa al Pomodoro

Italian Recipes - Adding the Final Ingredients to Papa al Pomodoro

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    Hi Will
    HI WILL HERE IS SALVATORE FROM PULCINELLA IJUST HAD LITTLE SURGERY ON MY KNEE SO IHAVE EXTRA TIME ON MY HAND ANYHOW THE RICIPES LOOK GOOD BUT THE SPELLING IS PAPPA AL POMODORO CIAO SAL

Lisa Mushaw
TREASURES OF TUSCANY – AN EPICUREAN VOYAGE
www.thetuscangourmet.com  
703-264-0651

A new generation doyenne on the rise who is staking her claim in the lofty arenas of international travel, tourism and the culinary arts, Lisa Mushaw is making transatlantic waves with TREASURES OF TUSCANY – AN EPICUREAN VOYAGE. TREASURES launched in November 2002 as a one-week vacation abroad with a twist – a cooking program where participants are given extensive exposure to Italian cuisine while discovering the physical beauty and traditions that are uniquely Tuscan. The idea was to offer “foodies” an opportunity to share and celebrate the cultural, personal and convivial rites that are the Tuscan Table, while basking in the charm of one of the world’s most exquisite and historic treasures. Lisa is a “natural taster” who cut her culinary teeth in the kitchen of relatives who excelled in the preparation of Creole cuisine. As a child, long before she knew the difference between battuto and affogato, she demonstrated a natural talent for discerning which ingredients were missing or used in excess in recipes. Her culinary gifts are no accident as her family roots include small business owners who made their living as caterers in New Orleans. A fervent student of food and wine, Lisa’s most recent accomplishment was completing a three year sommelier program. TREASURES OF TUSCANY – AN EPICUREAN VOYAGE is ideal for those with a passion for continental adventure who want to escape the drama of daily life and be transformed by a week in Florence – the center of the Renaissance, the Etruscan city of San Gimingnano or the medieval town of Lucca, creating memories that will last for years on end. Those who bask in attention to detail, pampering and personal service will want to join Lisa for the this extraordinary excursion to Toscana, the Italian province rich in beauty and character and the birthplace of much great Italian art, cuisine, and history.

Italian Recipes - Adding the Final Ingredients to Papa al Pomodoro

In these videos, professional culinary specialist Lisa Mushaw shows the traditional techniques on how to make three traditional Tuscan dishes. The easy to follow step-by-step recipes are true Tuscany, simple and delicious. The video series includes an overview of the basic equipment, ingredients, and techniques that will be a wonderful reference tool for your Tuscan cooking. I wish you continued good health and great adventures in your kitchen. Buon Appetito!

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Dough

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Sweet

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Cheeze

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Italian

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Papa

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Al

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Pomodoro

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Onion

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Italian Recipes - Adding the Final Ingredients to Papa al Pomodoro

Ingredients

2 loaves of day old bread
7 tomatoes
4-5 cups of vegetable broth or 4-5 cups of water
Salt
Pepper
1 teaspoon of sugar
5 cloves of garlic
1 cup of olive oil
2 bunches of basil leaves

Instructions

1. Peel the tomatoes and remove the cores. Cut them up. Chop the garlic and trim the crust off of the bread.


2. Pour the olive oil into a skillet. Turn the heat up and add the garlic. Saute the garlic for 1 1/2 - 2 minutes.


3. Add the chopped tomatoes to the olive oil and garlic. Turn down the heat and add basil. Stir and let the mixture saute and cook down for 20-25 minutes. Season with salt and pepper.


4. Add the bread and vegetable broth. Stir it and then let it cook down for 15 minutes. Season with salt and pepper. Stir it again and let it simmer for another 15 minutes.


5. Place the papa al pomodoro in a bowl and garnish it with fresh basil leaves.

 

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Transcripts

Lisa Mushaw: Hi, I am Lisa Mushaw, owner of Treasures of Tuscany, an Epicurean Voyage. Today, we are talking about making Papaalpomodoro. Papaalpomodoro is tomato and bread soup. And right now, we are finishing up with the cooking down of the tomatoes and we are getting ready to add the rest of the ingredients.

So, earlier we want to head in put the tomatoes in the sauce and we cooked them down. So, that the tomatoes there is no resemblance of the tomato. It is all now just sauce. So, I am going to stir it up one more time and now I am going to go ahead and add the bread. And as you recall, this is the bread, that we used that we removed the crust from earlier.

Now, remember, we are using bread that does not have any salt on it, so, once you stir it to thin, you want to again layer, adding more salt. So I am pushing the bread in to the pan, so, it can soak up, all the salt and then I am going to add four or five cups of, either water or vegetable broth, I typically like to use vegetable broth, because it has a little bit more kick to it.

So, let s go ahead and do that. Alright, so, we are going to go ahead and let this cook down for about another 15 minutes and again I am going to go ahead and add a little bit more salt and a little bit more pepper. Stir this in and that you can get familiar with all the other ingredients.

Then, I am going to add more salt and pepper. Not too much pepper, because you are not trying to get a peppery taste, but again like I said because this bread is so doughy, you certainly don t want it to soak up all the ingredients. Alright, and I am going to stir it again, one more time and then we are just going to go ahead and simmer it for another 15 minutes.

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