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Papa Alla Pomodoro

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This my all time fave soup, it is adapted from a recipe in the river cafe cookbook, and from watching Georgio Locatelli cook it slightly differently on his tv show.

This my all time fave soup, it is adapted from a recipe in the river cafe cookbook, and from watching Georgio Locatelli cook it slightly differently on his tv show.

Ingredients

Serves: 4

Metric Cups
  • 1½ kilograms tomatoes (skinned and deseeded)
  • 2 tins plum tomatoes (Italian, large tins)
  • 4 anchovy fillets (salted)
  • 2 cloves garlic (large cloves)
  • 1 ciabatta (whole loaf, crust cut of)
  • 1 bunch fresh basil (a large bunch)
  • olive oil
  • 3⅓ pounds tomatoes (skinned and deseeded)
  • 2 tins plum tomatoes (Italian, large tins)
  • 4 anchovy fillets (salted)
  • 2 cloves garlic (large cloves)
  • 1 ciabatta (whole loaf, crust cut of)
  • 1 bunch fresh basil (a large bunch)
  • olive oil

Method

Papa Alla Pomodoro is a community recipe submitted by ProastioMinger and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • In a soup pan sweat the garlic and anchovies till the anchovies melts ( do not colour garlic) now add all the toms, simmer for about 30 mins to concentrate.
  • add half a pint of water a good glug of olive oil about 100ml. and the bread broken in to small chunks, stir and simmer for a further 5 mins now tear in the basil,
  • take off the heat stir and leave covered for the flavour of the basil and oil to be absorbed by the bread,
  • Taste and season with sea salt and cracked black pepper
  • In a soup pan sweat the garlic and anchovies till the anchovies melts ( do not colour garlic) now add all the toms, simmer for about 30 mins to concentrate.
  • add half a pint of water a good glug of olive oil about 100ml. and the bread broken in to small chunks, stir and simmer for a further 5 mins now tear in the basil,
  • take off the heat stir and leave covered for the flavour of the basil and oil to be absorbed by the bread,
  • Taste and season with sea salt and cracked black pepper
  • Additional Information

    Drizzle each bowl with more oil to serve, this dish is traditionally served when the olive crop comes in in Italy to show the quality of the new season oil

    Drizzle each bowl with more oil to serve, this dish is traditionally served when the olive crop comes in in Italy to show the quality of the new season oil

    Tell us what you think