Classic Italian recipe Pappa al Pomodoro for the perfect winter

Classic Italian recipe Pappa al Pomodoro for the perfect winter

Made with leftover bread, tomatoes and other ingredients... don't be fooled by it's size

Last updated:
Cuisine:Italian
Cook time:1h:30m
Prep time:24h
Servings:2

Ingredients

250 gms leftover bread

120 gms tomatoes

15 gms basil

1 clove of garlic

1 onion

2 star anise

35 gms extra virgin olive oil

65 gms Parmigiano-Reggiano crust

600 gms milk

300 gms cream

2 gms nutmeg

Method

1. Combine onion, garlic and star anise. Add fresh tomatoes and cook it for 35 minutes over a low flame.

2. Use the leftover bread to make bread crumbs in a blender and add it to the tomato sauce.

3. Make an infusion by soaking Parmigiano-Reggiano crust in cream and milk overnight and cook it at 75C for 3 hours. The next day, blend it, strain it and put it into a siphon coffee maker. A kind of double-strained foam forms at the bottom.

4. Roast the bread crust with olive oil, lemon zest, black pepper and salt.

5. While plating, serve the tomato and bread at the bottom and cover with crunchy breadcrumbs. Top it off with the cheese, cream and milk foam at 64C.

Editor's Note: Don't have a siphon coffee maker, fret not. Use a milk frother, spoon up the foam and serve. It will not be as stable as the original but will taste nice too.

Massimo Bottura
Massimo Bottura
Massimo Bottura
Italian Michelin-starred chef, restaurateur and cookbook author

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