our Italian Cooking




HOME PAGE >> Recipes >>

Conversion Calculator !

Anna Maria Suggests
Italian Recipes zzx012
Italian recipes cv01
anna maria volpi italian chef x01
125x125 Folgers
Isabella - Home Decor
logo with tomatoes - $20 Off Purchases $40 Or More!
21765_20% Off All orders over $99 at RedEnvelope

Extra-Virgin Italian Olive Oil

The Best Selection of Italian Extra-Virgin Olive Oil Choose among the finest. FREE SAMPLE !!

Balsamic Vinegar from Modena

Buy from the source Authentic Aged Traditional  Balsamic Vinegar from Italy

Imported Italian Olives

Sicily, Apulia, Lazio, Liguria, and More...The Best Selection of Succulent Italian Olives Oil

Infused Extra-Virgin Olive Oils

Spice up your dishes with Infused Flavored Italian Extra-Virgin Olive Oils. ALL NATURAL!

Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos
Read our
before using
our site
Linking Policy
Advertise with us
Copyright © 2003 - 2011 Anna Maria Volpi - All Rights reserved.
Anna Maria's Open Kitchen Site Map

site map



about us

Some More Hot Topics You'd Like to See adv.
Tomato Soup
Pappa col Pomodoro
Tuscan Bread and tomato Soup

Main Course >> Pappa al Pomodoro

1 onion
1 celery stick
1 carrot
1 garlic clove
4 tablespoons extra-virgin olive oil
1-1/2 lb (600 gr) very ripe “roma” tomatoes
1/2 lb (200 gr) stale bread, diced
1 bunch fresh basil leaves
3-4 sage leaves (optional)

Finely chop together the onion, celery, carrots, and garlic. Put the olive oil in a saucepan and turn heat to medium. Add the chopped vegetable and sauté until the onion is soft and translucent.

Peel the tomatoes and remove seed. Place the tomatoes in a bowl.

Strain the juices back with the tomatoes through a fine sieve. Avoid the seed.

Add the tomatoes to the pan. Add salt and pepper. Cook for about 20 minutes.

Add the bread and about 2 cups of water.

Break the basil (and optional sage)  in large pieces and stir into the soup. Cook for about 5 more minutes or until the soup is consistent and not watery.

Arrange the soup in single serving dishes and top with a little extra-virgin olive oil and some basil leaves. Serve warm or cold.

The “Pappa al Pomodoro” or Tuscan Tomato Soup is a dish of the peasant tradition. It is derived probably from the “Pancotto” or Bread Soup, a very poor dish intended to nourish utilizing the leftovers of stale bread. The present “Pappa” is enriched with tomatoes, garlic and fresh basil. The combination of tastes is amazing, and it is perfect to be served lukewarm or cold, especially in summer. And please do not add cheese ...