Editing Pappa al pomodoro
From WikiDotMako
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* ~3-4 cups cubes bread (~1cm) with crusts removed | * ~3-4 cups cubes bread (~1cm) with crusts removed | ||
* 2 (28-ounce) cans tomato (diced) | * 2 (28-ounce) cans tomato (diced) | ||
* 3-4 cups stock | * 3-4 cups stock, preferably homemade | ||
* (optional) 1/2 cup dry red wine | * (optional) 1/2 cup dry red wine | ||
* | * 1 cup chopped fresh basil leaves | ||
* Kosher salt and freshly ground black pepper | * Kosher salt and freshly ground black pepper | ||
* Parmigiano | * Parmigiano | ||
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* Add the tomatoes to the pot along with the stock, red wine, basil, 1 tablespoon salt, and 1 1/2 teaspoons pepper. | * Add the tomatoes to the pot along with the stock, red wine, basil, 1 tablespoon salt, and 1 1/2 teaspoons pepper. | ||
* Bring the soup to a boil, lower the heat, and allow to simmer, partially covered, for 45 minutes or until the consistency is right. | * Bring the soup to a boil, lower the heat, and allow to simmer, partially covered, for 45 minutes or until the consistency is right. | ||