Pappa con Pomodoro (Tuscan Tomato Bread Soup)
"Matteo Bergamini, Executive Chef at SD26 in New York City, grew up in Northern Italy where his grandmother prepared this rustic Italian soup. Tuscan bread is toasted with olive oil and garlic. Puréed plum tomatoes and vegetable stock are added, seasoned with peperoncino and fresh basil. Finish with a dusting of freshly grated Parmesan cheese and you're done. It's an inexpensive way to make a warm, nutritious and delicious meal in about 10 minutes. Grandmothers everywhere would approve...."
INGREDIENTS
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extra virgin olive oil for sauté pan & plating
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3 cloves garlic, sliced
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pinch of salt
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3 cups rustic Tuscan bread, crusts removed & cubed
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16-oz can whole peeled plum tomatoes (San Marzano suggested), crushed
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1 quart (4 cups) vegetable stock
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peperoncino (red pepper flakes) to taste
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1 bunch basil, chiffonade
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basil sprig & grated Parmesan cheese for serving
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