Papa Al Pomodoro — made on sundays

I was taught how to make this dish when I was living in Florence. I was in a program called “Food for Thought” where I taught English and Italian to people who immigrated to Italy from other countries in exchange for them teaching me recipes from their country.

One of my final days living in Florence, the director of the program who was a Florentine native taught everyone this traditional Tuscan bread stew. This stew is something any Florentine would find nostalgic, & it was the closest thing I had to a home cooked “hug” kind-of meal when I ordered it at the cafe near my apartment. It is a perfect peasant-style dish that is so filling & delicious, I hope it feels like home for you too.

Ciabatta - Made on Sundays — Ingredients:

1 16 oz can Peeled Tomatoes
4 Cloves Garlic
2 tbs Olive Oil
4 large fresh Basil Leaves
2 cups Vegetable Broth
2 tbs Parmigiano-Reggiano
1 Pinch Red Pepper Flakes
1 Pinch Sea Salt
1 Pinch Black Pepper
1/2 lb Bread (preferably a Tuscan loaf, or Ciabatta)

In a large sauce pot, add your minced Garlic and Olive Oil & allow the Garlic to soften.

Before the Garlic begins to take on color, add your can of tomatoes and allow to cook, helping the Tomatoes along by crushing the Tomatoes with a wooden spoon.

Bring the Tomatoes to a boil, rip apart 4 large fresh Basil leaves & add along with your Red Pepper Flakes, Sea Salt and Black Pepper. Let simmer for 5 minutes.

Bring back to a rapid boil and add your Vegetable Broth and Parmigiano-Reggiano. Let cook for another 5 minutes.

While cooking, slice your Bread into fine slices (about 1 cm thick) tear slices apart and add to a bubbling sauce, reduce heat to medium and stir occasionally for another 10 minutes until all of the bread has broken down.

Serve warm with a drizzle of Olive Oil and, if you’re so inclined, a glass of Chianti Classico.

Mangia!