When I go grocery shoppings, I have a bad habit of not writing down what do I need to actually buy.
So that day...with the intention of making the above mentioned soup, I forgot to buy the garlic and onion *dum dum*
So, I just rummage through my pantry & freezer and chuck in whatever I can find that I think will be safe :)
Here is my version of Pappa al Pomodoro :
(there is no measurement, just put in as much or as little as you wish )
- Canned crushed tomatoes
- Tomatoes
- Carrot
- Eggplant
- Zucchini
- Mushrooms
- Onion
- Garlic
- Fresh basil
- Bacon (a few rashers will do just to add a bit of fat & flavour)
- Day old bread ( I used 3 mini baguette that has been hibernating in the freezer for few months :P)
- Italian Seasoning Herbs Mix
- Water
- Parmesan / Little Mozarella (bocconcini, ovoline, etc)
How to make it ? Very simple :
- Cut your vegetables into similar size, I cut mine into quarters.
- Slice the bacon into strips.
- Slice the garlic into thin slivers, add into a pot with hot oil. At this time, throw in your bacon and sliced onions as well.
- Keep stirring until the onion has slightly caramelised and the bacons crispy.
- Add in the diced / quartered veggies except the mushrooms.
- Once they have browned slightly, pour in the crushed tomatoes and add in mushrooms.
- Add some water to get a slightly runny consistency.
- Continue cooking until the vegetables are cooked.
- Tear the bread into small pieces and throw into the pot.
- Season with salt & pepper.
- Turn off the heat.
- Roughly chopped or just tear off the basil , mix in well.
- Serve with shaved parmesan or little mozarella balls works just fine as well :)
If the soup is too thick after the bread is added (because the bread used are stale, they will absorb the moisture like a sponge), just add more water or vegetable stock.
It is supposed to be like baby food (aka mush), but yet still soupy at the same time.
Buon Apetito !
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