Pandora wrote:

> "modom" > ha scritto nel messaggio
> ...
>
>>On Tue, 14 Mar 2006 10:12:01 +0100, "Pandora" >
>>wrote:
>>
>>
>>>Here is my Tuscany bread. We call it "Pane toscano". Pane toscano is
>>>without
>>>salt and is excellent for Bruschetta.
>>>I have used 7 parts of flour, 3 parts of sourdough and 4 parts of water.
>>>http://i2.tinypic.com/rclc3t.jpg
>>>
>>>http://i2.tinypic.com/rclc93.jpg
>>>
>>>http://i2.tinypic.com/rclcb9.jpg
>>>
>>>http://i2.tinypic.com/rcldmb.jpg
>>
>>Your bread looks lovely, Pandora. Don't you miss the salt though?
>
>
> I must say I prefer salted bread. This is only good for bruschetta (for me).
> But In Tuscany they use to eat non -salted bread...
> Thank you
> Pandora
>
I have never had Tuscan bread, but I've made Pappa al Pomodoro (sp?),
with ciabatta. I know it's supposed to be made with Tuscan bread,
though. Which isn't availble here. Even with the ciabatta, I LOVED the
soup. I used Siphie Grigson's recipe (see below). I think I got it from
the BBC website, but it's no longer to be found there.

One of my favorite meals ever. Have you ever used Tuscan bread for that,
Pandora?




Pappa Al Pomodoro by Sophie Grigson
from Sophie Grigson's Weekends


Sophie Grigson tempts the taste buds with this fabulous take on a
traditional Tuscan soup. Stale bread never tasted so good!


Servings: 6-8
Level of difficulty: Easy
Preparation Time: 30 minutes
Cooking Time: 50 minutes


Ingredients
Main:
350g stale bread with crusts, thickly sliced
1 large onion, finely chopped
150ml Olive oil
4 garlic cloves, finely chopped
1kg ripe tomatoes, skinned and roughly chopped
salt and fresh ground black pepper
1.5 litres light chicken or vegetable stock
1 small bunch of fresh basil leaves, shredded

To serve:
extra virgin olive oil
freshly grated Parmesan (optional)


Method
1. Pre-heat the oven to 150°C/gas 2. Spread the bread out on a baking tray
and dry in the oven for 10-15 minutes. Break into pieces.

2. Pour 2 tablespoons of olive oil into a large saucepan and cook the onion
until softened. Add the garlic and raise the heat slightly. As soon as the
garlic begins to brown add the tomatoes and season with salt and freshly
ground black pepper.

3. Simmer for 10 minutes, allow the mixture to cool slightly, and then pass
through the fine plate of mouli-legumes or liquidise and sieve.

4. In a separate pan, bring the stock up to the boil and add the pureed
tomato mixture, bread, remaining olive oil and torn basil. Season to taste
with salt and freshly ground black pepper.

5. Simmer for 20-30 minutes, stirring occasionally, until the soup is very
thick. Taste again and adjust seasonings.

6. Serve hot or cold, with a drizzle of olive oil and, if you wish, a
scattering of Parmesan.