"jake" > ha scritto nel messaggio
. nl...
> 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.


Sorry. I don't like "Pappa al pomodoro" because I don't like wet bread
Pandora