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Pappa al Pomodoro”…or Pupule al Pomodoro

January 17, 2015 by Barbara 2 Comments

Pappa Al Pomodoro is a traditonal Tuscan soup that originated as a means, as many old recipes have, to use up leftover food…in this case bread and tomatoes.  This soup is a virtual staple on any traditional Florentine restaurant menu.  “Pappa” means mush because, well, that is the consistency of the soup.  This Tuscan version is one of many throughout Italy of “pancotto” or cooked bread.  The good folks at King’s Hawaiin Original  Hawaiian Sweet Rolls once issued a challenge to food bloggers to create a recipe using King’s Hawaiian sweet rolls.  I have created a version of Pappa Al Pomodoro, nicknamed here Pupule al Pomodoro, incorporating the rolls as the bread ingredient in this classic Italian dish.  Some versions have used diced carrot or a bit of sugar in the soup to sweeten the acidity in the tomatoes.  But those ingredients are not necessary in my version as the King’s Hawaiin sweet rolls add all the sweetness necessary and impart a delicious, creamy texture to the soup.

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imageFirst drop each tomato in a pot of boiling water for one minute.  Remove, let cool slightly, then peel off the tomato skin.imageChop the tomatoes, put them in a bowl and set aside.imageAdd olive oil to a pan and cook the onion and garlic until soft.  Meanwhile, toast the King’s Hawaiian sweet rolls in a toaster oven, tear the cooled down pieces apart and process in a food processor into small chunks.imageAdd the chopped tomatoes to the onion mixture and cook for 20 minutes.  Add the King’s Hawaiian sweet roll chunks and 4 cups of chicken broth and cook on medium for 20 minutes.imageLadle soup into bowls and serve with torn pieces of fresh basil atop the soup and accompanied by a separate piece of toasted King’s Hawaiin sweet roll.  Very yummy fusion food:  Italian-Hawaiian!image This  post is part of my entry in to the KING’S HAWAIIAN Go Pupule recipe sweepstakes.

Print

Pappa al Pomodoro...or Pupule al Pomodoro

Yield: Serves 4

Ingredients:

  • 2 1/2 pounds ripe tomatoes
  • 12 ounces Kings Hawaiian sweet roles
  • 3  tablespoons extra virgin olive oil
  • 1  medium onion
  • 3  cloves garlic
  • 4  cups low-sodium chicken broth
  • salt and pepper to taste
  • 3  basil leaves

Directions:

  1. Drop the tomatoes in a pot of boiling water for one minute.  Remove them from the water, drain and let them cool.  Then remove the skin and chop the tomatoes.  Park them in a bowl and set aside.
  2. Cut the Kings Hawaiian sweet roles in half horizontally and toast in a toast oven till crisp.  When they cool, tear them into small pieces.  Put them in a food processor and process them into small pieces.
  3. Heat the olive oil in a pan.  Chop the onion and the garlic and saute them in the oil for 5 minutes.  Add the chopped tomatoes and cook on medium for 20 minutes.  Stir in the Kings Hawaiian sweet roll pieces.  Add the chicken broth and cook over medium heat for 20 minutes, stirring frequently.
  4. Adjust the seasoning and add torn pieces of basil to the soup.  Serve in bowls with extra King's Hawaiin toasted rolls.

Filed Under: Recipes Tagged With: Recipes

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Reader Interactions

Comments

  1. Joanne

    July 17, 2014 at 5:23 pm

    This is great Barbara, I am so, so impressed. I will save these recipes. I have asked you for years to let me read your “Harry’s article”. Now I am a happy lady.
    Have a wonderful time in Italy. We have have a good fall. You will come to Sarasota and I will accompany you to Sansepucro.

    Reply
    • Barbara

      July 18, 2014 at 3:33 pm

      Thanks, Joanne, I’m glad you like the article. See you in Sansepolcro.

      Reply

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Hi. I'm Barbara Francis and I hope you like authentic Italian food as much as I do. It's simple, fresh, seasonal. What's not to like? And it's part of my heritage. So join me in the kitchen of Italian Food Made Simple. Just step right over the dog, she won't move even if you ask her.

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