Pappa al Pomodoro e' Pasta Zucca
Italian bread tomato soup and pumpkin pasta. A nice meal tonight, just as well because I suspect the freestyled semolina bread I have rising in the oven will not have been a good experiment. In my opinion, semolina breads just take so damn long to proof, I always underestimate, especially when using a levain. Anyway.
Pappa al Pomodoro
- ripe roma or any other kind of tomato
- 400g tin of tomatoes - chopped, dice, wholepeeled: it don't matter.
- five cloves of garlic (or more! I usually go to town!), thinly slice
- olive oil
- preferably stale bread - roughly 400gms, but don't be too obsessed about it.