Jim Coleman Recipes

Pappa al Pomadoro

For this recipe you will need:

• 2 large loaves Italian bread, trimmed of crust and cut into cubes
• 8 cups peeled, seeded and cooked plum tomatoes
• 8 cups chicken stock
• ½ cup chopped fresh basil
• 1 small onion, chopped
• 2 tablespoons chopped fresh garlic
• ½ cup olive oil
• Salt and pepper to taste
• Garnish-Romano and Parmesan cheeses and pesto (recipe follows)

To prepare this recipe:

Heat the olive oil in a large stockpot over medium heat. Add the onion and cook until tender. Add the garlic and cook a minute more. As the garlic begins to brown, add the stock and tomatoes and bring it to a simmer. Add the bread and the basil. Continually stir the soup until bread cubes are mashed and very soft. Serve hot or warm and garnish with a teaspoon of pesto and a sprinkle of both cheeses.

Pesto

• 4 cups basil leaves
• 1 cup grated Romano cheese
• 4½ ounces pine nuts
• 1½ cups extra virgin olive oil
• 1 teaspoon black pepper

To Prepare the Pesto Finely grate the nuts in a food processor. Add the cheese, basil and pepper and process until finely minced. Slowly add the olive oil while the processor is running. Process the pesto until it is smooth.