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Ultra pappa al pomodoro

by Marco Stabile
  1. Ultra Pappa al pomodoro
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This thick soup dish from Marco Stabile uses classic Italian flavours such as tomato and basil and creates a perfect vegetarian starter to be served on any occasion.

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Ingredients

Metric

Imperial

Pappa al pomodoro

Sorbet

Basil foam

SAVE RECIPE

Method

1
For the sorbet, sauté the vegetables in olive oil until softened and then add the tomatoes. Cook for 20 minutes. Pass through a sieve and season with salt
2
Mix in the glucose and churn in an ice cream machine. Reserve in the freezer for at least one hour
  • 50g of glucose
3
Sauté the garlic in a pan with extra virgin olive oil. Remove the garlic and add the tomatoes. Cook for 20 minutes then pass through a sieve
4
Put the tomato sauce back into the pan and add the sun-dried tomatoes and the paprika. Cook for another few minutes and season with salt to taste
5
Toast the slices of bread and place into a bowl with the tomato sauce, blitz with hand-blender until you have a chunky purée. Keep warm
6
For the basil foam, mix all the ingredients in a large container and blend with a hand-blender until you obtain a thick foam
7
To serve place a ladle of the pappa pomodoro in a bowl with a scoop of the sorbet on top and finish with the basil foam

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First published in 2015

Marco Stabile

One of Tuscany’s most important chefs, Marco Stabile honed his craft in some of the most respected kitchens in Italy. He now runs his own Michelin-starred restaurant, reimagining classic regional dishes and bringing them into the 21st century.

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