Ultra pappa al pomodoro

  • Starter
  • medium
  • 4
  • 60 minutes, plus freezing time

PT1H

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Ingredients

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Imperial

Pappa al pomodoro

Sorbet

Basil foam

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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