Ultra pappa al pomodoro

4
60 minutes

Ingredients

Pappa al pomodoro

  • 200g of tinned chopped tomatoes
  • 2 garlic cloves
  • 50g of extra virgin olive oil
  • 70g of sun-dried tomatoes, cubed
  • 2g of paprika, sweet
  • 2g of paprika, spicy
  • 4 slices of white bread

Sorbet

  • 20g of carrots, chopped
  • 20g of onion, chopped
  • 20g of celery, chopped
  • 10g of extra virgin olive oil
  • 200g of tinned chopped tomatoes
  • 50g of glucose

Basil foam

  • 0.5l water
  • 20 basil leaves
  • 1 lemon, juice only
  • 3g of soya lecithin

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
  • 20g of carrots, chopped
  • 20g of onion, chopped
  • 20g of celery, chopped
  • 10g of extra virgin olive oil
  • 200g of tinned chopped tomatoes
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
  • 2 garlic cloves
  • 50g of extra virgin olive oil
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
  • 70g of sun-dried tomatoes, cubed
  • 2g of paprika, sweet
  • 2g of paprika, sweet
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
  • 0.5l water
  • 20 basil leaves
  • 1 lemon, juice only
  • 3g of soya lecithin
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