May 8, 2016 by dgarnett2013
Pappa al Pomodoro & Ricotta: Ducksoup Cookbook by Clare Lattin & Tom Hill
Serves 3 – 4
- 150ml extra-virgin olive oil plus extra to serve
- 1 onion, diced
- 2 garlic cloves, chopped
- 1 kg very ripe large tomatoes (we love Pink Bull’s Heart tomatoes)
- 80g stale crustless sourdough bread
- 1 tsp good-quality red wine vinegar (we use Merlot vinegar)
- 200g ricotta
- salt and freshly ground black pepper
Heat the oil in a pan over a very low heat and add the onion. Cook for about 12 mins; you want the onion to go soft and translucent but not coloured. If the pan does start to stick just add a splash of water. When the onions are soft, add the garlic and cook for a further 2 mins.
Halve the tomatoes and remove the cores, then cut into rough chunks. Add to the pan (skin, seeds and all) and season with salt and pepper. Cook for a further 10 mins over a low heat so the tomatoes break down and release all their juices.
Tear the bread into bite-sized pieces and add to the tomatoes, along with the vinegar. Give it all a good stir and then turn off the heat. Leave it to sit for 30 mins for the flavours to relax into each other and so that it cools down – this is not a dish to serve hot.
Check the seasoning as it may need a little more salt or vinegar. Divide into four bowls, and top with a dollop of ricotta and a good glut of extra-virgin olive oil.
Eaten with Mum and Lulu on a boiling hot May day.